Today’s Recipe: Apple Pie

This past Sunday, we celebrated our First Annual Farmgirl Apple Pie Sunday here at the farm, which marked the end of our Farmgirl Apple Festival. The setting was completed with three pies made with apples from our apple trees (one can never have too many pies, right?), coffee cooked in a glass percolator on a wood cook stove, hot apple cider, plenty of fresh apples for tasting, and warm company. Since we’re deep in apple season, we thought we’d share two of our favorite apple pie recipes.

Apple-Pie-9572

CLASSIC APPLE PIE
PREP TIME: 50 MINUTES, PLUS 3 1/2 HOURS CHILLING TIME
COOK TIME: 1 HOUR
MAKES: ONE 9 1/2” PIE

Piecrust:
2 1/2 cups flour
1 t sugar
1/2 t salt
1 cup cold butter
5 T cold water

Filling:
4 lbs firm baking apples, peeled, cored, and cut into 1/8”-thick slices
1/2 cup sugar
4 T butter, cut into pieces
1 1/2 t cinnamon
1/2 t nutmeg
1/4 t salt
1/4 cup lemon juice (about 2 lemons)
3 T cornstarch

1. Make piecrust: Combine flour, sugar, and salt in a food processor or medium bowl. Cut in butter until mixture resembles coarse meal.
2. With food processor running (or while stirring mixture), slowly add water. Shape into two discs, wrap in plastic wrap, and chill for 1 hour.
3. Meanwhile, make filling: In a large, deep skillet or Dutch oven, combine apples, sugar, butter, cinnamon, nutmeg, and salt. Cook over medium heat until apples are tender-crisp, stirring frequently (about 10 minutes). Remove from heat.
4. In a small bowl, whisk lemon juice and cornstarch together and pour into apples in skillet. Mix well and set aside.
5. On a floured surface, roll out one disc of dough to line the bottom of a 9 1/2” pie plate. Pour filling into pie plate.
6. Roll out the second disc of dough for the top. To make a lattice top, cut dough into 1 1/4″ strips using a scalloped pastry cutter. Arrange strips in one direction across pie plate, leaving 1″ gaps between each strip. Weave strips in opposite direction through placed strips, leaving 1″ gaps between strips. Shape edges of pie according to preference. Freeze pie for 30 minutes, then place on a baking sheet.
7. Preheat oven to 400°F.
8. Bake for 45–50 minutes, covering the edges halfway through with foil or a piecrust shield so they don’t burn (if top looks like it might over-brown, cover with foil, too). Remove from oven and cool on a cooling rack for at least 2 hours.

Apple-Pie-9565

DUTCH APPLE PIE
PREP TIME: 50 MINUTES, PLUS 3 1/2 HOURS CHILLING TIME
COOK TIME: 1 HOUR
MAKES: ONE 9 1/2” PIE

Piecrust:
1 1/4 cups flour
1/2 t sugar, plus more for sprinkling
1/4 t salt
1/2 cup cold butter
2 1/2 T cold water
2 t milkFilling:
4 lbs firm baking apples, peeled, cored, and cut into 1/8”-thick slices
1/2 cup sugar
4 T butter, cut into pieces
1 1/2 t cinnamon
1/2 t nutmeg
1/4 t salt
1/4 cup lemon juice (about 2 lemons)
3 T cornstarch

Topping:
1 1/4 cups flour
1 cup brown sugar
10 T butter, melted

1. Make piecrust: Combine flour, sugar, and salt in a food processor or medium bowl. Cut in butter until mixture resembles coarse meal.
2. With food processor running (or while stirring mixture), slowly add water. Shape into a disc, wrap in plastic wrap, and chill for 1 hour.
3. Meanwhile, make filling: In a large, deep skillet or Dutch oven, combine apples, sugar, butter, cinnamon, nutmeg, and salt. Cook over medium heat until apples are tender-crisp, stirring frequently (about 10 minutes). Remove from heat.
4. In a small bowl, whisk lemon juice and cornstarch together and pour into apples in skillet. Mix well and set aside.
5. On a floured surface, roll out disc of dough to line the bottom of a 9 1/2” pie plate. Pour filling into pie plate and shape edges of pie according to preference.
6. Make topping: In a medium bowl, combine flour and brown sugar. Add melted butter and mix until mixture clumps together. Spread over pie filling. Freeze pie for 30 minutes, then place on a baking sheet.
7. Preheat oven to 400°F.
8. Bake for 45–50 minutes, covering the edges halfway through with foil or a piecrust shield so they don’t burn (if top looks like it might over-brown, cover with foil, too). Remove from oven and cool on a cooling rack for at least 2 hours.

Leave a comment 2 Comments

  1. Kathy Reese says:

    Both of these recipes look delicious! Apple pie is one of my favorites, so I will be baking one today to enjoy over the weekend.

  2. Winnie Nielsen says:

    I need to try this Dutch Apple Pie recipe. We used to have one growing up that my Dad liked because it also had raisins in it. At the time, it was not my favorite but this recipe looks better and lots of time has gone by and it might just be a new favorite just waiting to be discovered!

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