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Simple Apple Pie

 

“It’s only Wednesday?!” was the first thing that popped into my head this morning.  I’m guessing it may have been yours as well.  All I can say is at least we’ve made it half way to Friday!

I think my slow week is stemming from this past weekend in Whistler with eight of the best girlfriends anyone could ask for.  I don’t remember the last time I laughed so hard for two continuous days.  That’s probably because it’s never happened until this weekend.  I am so lucky to have a great group of girls to have known since elementary (!!!) school and still be so close with.  With eight amazingly creative cooks we were beyond well fed and therefore we needed a good way to work off all the food we ate aside from skiing, of course.  Dancing was the only solution we could see fit.  Two nights in a row until way too late (or early).

I wouldn’t change anything about the weekend, even the slow-moving week that has followed.  I would however, like to add something.  I am ready for a recovery day.  A recovery day everyone should have.  One I will call “Personal Pie Day”.  Because isn’t that what all recovery days should be called?!

This apple pie is a perfect classic.  The flakiness of the crust with the crispness of the apples will make your Personal Pie Day amazing.

Pie Crust
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 2 1/2 cups all purpose flour (gluten free option: I used 2 1/2 cups Bob's Red Mill)
  2. 3 tablespoons sugar
  3. 1 tablespoon salt
  4. 1 teaspoon cinnamon
  5. 1 teaspoon nutmeg
  6. 1/2 teaspoon cloves
  7. 1 cup unsalted butter (cubed into 1/2 inch pieces and very cold)
  8. 1/3 cup water (very cold)
  9. 1 egg (for egg wash)
Instructions
  1. In a large bowl whisk together flour, sugar, salt, cinnamon, nutmeg, and cloves. With a pastry blender combine butter to flour mixture until the butter is the size of small peas; this will not take long and don't over mix it, unless you don't like flaky, buttery, delightful pie crust.
  2. Add in water, a little bit at a time and mix until the dough easily sticks together but is not too moist. Once this consistency is reached you can stop adding water, I never use the full amount.
  3. Separate dough into two halves, wrap in saran wrap and chill in the fridge for a minimum of one hour.
  4. Roll out half of the dough on floured parchment paper and place into your pie dish. Place pie dish into the freezer while you roll out your top piece. Once your top piece is rolled, remove your pie dish from the freezer, add pie filling and small amounts of cubed butter (from ingredients below) throughout the pie.
  5. Place the second half of the rolled out dough over the pie and flute the edges however you desire.
  6. Whisk your egg and add a tablespoon of water together. Brush your egg wash over top of the crust so you can obtain a nice golden brown crust.
Notes
  1. Just before your dough is fully chilled, make your filling.
Samantha Potter http://samantha-potter.com/

Apple Pie Filling
Yields 1
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Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Ingredients
  1. 6-7 medium apples (I like to use Granny Smith to add a tartness to the pie) (peeled and cubed into bite sized pieces)
  2. 2 tablespoons fresh lemon juice
  3. 3/4 cup sugar
  4. 1 teaspoon cinnamon
  5. 1 teaspoon nutmeg
  6. 1/2 teaspoon cloves
  7. 2 tablespoons unsalted butter (cut into small pieces)
Instructions
  1. Preheat oven to 350°F.
  2. Mix peeled and cubed apples into a large bowl with lemon juice. In a medium bowl, combine sugar, cinnamon, nutmeg, and cloves. Combine sugar mixture to cubed apple mixture.
  3. Once your pie and crust are assembled, as explained above, bake in the oven for 35 minutes, or until the pie crust is a golden brown.
  4. Remove from oven and let cool prior to serving.
  5. Enjoy warm with a yummy vanilla bean ice cream.
Samantha Potter http://samantha-potter.com/

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