View Large Image Apple Pie Recipe Crust Get ingredients: 4 oz (1/2 cup) butter (unsalted, cold) 1/4 tsp baking powder 9 oz (2 cups) flour (all-purpose) 1.625 oz (1/4 cup) shortening (cold) 0.875 oz (1/8 cup) sugar (white, granulated) 1/2 tsp salt digital scale drinking glass medium mixing bowl sifter whisk pastry blender 1/2 tsp, 1/4 tsp Fill a drinking glass with about 1 cup cold water and ice. Set aside. Sift into large mixing bowl: 9 oz (2 cups) flour 1/4 tsp baking powder Add to medium mixing bowl: 0.875 oz (1/8 cup) sugar 1/2 tsp salt Stir with a whisk until combined (about 15 seconds). Add to large mixing bowl: 1.625 oz (1/4 cup) shortening (chopped into about 2-4 pieces) 4 oz (1/2 cup) butter (chopped into about 2-4 pieces) Mash with a pastry blender until it is crumbly and has a uniform colour (about 3-4 minutes). Stop if the dough starts coming together in big chunks. Add to large mixing bowl: 9 tbsp ice cold water (Add 2 tbsp, then stir with a fork. Repeat until all 9 tbsp have been added.) Using your hands, roll the dough into a ball. Split the ball into 4 separate balls of roughly equal size. Flatten each ball slightly into a disc shape. Place all discs in the fridge. Rolling the pie crust Get tools: flour rolling pin 2 pie pans (9-inch diameter, deep dish) 1 extra pie pan (9-inch diameter, used for measuring) wax paper Make sure the rolling surface is clean and dry. Spread flour on the surface generously. If the dough is very wet, use extra flour. Put flour on your hands. Put flour on the rolling pin. Take the smallest dough disc from the fridge. This will be the bottom crust. Sprinkle flour on both sides of the dough. Place the dough on the rolling surface. Using the rolling pin, roll the dough until it is round and about a 1/2 inch wider than the extra pie pan all the way around. When making the top crust, it should be 1 inch wider. The dough will be very thin. Roll from the middle outwards in all directions. After rolling a couple times, lift the dough up, flip the dough over, and put flour on and under the dough to make sure the dough doesn't stick to the surface. If the edges aren't even all the way around, using a butter knife, cut extra dough off one edge and move the dough to another edge. If necessary, use a dab of water to merge the pieces together. Place the rolled dough on the pie pan: Put the deep dish pan nearby the rolling surface. Sprinkle a bit of flour on top of the dough. Place the rolling pin on top of the dough about 3 inches from the edge. Lift the edge of the dough onto the rolling pin. Roll the rolling pin so the dough becomes mostly wrapped around the rolling pin (but not completely wrapped). Pick up the rolling pin with the dough draped over it. Place the dough on the pie pan. Fit the dough to the bottom of pan: Don't stretch the dough. Don't press the dough against the top lip of the pan; the top crust will be tucked under the bottom crust later. Lift the edges of the dough while pushing down on the dough at the bottom of the pan. Make sure there are no air bubbles under the dough. Using a knife, trim the edges off. Repeat with the next smallest ball of dough until all the pie plates have the bottom crust in them. Roll each top crust using the same steps above. After the dough has been rolled, instead of placing the dough in a pan, place the dough on a piece of wax paper. Set all pie crusts aside and make the filling. Filling Get ingredients: 10-12 Macintosh apples (large) 7 oz (1 cup) sugar (white, granulated) 1 tbsp ground cinnamon apple peeler slicing knife apple slicer large mixing bowl scoopy spatula 1 tbsp If there's anything in the oven, take it out. Set the oven to bake, 400° F (204° C). For each apple: Using an apple peeler, remove the skin. Using a slicing knife, remove any extra skin. Using an apple slicer, slice the apple. Using a slicing knife, remove any extra skin on the outside and the seedy part on the inside. Using a slicing knife, cut each slice into thinner pieces into the bowl. Using a slicing knife, stab inside the bowl to chop up the slices. Add to apple bowl: 7 oz (1 cup) sugar 1 tbsp cinnamon Stir with a scoopy spatula until combined. Using a scoopy spatula, scoop the apple pieces into the pie pans. Decorating the pie top Simple top Take one of the dough tops on the wax paper. Flip the dough over onto the pie. Using a clean pair of scissors (or a sharp knife), trim the edges of the dough, but leave about an inch of dough draping down outside the pan. Work your way around the pie, lifting the bottom crust away from the pan so you can tuck the top crust between the pan and the bottom crust. Press down the edges with your fingers: Place your left index finger on top of the dough. Place your right index finger under the dough to the right of your left index finger. Place your right middle finger over the dough to the right of your right index finger. Press. Repeat all the way around the pie. Using your hands, cup the pie all the way around to clean up the outside edges. Using a sharp knife, cut a design on the top (eg. lines, a spiral, a heart). Make sure there are at least 12 holes all the way around the dough, like numbers on a clock (to let the air out). Lattice top Get a ruler (eg. a fabric ruler) and a zig zag pie cutter. Place the dough on a plastic rolling mat. Using the pie cutter, cut the dough into long strips, 0.5 to 1 inch wide. Place the strips over the pie one by one. Optionally, you can weave the strips. Bake Place the pies in the oven on the middle rack (both at the same time). Set a timer for 30-50 minutes (or until the edges have lightly browned). When the timer is done, remove the pies from the oven. Turn off the oven. Let cool in the pan. Once the pies have cooled, wrap each pie in plastic wrap and then tinfoil. Store in the fridge for a few days or the freezer for months.
