Hey loves, your resident SoPhi baker here! Fall has (unofficially) arrived and I’m starting off with one of Honeecakes Bakery’s favorite recipes: apple pie!! (This is my mom’s recipe, so make us proud!)
To the kitchen….
· 1-1/2 cup Crisco (vegetable Shortening)
· 3 cups All-purpose Flour
· 1 whole Egg
· 5 Tablespoons Cold Water
· 1 Tablespoon White Vinegar
· 1 teaspoon Salt
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
· 4 pounds of cooking apples (ie: Granny Smith or Pippen, NOT Figi) peeled and quartered
· 2 tablespoons freshly squeezed lemon juice
· 1 tablespoon freshly squeezed orange juice
· ¾ cup sugar
· ¼ cup all-purpose flour
· 1 teaspoon kosher salt
· ½ stick of butter, sliced into chunks
· ¾ teaspoon ground cinnamon
· ½ teaspoon ground nutmeg
· ½ teaspoon ground allspice
Preheat the oven to 400 degrees F. Cut each apple quarter in small chunks and combine in a bowl with the zests, juices, ¾ cup sugar, flour, salt, cinnamon, nutmeg, and allspice. Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim.Fill the pie with the apple mixture. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Top the crust with butter chunks, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
By now your house should smell like heaven! Apple pie pairs best with vanilla bean ice or a drop of whipped cream. As always, I accept all recommendations so feel free to send them, and if I don’t have it I’ll find it for you. In the name of all things “for scratch,” your resident SoPhi baker is here to help. For more baking insight follow my business @HoneecakesBkry and check out the website www.HoneecakesBakery.com