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Maria’s Apple Pie Recipe
We are well into summer here in the northeastern United States and the 4th of July holiday is just around the corner.
We often host parties at my house to celebrate the holiday and they have ranged from a dozen to 60 guests over the years! The menu consists of traditional American fare featuring juicy hamburgers, hotdogs, side salads and portobello mushroom burgers for the vegetarians! I tweak it a bit every year, but one thing that is a constant is my apple pie — it is the quintessential American dessert. I usually add a scoop of ice cream, a dollop of whipped cream and a light dusting of cinnamon, but it’s great by itself too!
I have made this pie hundreds of times and I like to play with it each time, sometimes I make a fancy lattice top, other times I cut out leaves or other shapes and place them on the crust and sometimes I skip the top crust all together and replace it with a crump topping! As for the filling, I add the flour to absorb some of the juice from the apples so the crust doesn’t get soggy, I find it also combines with the sugar to create a velvety texture. Finally, I use salted butter for everything! I know, I know, all the books tell you to use unsalted for baking, but I like salted, so that’s what I use.
Serve the pie warm if you like, but let it cool a little bit before serving so that the wedges cut nicely and of course it is good cold too! I hope you enjoy this recipe and if you are in the USA, I hope it becomes part of your 4th of July tradition too!
- 2 1/4 Cups all purpose flour
- 1 cup cold butter, cut into cubes
- 1/2 cup ice water
- pinch of salt
- pinch of cinnamon (optional)
- 8 Apples ( I like a mix of granny smith, golden delicious and gala apples) cut into 1/4 inch slices
- 1/4 Cup brown sugar
- 2 Tablesppons all purpose flour
- 2 Tablespoons freshly squeezed lemon juice
- 1/2 Teaspoon cinnamon
- 1/8 Teaspoon Allspice
- 1/8 Teaspoon freshly grated nutmeg
- pinch of salt
- 2 Tablespoons cold butter cut into small cubes
- 3 Tablespoons of cream or an egg wash to brush over top of pie (optional)
- 1 Tablespoon of white sugar to sprinkle on top of crust (optional)
- Preheat oven to 450 degrees F
- In a large bowl, combine flour and salt. Cut in butter until it resembles coarse pea sized crumbs. Add water one tablespoon at a time, and stir until mixture forms a ball (you can use a mixer but be careful not to over mix or you will get a tough crust). Cut dough in half, flatten into a disk and wrap in plastic. Refrigerate for at least 2 hours (this can be made ahead and kept refrigerated until ready to use)
- When ready to use, roll each disk out to fit a 9 inch pie plate. Place one crust in pie plate pressing it evenly into the bottom and sides. The second will be used to cover the pie filling.
- In a large bowl mix the first 8 filling ingredients, pour into crust (pile the filling higher in center), dot the filling with the butter. Cover with the second crust and crimp sides.
- With a sharp knife, make a couple of slits in the top to release steam. Brush the top with the cream or egg wash and sprinkle lightly with white sugar (you can skip this part, but I find it gives the pie a beautiful golden color and crunchy sweet top).
- Place the pie on a cookie sheet to catch any juices that may spill over. Place on center rack of oven Bake 10 minutes, then reduce oven temperature to 350 degrees F and Bake for 30 to 35 minutes longer or until the crust is golden and done.
- Remove from oven and let the pie cool a bit before serving