Hello friends!
Welcome to fall! September 22 marks the first day of fall, and nothing says autumn like home made apple pie! Every September my family and I go to the pumpkin patch and pick at least 70 lbs of honey crisp apples, and then we spend the rest of the afternoon making apple pies! Apples and cinnamon are the perfect pair for the fall, and when ever I am making apple pies the entire house fills with the most incredible aroma!

I hope you all enjoy this recipe, and if you recreate it, please take pictures and post it on Instagram with the #BasicBloggerss and tag us @BasicBloggerss.

Love,

Rebecca xx

 

 

Processed with VSCO with hb1 preset

Processed with VSCO with hb1 preset

Processed with VSCO with hb1 preset

Processed with VSCO with hb1 preset

 

This apple pie recipe makes two 9 inch pies. If you wish to make a lattice for the pies, I recommend doubling the crust recipe.

Find original recipe crust recipe here 

Crust:

Ingredients:

  • 2 1/2 cups all-purpose flour
  1. Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
  2. Stir water and vinegar in a small bowl.
  3. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
  4. Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
  5. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

 

Apple Pie filling: original recipe here

Apple Pie:

  1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
  2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

*NOTE: Do not let the sugar and melted butter mixture cool! It will harden and became very tough to get out of the pan!*

 

 

 

 

Comments

Written by admin

Comments are closed.