This is indeed a repost from my old blog, but at least I changed the title! (See what I did there with the rhyme?) I did actually make this pie a few weeks ago with my friend Lena (well, she peeled 2 apples and watched me do the rest…I still love her though :P) while I was staying at her house, and her family loved it. Her mom, who rarely eats desserts (and is as skinny as a stick) ate almost half of this pie in one day! Her mom hated me for the rest of the day…you only imagine how accomplished I felt. :)
Unlike the first time I made this recipe, the second time was as easy as pie! (eh, eh? *rib nudge* :D) Hilarious puns aside, the only reason I had trouble with it the first time around was due to the fact that I had to make my own pie crust, which annoyed the heck out of me, because even though I worked harder on it that I did on the pie filling, it turned out “okay” (not bad) while the apple pie filling was AMAZING.
So for those lazy folks/ those who don’t want to risk their pie dough tasting strange and potentially ruining their pie, I’d recommend buying pie crust from the store, and just making this apple pie filling.
I know, however, that those of you in Egypt will have some difficulty getting store-bought pie crust, so I’ll put up the recipe I used anyway.
For the filling (my own recipe)
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup of water (or apple juice if you want)
- 1/3 – 1/2 cup of white sugar
- 1/2 cup brown sugar
- 4-5 apples (preferrably green Granny Smith apples, but you can use red), cored, peeled, and sliced
- 1/2 teaspoon of cinnamon
- Hint of molasses
Here’s a great Pie Crust recipe from none other than the Pioneer Woman!
- 1-½ cup Crisco (vegetable Shortening)
- 3 cups All-purpose Flour
- 1 whole Egg
- 5 Tablespoons Cold Water
- 1 Tablespoon White Vinegar
- 1 teaspoon Salt
- In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
- Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
- When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
- With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
- Preheat oven to 220 °C (425 °F) and melt the butter in a saucepan.
- Stir in flour to form a paste. Add water, white sugar, and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Remove crusts from fridge and place bottom crust in your pan (after you’ve rolled it out with a rolling pin). Fill with apples and cover with sauce.
- Cover the entire pie with the second crust (after you’ve rolled it out) with any design you want, just make sure to leave any kind of holes for the steam to go out.
- Bake 15 minutes in the preheated oven and reduce temperature to 175 °C (375 °F) and continue baking for 35-45 minutes, until apples are soft.
Try eating this warm with vanilla ice cream! Delishh!