[Apple Pie] Very classic cinnamoni-licious apple pie + perfect pie crust

I can bake something everyday.

I love baking. Also do I love eating the results of the baking. But, I love baking activity itself.

Pie is one of my favorite items to bake.

I had struggled with pie crust for the first couple of years.

But, once I experienced a so-called "light bulb moment" about making pie crust,

pie became something I make often and easily.

I make all kinds of fruit pies as I find any fruit is pretty much great for pie filling.

Of course I do make pecan pie and sugar pie as well, but still I've made apple pie most often.

I've used Martha Stewart's pie crust recipe since a few years.

It works best for me. Any reasonable pie crust recipe should work fine.

The key to make a flaky crispy recipe is to make it quick at low temperature.

Remember~

as far as you make pie crust

"quick at low temperature"

your crust is to be fine.

Here goes the easiest pie crust & traditional apple pie recipes:

First, recipe for pie crust~ 

Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

First,

How to make an easy pie crust:

1. In a food processor, combine flour, salt, and sugar; pulse to combine.

2. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.

3. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time).

Don't overprocess.

4. Transfer half of dough crumble onto a piece of plastic wrap.

Form dough into a disk 3/4 inch thick;

wrap tightly in plastic.

Refrigerate until firm, at least 1 hour (and up to 3 days).

I usually make a night before.

Repeat with remaining dough. Makes 2 disks.

Now you are ready to make a classic apple pie:

(adapted & modified from Marthastewart.com)

    

Ingredients

2 pie crusts
6-7 firm, tart apples
Juice of 1 lemon
1 cup sugar
1 teaspoons ground cinnamon
3 tablespoon chilled unsalted butter, cut into small pieces
1 large egg yolk
Fine sanding sugar

How to make an apple pie:

1. Preheat oven to 425 degrees.

On a lightly floured work surface, roll out one piece of pie crsut dough into large round,

about 1/8 inch thick. 

Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate.

Line plate with dough, pressing it into the corners.

Trim dough to within 1 inch of the pie plate.

Cover with plastic wrap; refrigerate.

2. Peel and core apples.

Slice the apples into 1/4-inch-thick. Place slices in a large bowl;

sprinkle with lemon juice to prevent discoloration.

In a bowl, combine flour, sugar, and cinnamon; toss with apple slices.

 3. Roll out remaining piece of dough into an 9-inch round.

Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.

4. Remove remaining dough from refrigerator;

place apple mixture into prepared pie plate, mounding it in a tall pile.

Dot filling with butter.

Place dough round over the apples.

Tuck edge of top dough between edge of bottom dough and rim of pan.

Gently press both layers of dough along the edge to seal,

and crimp as desired, using fingers and knuckles.

 In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze.

Using a paring knife, cut several vents in top of dough.

Brush surface with egg glaze.

Cover the edges of pie crust with a pie ring or alumium foil.

Place on a baking sheet; this will catch any juices that may overflow during baking.

Bake until crust is golden, about 15 minutes.

Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 1 hour 15 minutes to 1 hour 30 minutes.
(I forgot on that day to reduce the temperature for almost after an hour. :(
It came out okay, but still I do recommend scaling it down to 350 degrees.

Remove from oven, and let cool completely before serving.

 

It is easier than you think.

Enjoy~

Classic Apple pie