Source: my Mother cir. 1980’s
Of course I have big shoes to fill when I ever attempt to make my own apple pie-as of course, the outcome is being compared to my mother’s. I’ve watched my mom make it a million times, and I’ve even made the dough w/ her. But somehow, it’s not the same. So, when my parent’s visited in spring 2012, we made a few apple pies together. I think the key to a good apple pie is of course good quality tasting apples, and a perfectly flaky dough. This requires lots of butter, but as the French say, the key to great tasting meals-butter, butter, and butter!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people
- 2 cups flour
- 1/2 tsp salt
- 150-200 gr butter chilled
- 6-7 Tbs water ice cold
- 4-6 apples sliced and peeled
- 1/4 cup sugar
- 2 Tbs cinnamon
- 1 Tbs flour as thickner for pie center
Combine salt, and flour. Slice small pieces of the cold butter into your flour mixture.
Begin to combine and add the cold water as you need. You will begin to bind the dough and you will work it as little as possible, due to the heat from your hands making the butter melt. This is a quick process to combine and smooth the dough.
Once you have achieved the binding and desired moist texture, roll out and lay into your pie pan.
After your apples have been peeled, cored, and sliced, combine with sugar, cinnamon and flour. Mix around in a bowl, and then pour into prepared pie pan with the pastry dough below. You can either decide to cook it open face w/ a crumble mixture on top, or lay another layer of pastry dough on top.
Bake: 375°F for 50-60 min. Or until crust is a perfect golden brown. Let cool, so the filling will thicken.
Also, another version is the apple crumble. Make pie the same, only no top crust. Instead, make a crumble with butter, flour and cinnamon. Generously add crumble to the top and bake. Here's what you get! Simply delicious.