If there’s one dessert I know people will eat all of, it is my apple pie. It’s quite a process to make, but when it’s done cooling, it’s pretty incredible. This is Charlie’s FAVORITE thing I make….and to preface: Charlie does not like sweets and desserts, and he is the pickiest eater I have ever met. 🙂
You can use an egg wash to create the ideal look of your pie. Here’s a chart of ways to mix ingredients to do that:
-Whole egg + salt: shiny
-Whole egg + milk: faint shine
–Whole egg + water: matte, golden-brown (I use this one primarily)
-Egg yolk + water: shiny, golden-brown
-Egg yolk + salt: shiny, golden-brown
-Egg yolk + heavy cream: shiny, dark
-Egg white: crisp, pale
-Heavy cream + half and half: matte, golden-brown
-Olive oil: faint shine, golden-brown
Leave a lot of time to prepare everything for the pie—a lot of the elements of the pie need time to sit or cool.
YIELD: 10-12 servings
TIME: 4 hours 30 minutes
3 cups flour
1 stick of cold butter
1/2 cup shortening
2 tsp white vinegar
1/4 tsp salt
2 Tbsp sugar
4 Tbsp cold water, if needed
3 lbs Granny Smith apples
½ cup light brown sugar
¼ cup granulated sugar
1-½ tsp cinnamon
¾ tsp ginger
1/4 tsp nutmeg
zest from 1 lemon
3 Tbsp corn starch
¼ cup apple cider
Preheat oven to 400º F, and blend butter, shortening, sugar, salt, and flour together until the mixture resembles coarse corn meal. Add vinegar to the mixture and gradually add cold water to the pie crust mixture. Once the dough is workable, form into a ball and separate into two equal balls. Take one ball and press with your fingers into a pie plate until it covers the entire plate. Roll out the other ball into a giant ball, and slice 8 long strips to eventually form a lattice crust.
For the filling, peel, core and cut apples. Place in a pot and add the light brown sugar, granulated sugar, cinnamon, ginger, lemon zest and nutmeg to the apples. Stir the mixture, and dissolve the corn starch into the apple cider in a measuring cup. Mix this into the apple mixture and turn the heat onto medium to cook the apples for 10-15 minutes until the apples have softened and the sauce has thickened. Place the mixture in a large bowl, cover and refrigerate until it is cool. Once the apple filling is cool, scoop it into the prepared pie plate. Take the strips of remaining pie crust dough and form a lattice crust, using an egg wash to keep the strips intact. Sprinkle the top of the pie with sugar and cinnamon, and bake for 10 minutes. Lower the temperature to 350º F and continue baking for another 40 to 50 minutes, until the filling bubbles and the crust looks golden. Serve warm with ice cream.
Hope y’all enjoy!