I finally broke down and wore something other than sandals for the first time since April. Even though it’s the middle of October, I’m holding onto summer as long as possible since it will feel like a decade before I can wear my beloved wedges, flip-flops, and huaraches again.
I may still be skirts and tanks on the outside (thanks to an unseasonably warm autumn), but in the kitchen I’m all pumpkin, apples, soups and pie.
Pie. Such a wonderful fall dish. Like, move over you summery galettes. It’s time to let your flaky, double-crusted cousin shine.
Are you intimidated at the thought of assembling and baking a pie? Don’t be. Maybe you’re thinking, ‘Corrine, I can handle a galette. Just one pie crust folded over some filling is about all I can do.’ Perhaps you feel like pie is too fussy and unpredictable. But hear you me: You CAN double up that dough and make a tasty, flakey, perfectly cooked pie.
I’ve tried and failed enough times to have a couple tips at the ready to help you become the pie all star I know you can be:
- First and foremost – much like baking yeasted bread, pie is something that needs time to breath. Giving your pie enough time to rest between each of the steps will allow your crust to be the right texture and your filling to hold it’s shape.
- Next – cold Ingredients. Seriously cold butter and ice water is what you want when making your crust
- Use just enough liquid to bring your crust together, It’s ok if it’s a touch crumbly.
- Rest your dough for at least an hour in the fridge.
- Use some kind of binder in your filling. My go-to is flour, but others use corn starch or arrow root powder.
- Last but not least – give your pie time to completely cool down after baking. I mean at least 4 hours. This might be the most important step to ensure your filling is set and your pie will not leak all over the tin like a broken dam. If you can wait to cut into it the next day, even better.
So who’s ready to bake a pie??
This is a pretty classic apple pie. I’m using an all-butter crust, which is a change from my usual butter-shortening blend. The crust comes out with a bit more crunch, which I like, and it really gives the pie a rich, buttery flavor.
I like to use a couple types of tart apples in my pies. I had a mix of apples hand picked at an orchard that didn’t label any of their trees so unfortunately I don’t know the exact types of apples I was using here, but I can tell you they were firm and pretty tart.
Fall is in full swing here and I so hope you’re loving it as much as I am. If you haven’t tried to make an apple pie, now’s the time to give it a go! It’s a wonderful way to take advantage of the season.
All Butter Crust Apple Pie
For the Crust
- 2 1/2 Cups All Purpose Flour
- 1 1/4 Tsp Salt
- 2 Sticks Cold Unsalted Butter
- 1/2 cup Ice Water
For the Filling
- 6-7 Medium Apples (I used a few different kinds but any firm, tart variety like cortland, empire, or granny smith would work)
- 1/4 Cup All Purpose Flour
- 1/4 Cup Brown Sugar
- 1/4 Cup Sugar
- 1 Tsp Cinnamon
- 1/4 Tsp Salt
For the Dough
Get started on the crust by mixing the flour and salt in a large bowl. Add the butter and using a pastry cutter or fork work the butter into the flour until crumbly. Butter should be about pea-sized.
Fill a glass with half a cup of water and ice to it. Slowly drizzle the water in about a tablespoon at a time stirring until just combined. Add enough water to barely bring everything together. The dough might still feel a little dry and that’s ok.
Dump the dough out onto a lightly floured surface and use your hands to bring the dough together into a ball. Divide the dough in two and wrap each piece tightly in plastic wrap and place in the fridge and allow to cool for at least an hour or up to 3 days. The dough can also be placed in a freezer bag and frozen for 3 months.
For the Pie
Preheat the oven to 400. Peel the apples and slice thin. Place in a large bowl and toss with flour, sugar, brown sugar, cinnamon, and salt. Remove the dough from the fridge and roll out one of the discs large enough to fill your pie pan. Trim the edges and fill with the apples. Roll the next dough disc out and place on top.
Place the pie in the oven for 20 minutes then turn the heat down to 375 with the pie in the oven and continue to cook for 35-40 minutes. If the crust starts to get too brown, cover with tinfoil and continue to bake.
Allow to cool for at least 4 hours before slicing and enjoying!
