Friday, 30 September 2016

Homemade Apple Pie

This is my favourite apple pie. I have been making it for years and it is definitely "Tried and True". I have a apple tree in my yard so every year I always have an abundance of apples that get turned into pies. I make the pies and freeze them for those cold winter days when you want a nice dessert. Nothing is better then smelling a apple pie cooking in your oven. I have a inexpensive apple peeler and corer machine that makes preparing the apples easy and fast. I included my favourite recipe for pie pastry. It makes enough dough for three large double crust pies. The apple mixture is enough to make one pie.

Homemade Apple Pie


This recipe for the pastry makes enough dough for 3 large double crust pies.  I usually use a deep dish glass pie plate. You can freeze the pastry into individual disks for several months and always have dough at the ready.

    • 5 cups unbleached all purpose flour
    • 2 Tablespoons white sugar
    • 1 teaspoon salt
    • 1 ½ teaspoons baking powder
    • 1  cup cold butter
    • 1 cup cold vegetable shortening,
    • 1 ½ Cups ice cold water
    • 1 Tablespoon vinegar


    1. In a large bowl combine flour, sugar, salt, and baking powder.
    2. Cut the butter and shortening into small pieces and add to the flour mixture.
    3. With a pastry blender cut the butter and shortening into the flour until it resembles coarse oatmeal
    4. Add the cold water and vinegar to the mixture and stir to combine.Gently form the pastry into a log.
    5. Slice the log in half and then cut each half into three disks.
    6. Flatten disks. Wrap each disk in plastic and refrigerate at least 1 hour or overnight.  
    7. This is enough dough to make three large pies. So use what you need and freeze the rest for a later use.

Apple Pie filling Ingredients:

This pie filling is for one pie.

7-8 Cups thinly sliced, peeled baking apples (Golden Delicious,MacIntosh or from your tree)
1 ½ Tablespoons freshly squeezed lemon juice
¾ cup white sugar
¼ cup brown sugar
¼ Cup All Purpose Flour
1 teaspoon ground cinnamon
Pinch of salt
2 Tablespoons butter
1 egg
Directions for Apple Pie Filling and Pie Making:

In a large bowl toss the apples with the lemon juice.
Add white and brown sugar, flour, cinnamon and salt to the apples.
Take one disk of pastry dough out of the fridge and roll out dough on a floured surface until you think it is large enough for the pie dish. This takes a little judgement and practice.
Place rolling pin in the centre of the rolled dough and gently lay half the dough over the rolling pin. Then transfer the dough using the rolling pin onto the pie plate.You want your dough to be larger than the pie plate and hanging over the edge of the pie plate.
Spoon the apple pie filling into the pastry lined pie plate.
Take the egg and mix it in a small bowl add 2 teaspoons of water. This will be the egg wash to seal the pastry.
Using a pastry brush, brush a little of the egg wash around on the pastry on the rim of the pie plate.
Dot the pie filling with the butter.
Take another disk of dough out of the fridge and roll it on a floured surface until it is a large enough circle to cover the pie with extra dough that will extend past the edge to form a crust. Fit the dough over the apple filling.
Trim the edges of both the top and bottom crust and pinch to seal them together.
Cut a couple small slits in the middle top of the pie. Brush the pie with the egg wash and sprinkle a little sugar over the pastry.
Bake in a preheated oven at 425 degrees for 10-15 minutes and then reduce heat to 350 degrees and continue baking for another 40-45 minutes. Allow pie to cool before serving. Serve with vanilla ice cream.

Print Recipe:Homemade Apple Pie

Combine flour, sugar, salt and baking powder in a large bowl.

Add butter and shortening to the flour mixture.

Cut the butter and shortening into the flour mixture using a pastry blender.

It should resemble coarse oatmeal.

Add vinegar to the ice water and then add to the flour mixture. Combine it into a rough ball. gently form into a log formation. Cut log in half and then cut each half into three disks.

Cut each half into three disks. You will have 6 equal disks all together.

Wrap each disk in plastic wrap and put in fridge if you want to use immediately or freeze for a later use.
Wash apples. These are from my tree. The are soooooo good!

This is my apple peeler. I could not live without it!

It peels it.

It slices it.

It cores it.

All I do is slice the apple spiral in half to get slices.
Combine apples with the lemon juice. Then add brown and white sugars, salt and cinnamon.

On a lightly floured surface roll out the pastry.

Place the pastry onto the pie plate.

Spoon apples into the pie plate. It will be piled high with apples.

Prepare the egg wash in a small bowl.

Brush the edge with egg wash. This will help to seal the pastry together. dot the apples with butter.

Roll out the top crust and place it over the top of the apples.

Trim the top and bottom pastry edges so that they are even. This will form the decorative edge of the pie. So you don't want it too thick or uneven.

Pinch the two pieces together, folding it under as you go around the pie.

I use my fingers to form the edge of the pie. Make sure your fingers are floured so they don't stick.

cut a couple of slits in the top of the pie. This allows steam to escape.

Brush the pie with the egg wash and then sprinkle with a little white sugar.
You can freeze pie at this point or bake.
Bake in a preheated 425 degree oven for 10-15 minutes and then turn down to 350 for another 40-45 minutes.

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