There is nothing that says home to me…
Like the smell of apple pie baking in the oven.
It’s just everything good about fall…
And yummy goodness.
I’ve made plenty of apple pies in my day.
But this the the best of the bunch.
The Best Ever Apple Pie
WHAT YOU NEED:
For the pie crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
For the filling:
8 -10 peeled, cored and sliced apples (I like a mix of granny smith and empire apples)
juice of 1 lemon
3/4 cup white granulated sugar
1/4 cup brown sugar
1 t ground cinnamon
1/2 t salt
1/2 t vanilla extract
3 T butter, cut into cubes
1 egg beaten
1 T sugar in the raw
WHAT TO DO:
For the crust:
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water.
Keep adding water until the dough just begins to gather into larger clumps.
Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk.
Let rest in the refrigerator for at least 30 minutes.
Remove 1 of the disks from the bag to a flour coated surface.
Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the pie ingredients. Roll the other disk into a 9 inch round to top the pie with.
For the filling:
Preheat your oven to 350 degrees.
In a large bowl, combine apples, both sugars, lemon juice, cinnamon, salt, and vanilla extract. Toss well to combine.
Pour the apple mixture into the dough lined pie dish. Dot the top to the apple mixture with butter chunks.
Top with second pie crust and crimp edges to close.
Cut a few slits in the top of the crust to vent.
Using a pastry brush, brush the crust with beaten egg and sprinkle with sugar in the raw.
Bake at 350 for 1 hour 15 minutes.
Let cool before slicing.