Living in Upstate NY has (a few) benefits – one of them being the amazing fall season, with its crisp air, colorful leaves, and APPLE SEASON! I LOVE going apple picking, and have gone twice already this year.
There are SO many things you can make with apples – my personal faves? Applesauce, apple crisp, and Apple pie – making these classic recipes reminds me of everything I love about fall, and today I decided a pie was in order
When it came to which recipe to use, there was really no question – it was the classic Betty Crocker Apple Pie all the way. Not only did I use her name in my blog title, but Betty’s cookbook was also the first ever cookbook I bought, and the one I rely on for all the classics, from pot roast to casseroles and yep, pies and desserts too!
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
1/3 to 1/2 cup sugar
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine
1. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
5. Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
6. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.
Ok, I admit – I cheat a little, I use store bought pie crusts. I have tried to make my own, and it has not come out well, it’s a skill I’m working on, but in the meantime, store bought is definitely my go-to for crusts
I also like to bake it at a little lower temperature, 400 degrees, for a little longer – I find it makes the apples more tender and tasty!
However you do it, the result is a drool-worthy smell coming from the kitchen, and a delicious flaky crusted, warm apple pie. Yum. Happy Fall!