Thursday, September 17, 2015

Just Like Grandmas Apple Pie

Recently my apples were stolen off of my apple  tree in the back yard. I wasn't necessarily upset that the apples were gone but that I couldn't make an apple pie or apple butter with them! The apples are really not ready for eating anyways. next year I should have a good harvest! In honor of Labor day that past and my missing apples I decided to make my first apple pie completely from scratch. I used a recipe from to guide me through making my first apple pie and it turned out delicious! Make sure you set some time aside to make this bad boy, but oh was it worth it!

2 1/2 cups flour
1 1/4 cups unsalted butter + 2 tbsp butter for top
1 tsp salt
2 tsp sugar
1/2 cup sour cream
3 pounds of good cooking apples (Fuji, Golden Delicious, Granny Smith) - about 6-8 apples
1 tbsp. lemon juice
2/3 cups sugar
3 tbsp. flour
1/4 tsp allspice
1/4 tsp nutmeg
1 tsp cinnamon
1 tbsp brandy (optional)
1 tsp vanilla
In a large bowl whisk together flour, salt, and sugar. Chop up the butter into small cubes and add to your flour mix. Using  your hands mix the butter and flour together until the dough is shaggy and no pieces of butter are larger than a corn kernel. Once dough has started to form, add sour cream, and kneed until dough clumps. Separate the dough evenly into 2 parts. Roll each piece into a ball then slightly press it into a disk shape. Sprinkle each disk with flour and wrap with plastic wrap. Refrigerate for at least 1 hour before rolling out.
While dough is chilling, slice and peel the apples and preheat the oven to 375 F. Add the slices to a large bowl with the lemon juice. (Coating the apples in lemon juice will prevent them from browning.) In a separate bowl mix the sugar, flour, and spices. Add the flour mix to the apples until they are evenly coated. Then sprinkle with brandy and vanilla, stirring evenly.
Let the dough sit on the counter for 5-10 minutes before rolling out. Grease your pie dish. Once dough is soft, roll the first disk out with a rolling pin. Place the rolled out dough into your pie dish pressing down. Fill the pie with your apple mixture.
Roll out the second piece of dough and place over the pie. Press the edges together to seal the pie. Take the 2 tbsp butter, cutting it into small chunks, and place around the top of the pie. Slice 6 slices in the top of the pie to allow it to breath in the oven. Bake for 20 minutes, or until the crust browns, and reduce heat to 350 F. Continue baking for 45 minutes to an hour (until the crust is golden and the juice are bubbling). Cool for at least 1 hour before serving. ** TIP ** Place a baking sheet on the rack under pie to catch drippings. Enjoy!


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