Wacky Apple Pie
This is our old-fashioned apple pie, with a flaky and buttery homemade crust and sweet and juicy apples in the inside. Literally, to die for! This pie is what a pie should taste like. No store bought crust here. Homemade from start to finish!
Pie Crusts (makes 2, one for the bottom and one for the top)
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 cup cold butter, cut into small cubes
- 1/2 cup ice water
Combine flour and salt in a food processor. Pulse to combine. Next, add in the butter and pulse until mixture resembles course crumbs. Sprinkle ice water, 1 tablespoon at a time into the mixture and pulsing each time you add a tablespoon in. Pulse and continue adding in water until the mixture starts to form an even ball of dough (you may not need all of the water). Wrap the dough in plastic wrap or place dough in a covered bowl. Refrigerate for a minimum of 4 hours or overnight. Once cold, remove the dough from the bowl or plastic wrap and divide it in half. Roll the one ball on a lightly floured surface. Rolling into a circle that is about 12-14 inches round. Carefully place the dough into the bottom of a 9inch pie pan. Press pastry against bottom of the pan and trim the overhang to 1/2 inch, then fold the edge under. Pinch edges to flute or use a fork and press around the edges to form a design. Roll out the other dough ball the same way but wait until you put in the filling before you place that crust on top.
Ingredients for Apple Filling:
- 8 cups of sliced apples (we used a few different varieties and kept the skin on for added nutrition)
- 2 tablespoons of lemon juice
- 1/2 cup of sugar (you could also use coconut sugar or a pure unrefined sugar)
- 1/2 cup of brown sugar
- 1/4 cup of flour
- 1 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 2 tablespoons butter
- 1 egg yolk
- 1 tablespoon milk (or milk substitute)
In a large bowl, toss the sliced apples with the lemon juice. Combine the sugars, flour and spices; add to the apples and toss well to combine. Fill the pastry lined pie pan with the apple mixture and dot with butter. Place second crust on top of pie filling. Cut slits or any desired design in the top for venting purposes. Seal the edges of the crust with a fork or by hand. In a small bowl, mix the egg yolk and milk and brush the mixture over the top of the crust.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 40-45 minutes or until crust in golden brown. Best served warm with a scoop of vanilla bean ice cream. Yum!