Tag Archives: pie

Mmmm… Homemade Apple pie

27 Oct

So last Sunday I made apple pie for the first time. And it was good. Surprisingly. I’m still shocked. Very shocked.Well I am. I always thought apple pie would be super hard to make, because it tastes so damn good. Surely something that tastes this good can’t be that easy to make, right? Wrong. This pie so easy to make! And trust me, when I say something’s easy, it’s easy.

I love apple pie. Apple pie to me is homey goodness, a perfect flaky and buttery crust on the outside, and juicy, sweet and cinnamon-y apple filling inside. I love how the apples are soft, juicy, and tart, yet have a nice bite to them. It’s funny that I love apple pie and any dessert with apples in it, considering how I can’t stand the thought of cooked fruits.

The only part I hated about making apple pie was waiting for the dough to chill and firm in the fridge. In case you didn’t know, I’m not a very patient person.  Oh, and I also hated waiting till the pie was cooled. Then again, I didn’t wait. I’ll talk more about that in a bit.

So when I decided I wanted to make apple pie last weekend, I told my parents I’d need about 6 apples. That day, we came home with about 100 apples. I’m not kidding. My parents went to the farmer’s market and literally bought a huge basket of apples.

Sadly my apple pie didn’t look like this:

But it still tasted and looked pretty darn good.

Now let’s start making this pie! I got the recipe for my pie crust from Simply Recipes and the recipe for the filling from this video by Pillsbury. And here’s the written version of the Pillsbury recipe.

Pie crust ingredients:

  • 2 ½ cups all-purpose flour, plus extra for rolling dough
  • 1 cup (2 sticks on 8 ounces butter, very cold, cut into ½ inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 tablespoons ice water

Apple filling ingredients:

  • 6 cups thinly sliced, peeled apples (medium sized)
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice


Heat oven to 425°F.

Combine the flour, salt, and sugar in a food processor; pulse to mix. I think I forgot to put sugar in the dough because it ended up being a bit salty. Add the butter and pulse 6 to 8 times, until the mixture resembles coarse meal, with pea size pieces of butter. My food processor broke (everything I need seems to break!) so I had to rub the butter into the flour by hand, like I’ve seen people do in cooking shows. Not fun.

Add the ice water 1 Tbsp at a time, pulsing until the mixture begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again. I found that my dough was not crumbly at all by the time I was done adding 6 tablespoons. In fact it seemed fine for rolling right then. Even so, I put it in the fridge to chill for an hour.

Remove the dough from the machine and place it on a clean surface. Shape the dough into 2 disks. Do not over-knead. You should be able to see little bits of butter in the dough. Since I mixed my dough by hand, most of the butter melted into the crust. Oh well. My crust was surprisingly pretty flaky after baked, even though I mixed the butter into the flour with my hands. Well actually it was kind of powdery.

Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, and up to 2 days.

While your crust is chilling in the fridge (Get it- chilling? HAHAHA oh God, I kill myself), gently mix filling ingredients in a large bowl.

Okay so I have no idea why these apples are two different colours. I shall blame the lighting.

When your dough is chilled, remove one crust disk from the fridge. Let it sit at room temperature for 5-10 minutes so it can soften a bit and make rolling it out easier.

Roll the dough out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if it’s sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep it from sticking. Carefully place the dough onto a 9-inch pie plate. This part can get kind of tricky. If you want, gently roll the dough onto your rolling pin and then unroll it over your pie plate. Or if you’re an impatient little maniac, you can always just yank the dough off your counter and smash it onto your pie plate. Not that I would ever do that.

Gently press the dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Spoon the filling into the crust-lined pie plate.

Roll out the second disk of dough, as before. Gently place it onto the top of the filling in the pie. Pinch the top and bottom of the dough rounds firmly together. Trim the excess dough with kitchen shears, leaving a 3/4 inch overhang. Wrap the excess top crust under the edge of the bottom crust, pressing the edges together to seal. You can also make a fluted crust if you want. I learned how to make one from this video on Fine Cooking. Unfortunately, my crust came out pretty un-fluted, probably because I was in a hurry to get the damn thing in the oven. You can also press the edges down with a fork.

Cut a few slits in the top of your pie crust to allow steam to escape while baking.

The recipe says to bake the pie for 40 to 45 minutes or until the apples are tender and the crust is golden brown. I don’t know how I’m supposed to know if the apples are tender since I can’t freaking see them as they’re hiding under the crust, but I took my pie out after 40 minutes and it was done. The lady in the Pillsbury video also used a pie shield so the crust wouldn’t burn. Pshhh. Pie shield my butt. I ain’t using no pie shield. And my pie crust turned out just fine. If you want, you can cover the edge of your crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.

Really important tip! Work with really cold butter. You want there to little butter pieces in your pie dough when you roll it out. That will make your pastry really flaky. Or so I’ve been told.

I think next time, I should cut the apples a bit thinner or smaller. Also, I think I could have used more apples. I only used about 5 cups, whereas the recipe said to use 6, but I thought 5 would be enough. And it was. I’m just not how big I want the top of pie my pie to be just yet. Hmmm, I might just put more filling next time. The more the merrier right?

Also, next time I should make sure I remove the whole center of the apple properly, especially the carpels which hold the seeds. My brother got a piece of one while he was eating and thought it was plastic. I checked (my baking reputation was at stake- not that I have a baking reputation, but you know), and it was actually just one of those carpel things which hold the seeds.

Also, next time I’ll make sure- and trust me, this is the second most important tip I have for you today- to wait till the pie is cooled before cutting into it. The recipe says to wait two hours so the juices can soak back into the apples. If you can, wait longer. I sliced the pie literally five minutes after taking it out from the oven and all the juices spilled out, like I’d just cracked open a dam or something. The pie was still good, but when I had a slice the next morning, it was a hundred times better. The juices had thickened into a sweet, cinnamon-y syrup whereas the night before, they were so much more liquid-y.

Mmmmm... Pie juice :D

My favourite part of the pie is the bottom crust, which is soggy from the filling. I love that part because it’s like you’re eating crust and filing at the same time. I don’t evaluate a pie’s crust and it’s filling separately, rather I rate the pie as a whole. And on the whole, this pie was damn good. I’ll definitely be making it soon again. Especially since we have so many freaking apples at home.

Anywhoooos, till next time.

Take care, and I’ll see you soon my loves!