Thursday, October 20, 2011

Apple Pie with Butter Crust

Apple-Pie
Apple pie isn’t something that I make often.  When I do make it, I tend to change things up. I try different recipes, different varieties of apples, different crusts.  I never seem to make it the same way twice.  Part of the problem is that I am always unsure about what kinds of apples to use.  In the past I have used a combination of two different varieties of apples, and I decided to do that again this time.  I have had very good luck baking with Braeburn apples, but unfortunately I couldn’t find any this year.  And when I was at the store I couldn’t remember what other varieties would work well for baking besides Granny Smith.  I ended up playing it safe and picked up Granny Smith and Gala.  After I got home and did a little research I wasn’t so sure how well the Gala’s would work.  The results in pie seemed to be mixed.  I wish I had done my research before going to the store! In any case, I did find two very good articles at Serious Eats that will be wonderful resources when choosing apples for future apple baking endeavors.  These articles compare various apples for use in baking:  The Food Lab's Apple Pie, Part 1: What Are the Best Apples for Pie? and Taste Test: Finding the Best Apples for Baking.

Apple-Pie-Slice
In the past I have always used shortening for the crust, but I decided to try using all butter this time.  I found it is a little harder to work with, and I don’t think it looks quite as nice.  It seems to have kind of a lumpy look to it.  But the taste?  Delicious.  And nice and flaky too.  Using the combination of Granny Smith and Gala apples ended up being a good choice as well.  There was a nice balance of sweetness and tartness, and the apples held up well during baking.
  Apple-Peeler-Corer-Slicer
If you bake with apples often you may want to consider investing in a good apple peeler/corer/slicer.  I actually have two.  Not only does this handy gadget save time, but because the slices are uniform, everything bakes evenly.  This is one of the two that I have: Apple Master Apple Peeler, Corer, and Slicer.  I really like this particular model because it has both a vacuum base and a clamp.  This means it can be held securely in place on just about any surface.  I hate peeling and cutting, so this gadget is a favorite of mine.         

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Apple Pie with Butter Crust
A simple apple pie recipe with a crust that uses butter instead of shortening.

Ingredients
     For Crust
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup butter, cold
  • 6 - 8 tablespoons ice water
     For Filling
  • 3/4 - 1 cup sugar
  • 1 teaspoon cinnamon
  • 7 cups apples--peeled, cored, and sliced
  • 1 tablespoon butter

Instructions
1. For crust, combine flour and salt in mixing bowl; cube butter and use a pastry blender to cut butter into flour.2. When particles are the size of peas, sprinkle with water a tablespoon at a time until flour is moistened and dough begins to come together. 3. Gather dough together with hands, divide in half, then press into two disk shapes. 4. Place disks of dough into plastic bags and refrigerate for at least 4 hours. 5. Roll out each disk of dough on lightly floured surface; transfer one crust to 9" pie pan and gently press to fit pan; fold the other crust into quarters and refrigerate while you make the filling. 6. Prepare filling by mixing together the sugar and cinnamon; pour over apples and gently stir to coat. 7. Place apples in pastry-lined pie pan and dot with butter.8. Unfold top crust over filling and trim edges if necessary.9. Fold the extra edge of top crust under the edge of the lower crust and seal by pressing together; flute edges using thumbs and forefingers.10. Cut vents into top of crust and bake at 425°F for 10 minutes; reduce heat to 400°F and bake for an additional 40 to 50 minutes.11. Serve warm or cold; top with whipped cream or ice cream if desired.

Details
Prep time: Cook time: Total time: Yield: 1 9" pie

21 comments:

  1. I love how stuffed full of apples this is. The crust looks delightful...I love apple pie but I rarely make it. It's something that I leave to my mom, I love hers!

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  2. Beautiful layering - you've certainly maximized space for apple! Beautiful, seasonal, delicious...

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  3. Everything about this pie is perfection, Jill! The crust is so gorgeous and I love all the apples! I really need to get one of those apple contraptions! What a great tool!

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  4. I agree with Stephanie - the pie is perfection! I love all butter crusts and yours look absolutely beautiful!

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  5. Wow great pie and I'm totally digging that gadget, I hate peeling with a passion and not a huge gadget guy but this I would buy..
    Take care..

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  6. the recipe is simple and delicious! the peeler is a great idea ;)

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  7. I love your apple corer! I don't mind the look of my uneven apple slices, but yours looks so efficient! Is there anything better than apple pie?

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  8. This looks so yummy, reminds me of my Mom's apple pie. Great suggestions as far as the peeler etc., too!

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  9. Your pie looks so good! I don't have a peeler, but need to put that on my wish list. Thanks for the info.

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  10. Deliious apple pie, i am in love with it. I don't have any apple core.

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  11. I have apple corer envy. So jealous. I have apple pie envy too. This looks incredible! Buzzed

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  12. I've made lots of desserts with apples but never an apple pie. I'm not sure why. However seeing yours makes me want to make one. I may need to add this to my list of thanksgiving desserts.

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  13. That pie looks so perfect , I bet that pie must have tasted perfct too ,yummm!!!!

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  14. Thanks for the fllow on Pinterest. Have just subscribed to your blog and I think I am in love with a lot of your deserts...Norma.

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  15. Cake is really wonderful, and the machine is great for apples practical, uh do not like to peel apples, so I would really like to have such a wonderful practical device for apples dear, greetings from Belgrade :)))

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  16. This pie looks lovely! I'll have to check out this apple peeler because I got one recently with which I was very disappointed and returned! Thanks!

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  17. Wow, the dough looks so buttery and delicious!

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  18. A perfect and delicious apple pie! Love the way you stacked the apples in neat slices, and that apple corer is very clever.

    That's an old professional corer that I also liked to use to peel the apples, and potatoes, at work. How'd you get a hold of that?

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  19. I made this pie this morning and it is delicious! But I made one change. I rolled the crust so thin that I have enough left for another pie in the future. Yes, I got two rolled crusts out of half this dough--saving on calories. I used a pastry cloth and cover for my rolling pin and it worked just great.

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  20. This is essentially how I make my apple pie, but I also add 1/2 tsp ground nutmeg and 1/4 tsp ground cloves to give it more depth. Butter crust is the way to go! Much better for you than shortening, and so much tastier.

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