Beth Howard's Apple Pie

Ingredients

Apple Filling:

  • 7 large Granny Smith apples, peeled
    • (depending on size of apple & size of pie dish, these pies may not look "perfect" enough for Martha Stewart, but Pie Guru Beth Howard says they're "perfectly homemade." I say they're "perfectly delicious!" have about 3 lbs. available)
    • BAKER’S TIP:  It’s also okay to use a variety of apples.  Try Braeburn and Royal Gala.  Do not use Fuji or Delicious as they are too juicy and have no taste.  Approximate rule of thumb is 3 pounds of fruit per pie.
  • 3/4 cup sugar
  • 4 tablespoons flour
  • Dash of salt
  • 1 to 2 teaspoons cinnamon (depending on how much you like)
  • 1 tablespoon butter (put dollop on top before covering with top crust)
  • 1 beaten egg (only use enough to brush on pie before baking)

Instructions

Directions:

  1. Slice half of the apples directly into the pie, arranging to remove extra space between slices. Cover with half of your other ingredients (sugar, flour, cinnamon, salt).  Then slice the remaining apples and cover with second half of ingredients.
  2. Add dollop of butter on top, cover with top crust; seal and crimp edges.  Then brush with beaten egg. (This gives the pie a nice, golden brown shine.  Be careful not to let egg pool in crevices.)
  3. Use a knife to poke vent holes in the top. (Get creative here with a pattern.) Then bake at 425° for 15 - 20 minutes.
  4. Turn oven down to 375° and bake for another 30 - 40 minutes until juice bubbles.
  5. Keep an eye on it as it bakes. If it gets too brown, turn down the temperature. To be sure it’s done, poke with a knife to make sure apples have softened. Do not over bake or apples will turn mushy like applesauce.

For helpful troubleshooting pie tips, see Beth’s article on culminate.com.

Notes

Basic Pie Crust:

  • 2½ cups flour (white all-purpose)
  • 1/2 cup butter, chilled
  • 1/2 cup Crisco
  • Dash of salt
  • Ice water (fill one cup but use only enough to moisten dough)

Directions:

  1. In a deep bowl, work the butter and shortening into the flour with your hands until marble-sized lumps form.  Think mixed nuts, but no bigger than almonds. Add ice water a little at a time, sort of “fluffing” the flour.  Keep your movements light, as if you are tossing dressing into a salad with your hands.
  2. When the dough feels moistened enough, do a “squeeze test.”  When it holds together, you’re done.  Do not overwork the dough!  It takes very little time and you’ll be tempted to keep touching it, but don’t!
  3. Now divide the dough in two; form each half into a disk shape and roll flat and thin to fit your pie dish. Sprinkle flour under and on top of your dough, and keep rolling surface and pin free from gunk to keep dough from sticking. Trim excess dough to about 1 inch from the dish edge with a scissors.