Monday, March 14, 2011

Happy National Pi Day!

In honor of national pi day, I thought I’d share my favorite apple pie recipe. I’ve made this pie every year for Thanksgiving for as long as I can remember and my family members always call me beforehand to ask me if I’m making it haha

For the pie crust:

2 cups flour
1 tsp salt
1 tbsp sugar
6 tbsp butter
6 tbsp shortening (I subbed it with butter... shortening helps with the foundation of the pie but I think the pie dough is equally manageable with butter and it makes a more flaky crust)
6-8 tbsp ice cold water

-Mix flour, salt, and sugar in a bowl
-Cut in the butter and add ice water slowly (use a dough blender if you have one... if not, a potato masher works just fine)
-Gather the dough into a ball, wrap it in plastic wrap and refrigerate it for at least 20 min before using it (I recommend at least an hour)

For the filling:

5 granny smith apples (I used fuji apples but you can use a mix of whatever you want)
1 cup sugar
2 tbsp flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp apple cider vinegar
1 tbsp lemon juice

-Peel and slice the apples... soak them in water with the lemon juice so they won't turn brown
-Mix everything else in a large bowl
-Drain the apples and add them to the mixture

Putting the pie together:

-Grease a 9 inch pan
-Cut the dough in half
-Roll out half of it to about 1/8 inch thick
-Roll it around your rolling pin and unroll it in the pie pan... make sure the sides of the pan are covered as well
-Poke holes in the bottom of the crust with a fork
-Pour in the filling... add about 4 chunks of butter on top to add some extra flavor
-Roll out the remaining dough and put it on top of the filling
-Make a pattern around the edge of the pie using the back of a knife (this seals the pie)

Baking the pie:
tip: line a baking sheet with foil and put it on the rack underneath just in case the filling overflows

-Cover the edges of the pie with strips of foil
-Bake at 400 for about 50 min
-Take off the foil and let it bake another 10 min so it turns golden brown

recipe adapted from myhomecooking

I think Pi Day comes too early in the year... the summer fruits aren’t ready yet and really, they make the best pies :)

1 comment:

  1. I beg to differ. This time of year you get rhubarb...which makes the best pies ever.