The Barkery

AN APPLE PIE A DAY KEEPS THE DOCTOR AWAY.

What’s sweet on the inside, golden-brown on the outside, and best served with a scoop of vanilla ice cream? The correct answer would be “me”, but I’ll accept “apple pie” too. During my freshman year in college, I probably baked about two per week. I’m pretty sure people in my dorm referred to me as “that girl who makes pie” when they couldn’t remember my name. But hey, I’ll take “pie girl” over “girl who puked in the elevator” any day.

Simply put, pie’s are one thing: DELICIOUS. I mean, butter and sugar wrapped in more butter in sugar, who could resist? I have baked and loved a lot of pies in my life, but this is by far my favorite one. It’s a classic and unbeatable combination of buttery, flaky crust with perfectly spiced filling. 

Apple pie is especially fantastic because of it’s versatility. Sometimes, I wake up craving it. Other times, my friends and I stumble home and find ourselves wishing we had one to dig into (preferably with our bare hands). So whether it’s a hearty breakfast or a drunken snack you’re after, this pie will never let you down.

 Apple Pie

For the crust:

3 1/4 cups all-purpose flour

1 teaspoon salt

1 cup butter flavored vegetable shortening

about 3/4 cup cool water

egg wash for crust (1 egg and 1 tbsp milk, gently beaten)

For the filling:

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

1/4 cup water

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

9 Granny Smith apples - peeled, cored, and sliced

Directions

For the crust:

1. Measure flour and salt into a large bowl making a well in the middle. Put shortening into the well. With hands, mix together until shortening is fully incorporated into the flour.

2. Pour half the water in, gathering it into a ball. Continue adding the water until a soft (but not sticky) dough ball forms. Do not knead the dough. 

3. Gather the dough into a ball. Cover with plastic wrap and refrigerate until ready to use. Makes enough for a double crust.

For the filling:

1. Melt the butter in a sauce pan over medium-low heat. Stir in flour until completely incorporated. Add both sugars and water. Stir well and bring to a boil. Reduce the flame to low and simmer for a few minutes until thickened a bit.

Assembly:

1. Preheat the oven to 425 degrees F.

2. Divide the dough in half. On a well floured surface, roll out one half for the bottom crust. Place into a 9 inch pie pan.

3. In a large bowl, combine the filling with the apples. Mix until apples are coated. I recommend snacking on a few apple slices at this point. Fill the pan with apples, mounded slightly. 

4. Roll out the other half of the dough. I usually make a lattice top pie crust by cutting the dough into 1” strips and weaving them together. Press the edges of the crusts together and brush top with egg wash.

5. Bake for 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F and continue baking for 40 minutes or until deliciously golden brown on top. Let cool for 15 minutes before serving.

Enjoy! May this pie bring many smiles to you and your friends! xo L

1. humbletastes likes this
2. marielephant reblogged this from thebarkery and added:

   apple pies! Watch out, Bobby Flay.

3. thebarkery posted this