No Nonsense Apple Pie
Raggedy is OK. No Nonsense Apple Pie
- 2 cups + 1 1/2 T. all-purpose flour
- 1 t. + 1/4 t. salt
- 2/3 c. shortening
- 6 medium apples
- 1/2 c. turbinado sugar (or any kind of sugar), + 3 T. turbinado sugar for topping (optional)
- 1/4 t. cinnamon and 1/4 t. pumpkin pie spice, or any combination of apple-y spices (cinnamon, nutmeg, allspice, cloves) to taste
- 1 egg for brushing (optional)
Preheat oven to 400 degrees.
Mix 2 c. all-purpose flour with 1 t. salt. Rub in 2/3 c. shortening with your fingertips until the mixture becomes a fine meal with lumps no larger than peas. Add 6 T. icy cold water and mix gently. Probably the dough will still be too dry to push all together into one lump. If so, add more water, 1 T. at a time, until you can get the dough to hang together. Be gentle, don't knead. It's okay if it's a little dry and has cracks in it; that's better than sticky.
Cut the dough in half with a knife and refrigerate one half while you are rolling out the other. Flour a board and your rolling pin, and roll out dough until it is slightly larger around than the rim of your pie pan. Fold in half gently, lift, place in pie pan, and center.
Mix 2 c. all-purpose flour with 1 t. salt. Rub in 2/3 c. shortening with your fingertips until the mixture becomes a fine meal with lumps no larger than peas. Add 6 T. icy cold water and mix gently. Probably the dough will still be too dry to push all together into one lump. If so, add more water, 1 T. at a time, until you can get the dough to hang together. Be gentle, don't knead. It's okay if it's a little dry and has cracks in it; that's better than sticky.
Cut the dough in half with a knife and refrigerate one half while you are rolling out the other. Flour a board and your rolling pin, and roll out dough until it is slightly larger around than the rim of your pie pan. Fold in half gently, lift, place in pie pan, and center.
Now make the filling. Peel and slice about 6 medium apples, or whatever looks right to heap in your pan. Toss with 1/2 c. turbinado sugar, 1 1/2 T. flour, 1/4 t. salt, 1/4 t. cinnamon, and 1/4 t. pumpkin pie spice. Dump in the pie pan and spread evenly.
Remove the other half of the pie dough from the refrigerator. Roll out as before. Fold, lift, and center on top of the pie. Crimp the edges of the bottom and top crusts together, remembering that it is OK if the pie looks a little messy and imperfect-- this is how we know we did not buy a frozen crust. It will taste much better than frozen. Take a knife and cut a couple of slits in the top-- this is not just decorative, but ensures the pie will not explode while baking.
Okay, at the very end I did engage in one bit of nonsense. Beat one egg with just a little bit of water, then brush the top of the pie with it. Sprinkle with about 3 T. more of turbinado sugar.
Place your pie pan on a cookie sheet to catch drips. You're welcome.
Bake at 400 degrees for 15 minutes until browned, then turn heat down to 350 degrees and bake another 45 minutes. Look at it every so often to make sure it is not burning (you can cover the edges with foil if this is a problem, and/or turn down the temperature). When done, apples should be visibly bubbling and the bottom of the pie crust (if you have a glass pie pan) should be golden.
You must serve this with vanilla ice cream.
Okay, at the very end I did engage in one bit of nonsense. Beat one egg with just a little bit of water, then brush the top of the pie with it. Sprinkle with about 3 T. more of turbinado sugar.
Place your pie pan on a cookie sheet to catch drips. You're welcome.
Bake at 400 degrees for 15 minutes until browned, then turn heat down to 350 degrees and bake another 45 minutes. Look at it every so often to make sure it is not burning (you can cover the edges with foil if this is a problem, and/or turn down the temperature). When done, apples should be visibly bubbling and the bottom of the pie crust (if you have a glass pie pan) should be golden.
You must serve this with vanilla ice cream.