December 4, 2010

Christmas Apple Pie

1 recipe pastry for a 9 inch double crust pie (recipe follows - or you can just use your favorite, even a store bought roll-out will do!!)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp. vanilla
7 Granny Smith apples - peeled, cored and sliced

1.Preheat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature, stir in vanilla and let simmer.

2.Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust (thanks to Annie @ Annie's Eats!!  She's a genius!) and seal the edges in a fluted pattern.  Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off, trying to avoid the dough as much as possible. 

3.Bake 15 minutes at 425. Reduce the temperature to 350.  Bake for 35 minutes, until apples are soft, and crust is golden brown (place tin foil around the edges to prevent burning.

2.5 c. flour
2 TBS. sugar
1/2 tsp. kosher salt
2 sticks cold, unsalted butter, cut into small pieces
6 TBS. ice cold water (I dip my Tablespoon into a cup filled with ice and water, just don't add chunks of ice)

Combine the flour, sugar and salt in the bowl of food processor. Mix briefly to blend. Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas. Mix in the cold water on low speed just until the dough comes together.  It will look a little dry and that is okay.

Shape the dough into two even-sized balls incorporating all dry parts, but avoiding overworking the dough.  Wrap in plastic wrap and chill in the refrigerator.  I make mine the day before. Remove from the refrigerator. Roll out the dough on a lightly floured work surface.

The perfect finish to the perfect pie!  All you need is:
1 Tbsp heavy cream, half and half, or milk
1 large egg yolk

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.


  1. Looks fabulous! Your lattice crust is impressive!

  2. Your pie looks beautiful! You did a great job Heidi!


Thanks for your comment!

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.


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