Hello! This is a very simple apple pie recipe that you can read without any annoying pop ups- except for the one about joining my newsletter, sorry.
I did not invent this recipe- the crust is mostly from Martha Stewart (I don't think she invented it either), and the apple filling is from my brain, so little bits from all of the recipes I've tried over the years + what I learned from my sister. Enjoy!
Ingredients
Crust (makes enough for bottom, sides and top latticing)
- 2.5 Cups all purpose flour
- 1 tsp salt
- 2 sticks frozen butter (1/2 cup) - I always use salted butter for baking because that's what I always have on hand. No one has complained so far.
- 1/4 - 1/2 cup ice water
Filling
- 5-7 apples, depending on size. I like granny smith for pies, but ANY apples will work for this. I used 4 different kinds of apples for the pie in these photos because I wanted to experiment- it turned out great.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tbsp. cinnamon (or 2 : ) Someone told me a long time ago that cinnamon is good for our brains.
- 1 tsp. nutmeg
- 1 tsp. cardamom
- 1/2 Lemon
- Optional egg white for brushing the top
Steps
- Peel, core & slice your apples thinly. I used my mandolin, it was thrilling. A knife also works just fine.
- Add sugar, spices and the juice of half a lemon to the apples, stir and set aside. Use the other half of your lemon to make a little beverage for yourself.
- Use a whisk to mix the salt into the flour
- Use your cheese grater (large holes) to grate your frozen butter. Remember to leave part of the wrapper on for holding so your hot fingers don't sink into the butter like mine did.
- Using a fork or a pastry blender if you have one, mix the butter flakes into the flour
- Start adding ice water, one tablespoon at a time and stirring with the fork and/or your hands.
- Do this until you have a dough that can be rolled out, but is still flaky (kind of dry). If you don't add enough water, it will be difficult to shape the crust. If you add too much water, the crust will be more doughy than flaky, but it is made of butter so it will still be delicious!
- Rub some butter around your pie dish (8" or 9"), then dust with flour
- Roll out a little more than half of your dough onto a floured surface until it is a shape and size that can cover the bottom and sides of your pie dish
- Add bottom crust to your dish, then fill with apple filling
- Roll out the remainder of your dough until it is around 1/8" - 1/4" thick. Cut this dough into strips and assemble the latticing on top of your pie.
- Optional- brush the top of the crust with an egg white (this gives it a nice color). I did it to the pie in the photos. If you have a dog, give the egg yolk to them. (I'm not a dog nutritionist, but Marigold loves this treat).
- Cover pie with foil and bake in a preheated oven at 400 F for 25 minutes
- Remove foil and bake for another 35 minutes at 375 F
- Allow to completely cool & settle before cutting. Around 2 hours should be good.
- Enjoy!
I thought it might be helpful to see what a flaky dough looks like. This was a little more wet than I would have liked, but truly- it's always delicious.
The latticing reminded me of these jackets we made from woven wool scraps. 
I had to cool the pie on the high kitchen shelf where the pets couldn't reach it. 
Lindsay and I had some for lunch : )
Thank you for joining my pie story time. Happy baking, Love you, Bye!