Apple Pie
Almost a classic apple pie. Instead of a double crust, the top is crusted with a buttery, flaky, light crust. This recipe makes 1 pie.
Equipment
- Rolling Pin
- Pie Plate
Ingredients
Crust
- 2 cups all-purpose flour
- 1 tsp salt
- ¾ stick Crisco, butter flavored
- 6-8 TBSP ice water
Filling
- 5 apples, I use a mix. My faves are Honey Crisp, Granny's and Golden Delicious.
- ¾ cup white granulated sugar
- 2 TBSP all-purpose flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Butter Pastry Top
- 11 TBSP butter, softened
- ½ cup white granulated sugar
- ¾ cup all-purpose flour
Instructions
Crust
- This is a double crust, but we only need one crust. Half of it can be used for another pie or discarded.
- Add flour and salt into a mixing bowl. Cut slices of the shortening into the flour. Use a fork or pastry blender to cut up the shortening into the flour mix, until crumbly.
- Drizzle about 5-6 TBSP of ice water over the top, then use a fork to casually work the water into the crumble until is holding together well. Add more ice water as needed until the dough can be formed into two firm dough discs. OR you can separate into 5 discs and wrap individually for mini pies. Wrap in plastic wrap and chill for at least an hour or until needed.
- Take one of the crusts out. Lightly flour a clean and dry surface. Place the unwrapped crust on the floured surface. Sprinkle a bit more flour on top of the pastry. Roll out thin. Trim the edges and set into a pie plate. Roll up the edges and crimp the dough around the edge.
Filling
- Preheat the oven to 400°.
- Peel, core and thinly slice the five apples and put into a large bowl.
- Measure the rest of the filling ingredients over the apples.
- Use a large spoon or spatula to fold and toss and till the apples are all coated with the dry ingredients.
- Pour the apples into the pie crust, or individually scoop about 1 cup of the apples into small pie crusts.
Butter Pastry Top
- Measure the butter, flour and sugar into a mixing bowl. Cut up and mix together using a fork or pastry blender until well blended.
- Using your hands, take small bits and flatten between your palms into large pieces to place on top of the apples. Repeat this until all the butter pastry is gone and the apples are covered.
Bake
- Place the pie into a hot oven. Bake for 50 minutes. If you are doing individual mini pies, place the pies onto a large baking sheet. Place the sheet into the hot oven and bake 40-45 minutes.
- Place on the hot pies onto cooling racks. They taste best while warm. If they are being eaten later, or the next day, we recommend warming this pie in the oven for 5-10 minutes before serving.