Fresh Apple Pie

I grew up close to an orchard and apple pie is one of the first things I learned how to bake. For years I would make the crust from scratch, using a big bowl and two knives to incorporate the butter into flour.

Discovering the pastry cutter in my early 20s was a major breakthrough. After I got married, a friend told me about using a food processor to slice the apples. Game changer! I once packed that kitchen gadget and drove it from Cincinnati to my parents house in New York just to make Thanksgiving pie baking easier.

This year I've been experimenting with prepping dough in the food processor, too. I recommend it for saving time and less mess. I also discovered (thanks to Ina Garten) that adding shortening to the dough recipe makes the dough  easier to work with.

After a recent visit to our local apple orchard here in Illinois, my boys were craving apple pie and my husband needed a treat for an office party. So I put the food processor to work. I had two pies in the oven in a little more than an hour.

Another secret to perfect pie: use a variety of apples. You need at least 2-3 Granny Smith, then use your favorites. Fuji, Honeycrisp, Macintosh and Jonagold hold up well, as does Sweet Tango, which I just discovered.

If you're a novice, don't be afraid of making pie. It's a great way to get the whole family in the kitchen.

If you end up with extra apple filling and enough dough scraps, let your kids make small hand pies or cook the apples in a saucepan for some apple sauce.

Mangia! Mangia!

Andrea

Fresh Apple Pie

For the crust:

1 1/2 sticks unsalted butter, chilled and cut into cubes

3 cups all purpose flour, plus more for rolling out the dough

1 tablespoon sugar

1 teaspoon salt

1/3 cup chilled vegetable shortening

1/2 cup ice water

Egg wash (1 egg whisked together with 1 tablespoon water)

1-2 teaspoons coarse sugar

For the filling:

4-5 pounds of mixed apples, peeled, cored, quartered and thinly sliced by hand or with food processor

1/2 cup sugar

2 tablespoons flour

1/4 teaspoon allspice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

1 1/2 tablespoons butter, cut into chunks

*One note: I tend to just eyeball the apples and spices, tasting as I go. I also pile the apples high in the pie plate. So feel free to make your own adjustments.

To make the crust, set up your food processor with the steel blade. Add flour, salt and sugar to the processor bowl and pulse to combine. Add butter and shortening and pulse until the butter is the size of small pebbles, about 12 times.

With the food processor running, pour in the cold water until the dough comes together. Turn out onto a floured counter and roll into a ball. Wrap in plastic wrap and refrigerate while you make the filling.

To make the filling, thinly slice apples by hand or set up your food processor with the larger slicing disk. Place each apple quarter into feeder shoot and let the food processor do the work. Place apples into a large bowl.

Add sugar, flour, allspice, cinnamon, nutmeg and salt. Mix to combine so that all the apples are coated in the spices. Add more spices if you think it needs it, or if you used more apples. Set aside.

Grab dough from fridge. Lightly flour (1-2 tablespoons) a counter. Cut dough ball in half. Gently roll out one half of dough into a roughly 10-inch circle. Carefully fold in half and place into pie plate. Unfold and press dough into pie plate. Let extra dough hang over the edge, then trim it so that 1/2 inch or less hangs over.

Brush the edge of the bottom crust with egg wash. This will help the top crust stick to it.

Fill pie crust with apple filling. Arrange apples in a mound slightly higher in the center. Dot with butter chunks.

Roll out the rest of the dough to make the top crust. Place dough on top of filling. Trim off excess dough. Press together edges of dough. Crimp with fingers or a fork.

Brush with egg wash and sprinkle with sugar. Cut a few 1-inch slits in top crust to allow steam to escape during baking.

Place a sheet pan lined with parchment on a lower rack in the oven, to catch any drippings from the pie.

Place pie on a middle or upper middle rack in the oven. Bake for about an hour, until the crust is brown and the juices of the pie are bubbling. If crust is browning too fast, cover loosely with foil.

When done, remove and let cool before serving. Serve warm with ice cream or whipped cream. Refrigerate leftovers.

My kids devoured half the pie before I could take a pretty photo!