Apple pie is one of my favorite pies all year long but there is something special about making one with newly harvested fall apples. For this recipe I chose to use four Honeycrisp apples and two Granny Smith apples. Honeycrisps have a great flavor and add a sauce component to the filling. The Granny Smith apples hold their shape nicely so you get slices in the pie and a little bit of tartness to remind you it is an apple pie. If you aren’t sure what kind of apples to use check out my apple guide here.
I used my new deep dish pie plate for the first time with this recipe. If you are using a shallower, traditional pie pan you might want to adjust the apple size or quantity. Either that or you could get two pies out of one apple mixture.
Using a food processor for pie crust is a new concept for me and I love it. For years I only made pies once in a while because of the difficulty of getting the dough just right with a pastry blender. Now I can whip up a crust in no time. I even make pie crusts for my mom and give them to her to freeze and use as needed.
PIE CRUST (from Martha Stewart)
1 c. (2 sticks) unsalted butter, chilled
2 ½ c. all-purpose flour, plus more for rolling out dough
1 tsp. salt
1 tsp. sugar
¼ to ½ c. ice water
Place flour, salt and sugar into food processor and blend briefly. Cut each stick of chilled butter into 8 pieces and place in food processor. Blend until dough forms small pea size pieces and looks grainy. You can find a picture of what it should look like here. Add chilled ice water 1 tbsp. at a time and blend in between each addition. It usually takes about ¼ cup of water until the dough blends together into a ball. Don’t overmix. Remove dough and form into a ball. Cut the ball into two halves and press each of them into a flat disc. Wrap in cling film and refrigerate for at least 1 hour before using.
6 large apples of your choice (for my apple guide click here)
2 tbsp. lemon juice
½ c. sugar + more for top of pie
½ c. flour
½ tsp. salt
1 tsp. cinnamon
2 tbsp. butter for top of pie filling
1 large egg
1 tbsp. cream or milk
Preheat oven to 400 degrees F
Lightly butter pie dish
Core and cut apples into ¼” slices. Combine in bowl with lemon juice, sugar, flour, salt and cinnamon. Toss until apples are well coated.
Roll out one half of chilled pie crust. Drape the dough over your rolling pin and gently lay dough into greased pie dish. Fill pie dish with apple mixture. Place a few dollops of butter on top of the apples.
Roll out second half of chilled pie crust and drape over the top. Blend egg and cream together for egg wash. Brush edges with egg wash and crimp edges together. Brush egg wash over the top of the pie crust and lightly sprinkle with sugar. Poke a few holes in the top with a fork to let steam escape.
Place pie dish on a baking sheet and bake for 1 to 1 hour, 15 minutes or until you see juices bubbling out. Check pie about half way through bake time and if your crust is browning too quickly cover it lightly with foil.