I seem to have lost my apple pie recipe on the blog. I know for sure I had written up a post and had a photo to go along with it. I made a pie today and thought I should update the post including photos, just to find that it is missing! Oh well I guess that just means I get to write a new post up for you!
I used mutsu apples for this pie; I usually bake with either mutsu, golden delicious, gala, honey crisp or whatever I have at the time.
For the crust I used a combination of shortening and butter, but you can make it with just butter or shortening if you prefer.
I used about 7 apples for this pie, depending on the size of your apples, you may need less or more. Also for this pie I did not add the apples in raw, I pre-made a apple pie filling instead. Some apples bake better than others, even with partly cooking these mutsu apples ahead, the apples were still a bit firm after baking! Some apples turn to mush after baking, so if you want you can add the apples raw or you can make the filling on the stove top.
I should mention also the tartness or natural sweetness in the variety of apple you are baking with will make the difference in how much sugar you will need. The more tart the apple, the more sugar you will need, and the sweeter the apple the less sugar you will need.
I taste and adjust to my liking, so you can do the same when making this pie or any apple recipe. Another thing is the sugar preference, if you prefer to use brown sugar or white; I like to use both, but I have used just brown at times and other times just white. Using brown sugar adds another element and flavour to the apple pie, so it really depends if you like the taste of molasses in your sugar or not.
- 1/2 cup unsalted cold butter
- 1/4 cup vegetable shortening
- 2 cups flour
- 1/3 cup cold milk
- 1 tbsp vinegar
- pinch of salt
In a mixing bowl, combine the butter, shortening and flour and a pinch of salt. Break with hands until the mixture becomes crumbly.
Add vinegar into the milk, and pour into the flour mixture. Combine with hands to form dough, if it is a bit dry you can add a splash of milk. Divide into 2 balls.
Check this link out for pie tips—> pie-crust
For Apple Pie Filling:
- 7 large apples
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp or more of cinnamon
- 1 cup water
- cornstarch slurry
Peel, core and slice the apples into thick or thin pieces, whichever you prefer. Combine with sugars and cinnamon. Add to a large pot with water and bring to a boil, then add in the slurry so the water can thicken and become saucy.
If you prefer you can skip this part and just add the apples straight into the pie, just add some cornstarch or flour with the sugar to coat the apples so it can absorb the extra juice so the crust doesn’t get soggy.
Taste and adjust sugar and cinnamon if needed.
Roll out pie crust, and lay one of them over a pie pan, pour filling over the crust and top with the other crust. You can decorate or simply cut slits across the pie so steam can seep through as its baking.
Brush with an egg yolk if desired. Bake at 350 for one hour; if you need, increase the heat to 375 near the end of baking.
If you cut into the pie when it is still hot it will be really juicy; the longer you wait the firmer the pie will be.