I wouldn’t necessarily make this recipe during the summer months, but heck, who doesn’t want an apple pie any time of year?? I would make a peach/blackberry or strawberry balsamic one for the summer months, but that’s another blog post. This is my go to recipe when I want to treat myself without waiting for that holiday in late November.
The crust recipe is from Ina Garten because she can do no wrong, in my opinion. The apple filling is the most basic apple pie filling but it never fails to leave everyone happy. I sometimes add a crumble topping if I’m feeling ambitious and want to really impress.
1 cup all-purpose flour
2 tbsp sugar
1/4 tsp salt
1 stick unsalted butter (cut into cubes)
3 tbsp ice water
// Combine flour, sugar, salt in food processor and pulse until combined.
Add the butter cubes and pulse until the butter is the size of peas.
Add the water with the processor on, and mix until right before it’s combined.
Wrap in plastic and refrigerate until ready to use.
3 large granny smith apples (peel and slice thinly)
1/4 tsp lemon zest
1 tbsp lemon juice
2 tbsp flour
1/4 cup brown sugar
1/2 tsp cinnamon
// Mix all ingredients in a bowl until apples are coated.
Preheat oven to 450 F.
Take dough out of fridge and roll out on floured surface. Roll it out until the diameter is about 12 in.
Add apple filling to the middle, and fold sides of dough into the middle, over the apples. Should look “rustic.”
Brush dough with egg wash or heavy cream.
Place in oven for 20-25 min until crust is golden.
Grab fork and go at 🙂