Our Thanksgiving feast was topped off
with a homemade apple pie.
What could be more American on this special holiday?
Granny Smith apples are a fine choice for an apple pie.
Peel and slice the apples right before adding to pie
so that they won't discolor.
Mix the pads of butter with the flour.
Hands are the best tools for this job.
Dough comes together after some blending.
Use fork to poke holes in crust before baking.
Combine dry ingredients with apples and toss.
Add pads of butter to top of pie.
I add remaining dough in bits to the top
rather than forming another crust layer.
Gives it a unique look.
Homemade Apple Pie
2 C flour
1/2 C cold butter (unsalted)
1/2 C ice water
1/2 t salt
8 Granny Smith apples, sliced
1 C sugar (or sucanat)
1 T flour
1 1/2 t cinnamon
2 T butter (unsalted)
Prepare crust by blending butter into flour and salt.
Add water as needed to create the desired texture.
Roll out with rolling pin or
free-form fit it into your pie dish.
Poke holes in crust and bake at 375 for 20 minutes
or until a light golden color.
Place sliced apples into large bowl
and add dry ingredients. Mix well.
Pour apple mixture into cooked pie shell.
Add dots of butter to top.
Add remaining pie dough on top,
making sure to leave slits or spaces to vent.
Bake at 425 degrees 20-30 minutes
or until apples are tender and
crust is golden brown.