Fall Favorite: A Foolproof Apple Pie
Just because your homemade chocolate chip cookies are on point doesn't mean you shouldn't master yet another staple dessert: apple pie. Put those fresh fall apples to good use with this sweet, crowd-pleasing recipe:
Makes: 1 9-inch pie
What You'll Need:
For the Crust:
2 sticks of cold unsalted butter, cut into 1/2 inch chunks
2.5 cups all-purpose flour
1/2 cup buttermilk
1 tablespoon sugar
1 teaspoon salt*
For the Filling:
5-6 large apples (a variety of golden delicious, pink lady, and Fuji) peeled, cored, and cut into 1/2 inch pieces
1/2 cup sugar
1/4 cup all purpose flour
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon orange zest
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 teaspoon vanilla extract
2 tablespoon butter, cut into chunks
1 egg, lightly beaten
3 teaspoons demarara sugar (it's like brown sugar, but with larger granules)
*Or, you know -- just make it easy on yourself and buy a store-bought crust. We won't judge.
Step 1: Prep the dough by placing the chunks of butter, flour, buttermilk, sugar and salt in the bowl of your food processor. Pulse until the dough starts to form, about six or seven times. If the dough seems too dry and isn't coming together, add another tablespoon of buttermilk and continue to pulse.
Step 2: Divide the dough into two equal parts, wrap each in plastic wrap and refrigerate before preheating the oven to 375 degrees Fahrenheit.
Step 3: Prep the filling by mixing the apple chunks with sugar, flour, lemon juice, lemon zest, orange zest, cinnamon, nutmeg, allspice and vanilla extract. Toss to make sure the apples are evenly coated.
Step 4: Remove one of the dough balls from the fridge and roll into a 12-inch circle on a lightly-floured surface. Then, transfer it into a 9-inch pie dish, allowing the edges to hang off of the sides slightly. Using a fork, poke small holes into the dough and pour the apple mixture into the pie dish. (Just try to keep as much liquid out of the pan as possible.) Refrigerate.
Step 5: Take out the second piece of dough and roll it out to a 12-inch circle, like you did with the first. Remove the pie dish from the fridge and dot the apple mixture with 2 tablespoons of butter. Carefully place the second rolled-out piece of dough over the top of the filling and remove any excess. Pinch the dough layers together, making sure the seams are sealed. Make sure to cut small slits into the center of the crust and brush the top with the egg and demarara sugar as well. Finally, bake in a 375-degree oven for 30 minutes.
Step 6: After the 30 minutes is up, reduce the oven heat to 350 degrees and bake for another 20-30 minutes; making sure the top doesn't get too dark. Then, just allow the pie to sit at room temp for at least an hour before slicing and serving a la mode. Enjoy!