This was my first attempt at making apple pie with from-scratch crust. It was awesome and not nearly as hard as I thought it would be. Thanks to my internet love, YouTube, I found the easiest crust recipe of all time here and a really easy and tasty apple filling recipe here. Note – if you don’t want to watch these videos I’ve posted my versions of the recipes below 🙂
My culinary adventures always find me changing something (or nearly everything) in a recipe (they’re just guidelines, like the Pirate code, right?) and this pie would be no different. This is what I did differently:
Pie crust – I doubled the recipe (for a bottom and top crust) and the only ingredient detail I changed was using olive oil vs. canola oil simply because that is what I had. You may think this would be terrible but you would be wrong! It baked really well and deliciously flaky! Even though there was more of a savoury mouth-feel it totally didn’t ruin the sweet apple pie in any way. Although, I think for next time I’ll get some grapeseed oil (flavourless) and this pie crust will be used for many future recipes! Hint: Acadian heritage recipes coming up!
Apple filling – I used 8 apples as the ones I get from Spud are usually smaller than the gigantic ones you may find at the grocery store. Next time I may even use more but will need to increase crust recipe further to be able to cover the heaping apple filling. I also decreased the sugar quantity to 3/4C from 1C because I don’t like super sweet desserts and figured the apples would add enough sugar themselves.
Pie Crust (top and bottom)
2 and 1/4 cup All-purpose flour
1 tsp. Salt
2/3 cup Canola, Grapeseed or Olive oil
1/4 cup Ice water
2 sheets of waxed paper about 16-18” long (for rolling the dough)
In a medium sized bowl, mix flour and salt with a fork. Add oil and stir in to flour and salt mix. The mixture does not have to be uniform in look or texture but rather just barely mixed together. Add the ice water and again try to not over work the mixture but to just combine the ingredients enough for it to hold together.
Push the dough together in to a ball in the bowl with your hands. Split the dough in half and put one portion on a sheet of waxed paper and leave the other in the bowl. Place the other sheet of waxed paper on top of the dough and using a rolling pin gently roll the dough in to a round that is greater in circumference than your pie plate (I used a 9″ glass plate). The dough should be about 5mm/1/8” thick.
Gently but quickly turn the waxed paper over on top the pie plate and remove the paper from the dough. Then with a light hand lift the sides of the dough along the edge of the pie plate and press the dough in to the corners. This is where watching the video to see how the master, Nana, does this step is useful as she explains it really well.
Prepare the top crust exactly like the bottom crust but leave it sandwiched between the waxed paper while preparing the filling. Set both of the crusts aside and follow the filling details below.
Note: This crust can also be halved and baked unfilled (aka blind baking) for cream/custard pies. If this is the case for your pie recipe adventures, make sure to take a fork and press holes in to the bottom to reduce crust bubbles while baking. Place in a 400F pre-heated oven for about 12-15 minutes or until golden brown. Check the crust at around the 6-8 minute mark for any areas that are producing bubbles and gently press down with fork while the crust is still pliable. Remove when baked to golden in colour and set aside to cool before filling.
Apple Pie Filling
6-8 apples (depending on size)
½ to 1 lemon, juiced (again depending on size and amount of juice extracted)
3/4 cup organic cane sugar
1/8 tsp nutmeg
1/2 tsp cinnamon
very tiny pinch of salt
3 tbsp cornstarch
2 tbsp butter
1 egg, beaten
Pre-heat oven to 375F.
Peel, core and slice apples. Length or width wise – that’s up to you. Put all the sliced apples in to a bowl, pour lemon juice over them and stir them all around to get them a bit coated (helps to reduce oxidation aka browning of the apples). Add to the bowl of sliced apples the sugar, nutmeg, cinnamon and pinch of salt. Stir to make sure all apples are covered well. Finally add cornstarch and, again, stir well.
Pour all the apples with all the sugary juices in to the prepared pie crust. Cover with prepared top crust. A good tip is to tuck the top crust on the inside of the bottom and pinch them together ensure a good seal. I barely had enough dough for my 9″ pie plate so will likely be increasing the recipe next time and will have leftovers to make cinnamon sticks! Note – Follow up recipe to be posted in the future about these treats.
Brush a bit of the beaten egg all over the top, for a golden flaky crust, and put the filled pie plate on a cookie sheet then in to the oven.
Bake for an hour.