You’re probably wondering why my classic pie is made in a tart dish. That’s simple, I was making 2 other pies at the same time and I ran out of pie baking dishes, so this is the only thing I had left. But who cares, right?
I’ve said this over and over again that making pies is super easy. I used to think that the pastry is so hard to make, but really it’s not. It’s basically butter and flour with ice water and some salt and sugar. And if you have a food processor it’s the easiest thing in the world to make. If you don’t you could use a pastry cutter as well and it will work just fine.
As far as how you decorate your pie, it’s up to you and how creative you are. The filling can be anything, you can buy the canned fillings but for a real home made apple pie you can just slice your apples, toss them with a bit of flour, brown sugar and cinnamon and Bob’s your uncle.
On another note, how do you all like my new design on my blog? I decided it’s time again for a new look for Jo Cooks, I like to change the design every year or so. I’ve been thinking about it for a while now, but couldn’t decide on the color scheme. All I knew is I wanted pink, but not too bright of a pink, and I wanted green as well. So pink and green it is. I also created a new logo, I really like this logo and I think I’ll stick to this logo for a while. Hope you all like it.
- 2½ cups of flour
- 8 tbsp of ice water
- 2 sticks of frozen butter (1 cup)
- 1 tbsp of sugar
- 1 tsp of salt
- about a dozen apples, peeled, cored and sliced
- ½ cup of brown sugar
- 2 tbsp flour
- 1 tsp cinnamon
- For the pastry, you need to whisk the flour, salt and sugar together in a large bowl. Using a grater, grate the frozen butter into the flour and toss with your fingers. Add the ice water and mix with your fingers until the dough comes together in a ball. Divide the dough in two pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
- While that’s resting in the fridge, toss the sliced apples with the brown sugar, cinnamon and flour. Remove the pastry from the fridge and leave it out for a few minutes, it needs to warm up a bit, so that it’s a bit more pliable.
- Preheat oven to 375 F degrees.
- Sprinkle some flour on your work surface, your hands, rolling pin and the dough. Roll out one of the pieces of pastry into a circle that’s large enough for an 8 inch pie dish, and make sure there’s enough to overlap the edges of the dish. Transfer the pastry onto the pie dish.
- Add the apple mixture to the bottom crust, then roll out the second pastry and carefully place over the top of the pie. Roll and crimp the edges of the dough together, to seal them tightly. You need to poke a few holes in the top of the pie and place the pie on the bottom rack of your oven. Alternately, you can also make a lattice as I did, but it’s up to you.I also like to brush the pastry with an egg so that it’s nice and shiny and it gets a nice golden color when it’s done.
- Bake for about an hour or until the crust is golden and juices are bubbling.
This pie is delicious.