Apple Pie

  • Apple Pie | the little epicurean

    I didn’t always like apple pie.  That all changed when I learned about apple pie à la mode.  Two desserts on one plate?  Okay, you’ve got my full and undivided attention.

    Growing up, I assumed “à la mode” was French for “with a scoop of vanilla ice cream.”  When my friends and I would play house/restaurant/cafe, we would order everything à la mode.  Even at birthday parties, it was birthday cake à la mode.  If you were one of the younger kids out of loop, you didn’t get a scoop of ice cream.  Silly, I know.

    Apple Pie | the little epicurean

    Imagine my horror when my started studying French.  On the first day of class I learned that à la mode had nothing to do with ice cream.  I was crushed.  I was fooled for all those years.  After that mishap, I wouldn’t let myself be fooled by French words again.  I continued to study French for six years throughout high school and college.

    Naturally, if I am going to serve apple pie, you betcha there’s going to a scoop of ice cream.  Move over vanilla ice cream, I found a better flavor more suited for apple pie: whiskey ice cream.  I’ll be sharing the recipe to the sweet, boozy, delicious whiskey ice cream later this week.

    Apple Pie | the little epicurean

    Apple Pie | the little epicurean

    Apple Pie | the little epicurean

    I like to pile on the apples.  The more the better.  I prefer to use tart Granny Smith apples because it balances well with the sweetness of the cinnamon sugar and the buttery flakiness of the crust.  And to add more richness and flavor to the apples (and adds more steam inside the pie during the baking process), I sprinkle butter all over the apples before placing covering the pie with the top crust.  Crimp, pinch, or decorate the edges of the pie as desired.  Be sure to add vents on the top of the apple pie, otherwise the pie may burst or ooze in the oven.  All the steam from the apples need a place to escape.

    Apple Pie | the little epicurean

    While you could simply brush the top crust with egg wash, I want more!  The turbinado-cinnamon mixture adds additional crunch and spice.  Using the dough scrapes, I cut out little leaves to further decorate the apple pie.

    Apple Pie | the little epicurean

    Apple Pie

    Apple pie is the quintessential autumn dessert. Tart Granny Smith apples provide
    a nice balance to the sweet cinnamon sugar filling and the buttery, flaky crust.

    Yield: 9-inch pie

    Ingredients:

    Double Crust Pie Dough:

    • 2 3/4 cups all-purpose flour
    • 1 1/4 tsp fine sea salt
    • 3/4 cup unsalted butter, cut into small cubes
    • 1/4 cup vegetable shortening, cut into small cubes
    • 1/2 cup ice cold water

    Apple Filling:

    • 1/2 cup dark brown sugar, packed
    • 1/4 cup all-purpose flour
    • 1 1/4 tsp ground cinnamon
    • 1/4 tsp fine sea salt
    • 7 medium Granny Smith apples (2 pounds 5 oz cored, peeled, sliced)
    • 2 Tbsp fresh squeezed lemon juice
    • 4 Tbsp unsalted butter, cut into small cubes

    Egg Wash and Topping:

    • 1 large egg
    • 1 Tbsp whole milk
    • 2 Tbsp turbinado sugar
    • 1/4 tsp ground cinnamon

    Directions:

    1. Prepare pie dough.
    2. Lightly dust work surface with flour.  Roll out larger piece of dough to a circle 1/4-inch thick and about 13-inches in diameter.  Transfer dough to 9-inch pie plate.  Press the dough to the sides and bottom of pie plate.  Allow excess dough to hangover plate.  Cover with plastic wrap and keep chilled in the fridge.
    3. Roll out smaller piece of dough to a circle 1/4-inch thick and about 11-inches in diameter.  Cover with plastic wrap and leave at room temperature while you prepare apples.
    4. Preheat oven to 425 degrees F.
    5. Apple Filling: Whisk together brown sugar, flour, cinnamon and salt.  Set aside.
    6. Wash, peel, and core apples.  Slice apples to about 1/4-inch thick.  Place sliced apples in a large bowl.  Add lemon juice and toss to distribute.  Add brown sugar mixture and fold to coat apple slices.
    7. Place apples in dough-lined pie plate, making a mound in the center.  Distribute cubed butter over the apples.
    8. Place remaining rolled dough over apples.  Cut vents in the center of the dough to allow steam to escape during baking.
    9. Trim excess dough, leaving about a 1-inch overhang.  Fold overhang into the pie and flute the edges with a fork, or crimp with your fingers.
    10. Lightly brush the top of the pie with egg wash.  Sprinkle with cinnamon sugar.  Plate pie plate on a baking sheet.  Bake for 15 minutes.  Reduce oven temperature to 350 degrees F.  Bake for another 40-45 minutes, rotating pie halfway through baking.  Bake until top of pie is golden brown and apples are tender. Test to see if apples are done by piercing a knife through the vents.  Let pie cool to room temperature on a wire rack.  Serve at room temperature.

    Pie Dough:

    1. Place butter and shortening in the freezer 10 minutes before making pie dough.
    2. In the bowl of a food processor, pulse together flour and salt.  Add the chilled butter and shortening.  Pulse until texture resembles coarse sand.
    3. Add 1/4 cup cold water.  Pulse.  Continue to add water 1 Tbsp at a time until dough almost comes together.  Turn dough out onto a clean working surface and push dough bits together into a cohesive mass.
    4. Divide the dough into two pieces, on slightly larger than the other.  Flatten the two pieces and wrap separately in plastic wrap.  Chill in the fridge for at least 1 hour, up to 2 days.
    5. Remove dough from fridge and let stand at room temperature for a couple minutes until pliable.

    Egg Wash: Whisk together egg and milk.

    Topping: Whisk together turbinado sugar and ground cinnamon.

    Apple Pie | the little epicurean

    · · ·
    Newsletter
    cake
    Never Miss a Recipe!

    Plus, get exclusive recipes, tips, and previews through our weekly newsletter.

    Daily Blog Posts
    Weekly Updates

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Comments

    Jen @ Baked by an Introvert

    Apple pies are the best. Yours is completely adorable. I love your little leaf cut outs, super cute.

      Maryanne Cabrera

      Thanks Jen! It’s my first apple pie of the season. I’m hoping to make other variations soon :)

    Becky (The Cookie Rookie)

    Now THAT’s an apple pie! SO cute. Love it!

    Nazia @ Your Sunny Side Up

    Can’t go wrong with a classic like this! It looks beautiful! :)

    Millie | Add A Little

    I love apple pie, and with ice cream?! whats not to love?!

      Maryanne Cabrera

      Thanks Millie! I can’t truly enjoy apple pie without the ice cream! ;)

    Carmen

    I have green apples, flour, cinamon, brown sugar; so I begin to cook this delicious cake!!!!!

    Sarah @ SnixyKitchen

    Mmmm – Can I please live in your house for the next month?? I just want to eat everything that comes out of your kitchen! This looks like the PERFECT apple pie and those little leaves make it look so fancy.

      Maryanne Cabrera

      You are always welcome! I’ll have to start testing gluten-free desserts so I can have a bunch ready for you during your stay! ;)

    Rachel @ Bakerita

    Whiskey ice cream on a gorgeous apple pie?!?! A girl after my own heart…this pie looks amazing, and I give you props for such a gorgeous crust. Pinned!

    Thalia @ butter and brioche

    This is probably the best looking apple pie I have EVER seen. I love that large apple hump in the middle especially.. I can only imagine how good this pie must have tasted!