Making the Perfect Apple Pie

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One of the other things that I really enjoy doing is cooking.  Mainly baking.  So I’ll throw in a post here or there detailing some dessert making.

Every year for thanksgiving, the food assignments get doled out and this year I’ve been tasked with making apple pies. Two dinners and two pies.  Unfortunately the dinners are 13 days apart, but I’ll make both pies at the same time and freeze one, uncooked.

Set oven to 425 F.

I like to start with the filling so it sits while the rest of the pie is coming together.  The sugar draws a lot of the juice out of the apples and then the sugar, cinnamon and tapioca blend in well.

Filling

  • 6 cups of peeled cored and sliced apples ( I prefer macintosh for pies)
  • 3/4 cup brown sugar
  • 3/4 tsp cinnamon
  • 2 Tbsp tapioca

Mix all together in a large bowl and let sit.
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Crust

  • 2 cups Flour
  • 2/3 cup Vegetable shortening
  • 1/2 tsp salt
  • 1/3 cup water
  1. Add the flour salt and shortening to a bowl and mix with a pastry blender until the mixture is reduced to a crumble.
  2. Add the water and continue mixing until the dough forms into a ball.

At this point you can decide whether you plan on using crust on top of the pie or not.  I decided to make mine with a crumb topping instead.  If you’re going to make a top crust, then cut the dough ball in half.

Roll out the dough to a size larger than the pie plate, keeping in mind that the bottom crust should hang over the pie plate by at least an inch.

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It’s easiest to move the rolled out dough by folding it in half.
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Roll the edges over.
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Make a pattern using your thumb on one hand and thumb and pointer finger on the other.  This gives it a nice thick edge.
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Any leftover dough can be rerolled and cooked with some cinnamon and sugar on top.  My kids love the leftover crust.
Pour in the prepared apple mix.
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Crumb Topping

  • 3/4 cupOats
  • 1/2 cup Butter
  • 1/2 cup Brown Sugar
  • 3/4 cup Flour
  • 1/2 tsp Cinnamon

Mix all topping ingredients with a pastry blender until they form a fine crumble.

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Pour topping over apple filling.

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At this point I’m only cooking one of my pies.  The other one is going in the freezer for a couple of weeks.  When I cook it, I’ll do it for 20 minutes at 425 and then 75 minutes at 375.  I’ll still have to make sure the apples are completely cooked by checking with a knife before removing the pie from the oven.

Cook at 425 F for 15 minutes then reduce the temperature to 375 F and cook for an additional 45 minutes.

Done and ready to eat!
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Enjoy!

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