Wednesday, September 16, 2015

Homemade Apple Pie

Lately I have been in a pie making mood. I have been experimenting with different crust recipes.  And I found this recipe on and I knew that I had to try it because the pie dough had sour cream as an ingredient. 

I usually make my pie dough one day in advance. Most recipes say to chill the dough for 2 hours or overnight. But I also saw another crust recipe online where the dough doesn't need to be chilled at all! I will probably try that crust recipe next week. 

Crust Ingredients;

2 1/2 cups flour

2 sticks and 2 tablespoons of butter, room temperature, cut into cubes

1 teaspoon salt

2 teaspoons sugar

1/2 cup sour cream

Filling Ingredients:

3 pounds Granny Smith apples (6-8 apples)

1 tablespoon of lemon juice

2/3 cup sugar

3 tablespoons of flour

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

Egg Wash:

1 egg yolk

1 tablespoon milk


In a large bowl whisk the flour, salt and sugar. Add the cubed butter and use a pastry cutter to blend the flour and butter until the largest pieces of butter are no large than a pea or a kernel of corn. 

Make a well in the center of the flour/butter mixture and add the sour cream. Using the pastry cutter again combine the sour cream until the mixture begins to clump into a dough. 

Make 2 equal sized dough balls. Pat each ball into a disk. Sprinkle each disk with a little flour and wrap with plastic wrap. Refrigerate for 2 hours or overnight.

While the dough is chilling - you can start making the filling.

Wash, peal, core and slice the apples. Slice the apples into 1/4-inch to 1/2-inch slices. As you slice your apples add the lemon juice to the bowl so that the apple slices don't turn brown. 

Combine the sugar, flour and spices in a bowl. Add the flour mixture to a bowl and sprinkle it over the apples. Using a large spoon fold the mixture together. Stir in the vanilla extract.

Remove one disk of dough from the refrigerator. Let it sit at room temperature for 5 to 7 minutes. On a lightly floured surface roll out the dough  to about a 12-inch circle. Place the dough into the pie pan.

Preheat the oven to 375 degrees. Place the apples inside the pie crust.

Get the next disk of dough out of the refrigerator.  Let it sit for a few minutes. Then roll it out on a lightly floured surface to a 12-inch circle. 

Place the rolled out dough on top of the apples and crimp the edges with your fingers. Combine the yolk and milk in a small bowl and brush the entire top of the pie with the egg wash. Using a sharp knife cut four slits on the top of the pie.

Place your pie on a large cookie sheet and place in the 375 degree oven for 20 minutes.

Reduce heat to 350 degrees for 20 to 25 minutes. Cover the pie with foil and continue baking at 350 degrees for another 20 to 25 minutes. Your pie crust should be golden brown.

Transfer the apple pie to a cooling rack for at least an hour. I am lazy and just put it on the cooktop.

Serve warm or room temperature. Always with a scoop of vanilla ice cream.

Let me know if you decide to make this Apple Pie! Your family will thank you!