Best Apple Pie
Best Apple Pie Recipe
Over the 4th of July weekend I had a piece of apple pie that I won’t soon forget. The crust was flakey and delicious; the fruit filling was tart and mouthwatering. I asked the baker of the pie if she would write down her recipe. Here it is:
Prep time: 1 hour
Preheat oven to 400 degrees
Serves 6-8
Makes a 8 or 9 inch pie
Ingredients:
For the Crust
1 teaspoon salt
2 tablespoons distilled white vinegar
2 cups all purpose flour
1 stick Crisco shortening
¼ cup chilled whole milk
Procedure
Mix salt and vinegar.
Add Crisco and flour- mix until crumbly.
Add the milk and form it into the dough. Let the pie dough rest in the refrigerator for 1 hour.
For the Filling
6-8 or 4-5 cups of peeled and sliced granny smith apples.
1 ½ cups granulated sugar
½ to ¾ teaspoon cinnamon
3 to 4 pats of butter
Procedure for the Filling
Combine the apples, sugar, cinnamon and butter. Place the pie dough in a pan using half of the crust- cover with the apple mixture. Put the remaining pie dough on top of the pie.
Cover the crust with foil and bake the pie in a 400-degree oven for ½ hour. Remove the foil and bake for an additional 25-30 minutes.
Let the pie rest for at least 30 minutes before slicing.
Enjoy!
Chef Chuck Kerber
chuck@cooksandeats.com
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I’ve been using this recipe for years…though I haven’t found a crust that I absolutely love yet. But I can give you the recipe for the inside part!
3 tablespoons butter
4-5 pounds of assorted apples (I always get them from Soergels in Wexford in October)
1/2 cup sugar
1/2 cup light brown sugar, packed
1 lemon, juiced
4 tablespoons all-purpose flour
Pinch ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons half & half
Preheat the oven to 350 degrees F.
In a GIANT pan, melt the butter. Add the apples and saute for 4-5 minutes. Add the sugars, lemon juice and flour. Continue to saute for another few minutes, then add the nutmeg, cinnamon, and salt (If the liquid part is too runny, you can add more flour to thicken it. Sometimes I find that there’s just too much of it, so I pour some of it out). Mix well and remove from the heat. Let the apples cool.
Prepare your dough (with your favorite recipe). Spoon the apples into the pie shell (there will be A LOT of apples) and cover with dough. Cut off the extra dough. Crimp the edges so top and bottom are sealed completely. Make a few slits in the dough. I usually take the extra dough and make a decoration for the top. Brush with half & half and sprinkle some sugar on it, put it in the oven, and bake for 1 hour and 15 minutes.
wow- thanks for writing it down! Do you mind if I post this?
An apple pie without nutmeg and lemon juice is no apple pie in my eyes! (says this Michigan girl) I’m very intrigued by Carey’s inclusion of brushing the crust with half and half….
Hey ! The sun is shinning and your Sweet Apple Pie Fries are hot and ready here at the Linn County Fair! Come see us! Ultimate Recipe
A friend brought me some macintosh apples so I used them in this recipe and it was delicious!