A Family Legacy: Apple Pie Recipe
By Ruth Wacker
I think baking is an art that is slowly being lost. Few people spend the time to make homemade desserts anymore. I have many memories standing on a stool, wearing my favorite red apron, with my hands in the flour as my mom showed me how to bake. One of the reasons I love baking so much is because of the family traditions it holds. We have recipes from my grandmother and great grandmother on both sides of my family. As I’ve gone to stay with my grandmother she has spent the time teaching me many homemade arts that are becoming outdated like spinning wool, dying fabric, sewing, and even making jam. I have loved doing this and I think it is incredibly sad that people are forgetting the amount of time and care that was put into such creations. Mostly though, my Grandma taught me how to bake and not just with specific recipes but by memory, taste, and feel. As she taught me how to make apple pie, I recorded my observations into this recipe. I hope you will take the time to create this delicious dessert. The measurements are not extremely precise so feel free to use more or less as you taste it and decide for yourself.
A Double Pie Crust
2 cups flour
A small handful of sugar
A pinch of salt
11 tbs cold butter
1/2 cup cold water
1 tbs oil
A little milk
Heat oven to 400 degrees.
Mix flour, sugar, and salt in a food processor. Cut butter into slices and add to flour mixture. In a separate cup mix cold water and oil. Slowly pour the water mixture into the flour mixture as it is mixing. Stop mixing and adding water once the mixture rolls itself into a ball of dough. You will probably not have to use all of the water mixture. (This dough is ready for immediate use but can also be stored in the fridge for later use.) Split the dough into 2 equal parts.
Flour a mat or countertop and roll out both balls of dough to about 1/4 inch thickness. Try not to hold the dough too much because that will melt the butter and make it very sticky and difficult to use. Gently fold over one of the rolled out balls of dough in half twice. This is only for the purpose of lifting into a 9 inch pie tin. Once set in the pie tin, unfold the dough and press it into the pie tin. Cut of the dough that hangs over the edge. (For an extra treat: any extra dough can be rolled out and cut into small pieces. Sprinkle with cinnamon sugar and bake at 425 degrees for about 10 minutes or until slightly browned.)
Add the apple filling into the pie tin. Brush the edges of the pie crust with milk. Gently fold the second rolled out dough into half twice and place on top of apple filling. Unfold and cut the over hanging edges. Press the edges of the pie crust together using your thumb and forefinger to seal the pie. Using a knife cute 5 small lines in the shape of a star or flower in the top center of the pie. Place in the oven for 45 minutes or until golden brown on top.
You can use this pie crust recipe for any pies. If it is a single crust pie then merely half the ingredients. Once in the pie tin fill the crust with pie weights or use a fork to poke a few holes in the bottom of the crust to prevent bubbles. Then you can bake the single crust for 10 minutes at 425 degrees or until slightly browned.
APPLE PIE FILLING
5 cups Granny Smith apples (or about 5 apples)
1 tsp cinnamon
A pinch of nutmeg
1 cup sugar
1 tbs butter
Peel and thinly slice the apples into a larger bowl. Add cinnamon, nutmeg, and sugar to taste. (Depending on the apples and the baker’s opinion, these measurements can differ.) Mix thoroughly. Set aside while you make the pie crust. Once the filling is poured into the pie, cut up the big into small bits and place evenly spread about on the apple filling. Then cover with top crust and bake.