This really is The Best Apple Pie. The crust is tender and flaky, and the filling perfectly apple-y!
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I wasn’t going to blog this recipe for apple pie because it’s actually already on my blog. But I was so happy with how the crust turned out I thought it would be a shame not to capture it and share it here. And I was convince even further that I need to blog it, after all the nice comments and attention it received when I posted this picture on Instagram and Facebook.
I’m usually not that creative with my pie crusts, and prefer to roll out a regular crust because that’s just what I’m used to. But I saw some pie crust stamps at Michaels and bought them thinking they would look nice on a fall pie. I have a lot of cute little kitchen gadgets that I will admit often just stay in the package, but I was inspired to try these stamps.
And I love them. LOVE them. They were so easy to use. In fact, I found them almost easier than rolling out a crust onto my pie. I think this is because they are so much more forgiving. You stamp out the leaves and lay them out how ever you like on to the top of your pie. No skill involved…trust me…you can do this.
SO easy, and makes such a beautiful pie. I’m in love with this pie.
A lot of you were concerned about cutting into such a pretty pie, but don’t be. Just make someone else do it and don’t look! You’ll forget the trauma after your first bite…this pie is as delicious as it is pretty. You should make one. Then eat it warm with a big scoop of vanilla ice cream…heaven on a plate.
6 medium apples (I prefer Macintosh), peeled, cored and sliced
1/2 to 3/4 cup sugar
2 - 3 tbsp flour
1/2 tsp cinnamon
1/8 tsp salt
Pie crust (This recipe makes 1 top and 1 bottom crust)
2 cups flour
1/2 tsp salt
2/3 cup shortening (lard)
1/4 cup water
Preheat your oven to 425 degrees.
Make the apple filling first.
Combine the sliced apples, sugar, flour, cinnamon and salt. Set aside.
In a separate bowl, sift together the flour and salt.
With a pie cutter, cut in the shortening until the particles are pea sized.
Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork. Don't over mix or the crust will be tough.
Press into a ball. Then split into 2 balls. It's okay if the mixture is crumbly. In fact crumbly makes for a tender, flaky crust!
Lay out a piece of wax or parchment paper, lightly sprinkle it with flour, then roll out one of the crusts for the bottom of the pie. Then press the crust into a 9" pie plate.
Add the apple mixture and dot with about a 1 tsp butter.
Using new piece of parchment paper, roll out the other crust for the top of the pie. If you are using pie crust stamps, use the dough for the top crust and use as much of the dough as possible while using the stamps. For this pie, I just randomly laid out the leaves, trying to cover as much as the pie filling as possible. If you are laying on a top crust (instead of using pie stamps) just make sure to cut ventilation holes into the crust.
Make a mixture of sugar and cinnamon, then sprinkle it on to the top of the pie crust.
Bake for about 20 minutes at 425 degrees (this will ensure that you don't end up with a soggy bottom crust).
Then after this time, reduce the heat to 350 degrees and bake for about 25-30 minutes more. (Until the crust is lightly browned and the apple mix is bubbling up from under the crust.)