For Memorial Day I decided to bake an American apple pie. This recipe, like my Mom’s pumpkin pie recipe (October 2013 archives), comes from “the plaid cookbook.” I referred to the 1950s edition of the Better Homes & Gardens cookbook which I adopted when my Grandma passed away. I always make a homemade pie crust, and I adjusted the type of sugar used instead of perfectly following the original recipe.
Homemade Pie Crust
Sift together: 2 cups flour + 1 tsp salt.
Cut in: 2/3 cup shortening.
Add and toss lightly with a fork to mix dough: 6-7 Tbs cold water, adding and mixing 1 Tbs at a time.
Gather dough into a ball and knead a couple times. Divide dough into two portions; form into disks; wrap in plastic wrap; refrigerate to chill until ready to roll.
After making apple filling, roll first portion of dough onto floured board; roll out enough that dough will hang over edge of pie dish. Roll pie dough onto rolling pin and lift gently to transfer rolled dough to pie dish. For apple pie, I prefer to use a deep pie dish. Fill with delicious apple mixture. Roll out second portion of dough; transfer rolled dough to top of pie. Fold extra dough under and pinch to seal two crusts; crimp the edges to make a pretty crust; cut slits in top of pie to allow steam to escape.
5 – 7 Granny smith apples (I bought a 3 lb bag of small apples so used 7.)
3/4 cup turbinado raw cane sugar (or white granulated sugar)
1/4 cup loosely packed brown sugar
2 Tbs unbleached flour
dash kosher salt
1 tsp cinnamon
1/4 tsp nutmeg
1-2 Tbs butter
Pare apples; core; thinly slice.
Mix together: sugars + flour + salt + spices. Add sugar mixture to apple slices; toss to evenly coat apple slices.
Pour apple mixture into bottom pie crust. Dot with butter. Place top pie crust; fold extra dough under and pinch to seal two crusts; crimp the edges to make a pretty crust; cut slits in top of pie to allow steam to escape.
Bake at 400* for 50 minutes. Check pie at 20-25 minutes; when pie crust is golden cover loosely with aluminum foil to prevent over-browning; continue baking. Cool pie on wire rack.
Serve with vanilla bean ice cream from your local creamery. Just say “with ice cream” because this is American apple pie. “A la mode” would be too fancy and, well, French.