Classic Apple Pie

Countdown to Thanksgiving has officially begun!

In the past couple of years, I’ve been experimenting with all different kind of pies, from pecan, caramel apple pie, pear, and berry pies. But nothing comes close to a classic good Ol’ American apple pie.

While making these pies, I always had a difficult time finding the perfect pie dough recipe. I have tried many different methods and couldn't seem to have an easy time with any, until this one! This is my absolute favorite! I've made it many times, and each time it rolled out and baked beautifully.

When it comes to the filling, you can mix different kinds of apples or use your favorite. I, for the most part, only use granny smith apples because I enjoy their tartness and how it helps balance the sweetness of the brown sugar, spices and the sweet pie dough. Honeycrisp and granny smith are also a delicious combination.

For the top dough, if lattice seems too scary to make, you could leave it plain, cuttings vents on top and add a few decorative dough shapes.

Happy Pie making!

pre-bake apple pie 2
pre-bake apple pie
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Ingredients 

Double Pie Crust

  • 2 1/2 cups  all-purpose flour

  • 1 tablespoon light brown sugar

  • 1  teaspoon fine-grain sea salt

  • 2 sticks cold unsalted butter

  • ½  cup very cold water, divided

Filling

  • 6 large granny smith apples, peeled, cored and cut into 1-inch chunks or thinly sliced

  • 3 tablespoons of flour

  • Juice ½  lemon

  • ½  cup light brown sugar

  • 1 teaspoon of ground cinnamon

  • ½ tsp. salt

  • 1 large egg beaten ( egg wash)

  • 1 ½ tbsp of turbano, or any type of course  sugar for topping

Recipe

  1. In a large bowl, whisk the dry ingredients. Using a box grater, grate the cold butter, or cut the cold butter into dice sized pieces. Use your hands to break up the butter into the flour mixture until it resembles the size of peas. Drizzle the ice cold water, a tablespoon at a time and mix suing your hands. Add as much water until the dough comes together. Note: do not pour in the entire water, as you may or may not need to use it all.

  2. Flour your surface area and turn out your dough. Knead your dough for few more times until it all comes to together. Divide your dough in half, flatten into disks, wrap with plastic wrap and refrigerate until firm, at least an hour.

Filling

  1. Heat oven to 375 degrees F.

  2. Core, peel (optional), and slice your apples. In a large bowl, combine apples, and lemon juice and toss. Additionally, add your sugar, cinnamon and flour and toss to fully coat your apples.

Assemble

  1. Remove the dough from the refrigerator, allow the chilled dough to come to room temperature for 5 minutes.

  2. Liberally flour your work surface, roll out your dough, being sure to rotate it every so often to avoid sticking. Roll into a 13-inch round. Carefully transfer it to your pie pan, gently pressing to fit the tin, leaving an overhang.

  3. For the second pie dough, roll out the dough the same way as the first. Cut about seven 1-1 ½ inch-wide strips from your rolled out dough using a pizza cutter or sharp knife.

  4. Spoon the filling into the tin over the dough, spreading to make an even layer.

  5. Lay half of the strips over the pie, evenly spaced, across the pie vertically. Once all the pieces are placed, rotate the pie 90 degrees so that the strips are running horizontally.

  6. Now repeat the same process as you would for a traditional lattice. Trim the excess dough, leaving 1 -inch overhang. Tuck your latice and pie dough under and crimp as you desire.

  7. Beat the egg and brush the pie with the egg wash. Sprinkle the raw sugar over the top.

  8. Bake about 50 minutes, until the crust is golden.

NOTES: Pie will keep well for 3-4 days at room temperature. For apples, use ones that will hold their shape will baking: Granny Smith, Golden Delicious, Jonagold, Honeycrisp, Braeburn.

Pear Apple Ginger Pie

Happy Friday!

The weekend is finally here & I couldn’t be happier!

This month has just been flying by, and thank goodness because that means we are one day to closer to my ultimate favorite holiday - Thanksgiving!

From the food to quality family time, there is nothing about this holiday that I don’t like.

I am usually in charge of desserts, and with every year I try to come up with a new, creative and even more delicious dessert than the previous year!

This year I’m already brainstorming on new pie ideas, and decided to try a pear pie instead of the traditional apple pie.

Pears are naturally sweet so with the addition of the crystallized ginger and apples, gives a nice balance to the pie. I use the Granny Smith apples to add some acidity to help cut the sweetness and it also helps the filling hold up with all excess juices. If apples are unavailable , use 8 firm pears. The ginger adds an exciting new flavor combination to the pie and to your thanksgiving dessert table!
No one will be expecting how well they all work together, and it will definitely become a new favorite!

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Ingredients 

Double Pie Crust

  • 2 1/2 cups  all-purpose flour

  • 1 tablespoon light brown sugar

  • 1  teaspoon fine-grain sea salt

  • 2 sticks cold unsalted butter

  • ½  cup very cold water, divided

Filling

  • 7 large pears (Bosc) , peeled, cored, and sliced

  • 1 large granny smith apple, peeled, cored, slice

  • ¼ cup cornstarch

  • Juice from ½ lemon

  • ½ cup crystalized ginger, finely chopped

  • ½ cup  light brown sugar

  • 1 tsp.  cinnamon

  • ½ tsp.  ground ginger

  • 1 tsp. salt

  • 1 large egg, beaten ( egg wash)

  • 1 ½ tbsp raw sugar, such demerara sugar

Recipe

  1. Pie Crust

    1. In a large bowl, whisk the dry ingredients. Using a box grater, grate the cold butter, or cut the cold butter into dice sized pieces. (TIP : if butter seems to have melt when finished grating, put the grated butter in the fridge for a few minutes for it to harden again) Working quickly, use your hands to break up the butter into the flour mixture until it resembles the size of peas. Drizzle the ice cold water, a tablespoon at a time and mix using your hands. Add as much water until the dough comes together. Note: do not pour in the entire water, as you may or may not need to use it all.

    2. Flour your surface area and turn out your dough. Knead your dough for few more times until it all comes to together. Divide your dough in half, flatten into disks, wrap with plastic wrap and refrigerate until firm, at least an hour.


    Pie Filling

    1. In a large bowl, toss the sliced pears and apples in the sugar, cornstarch, lemon, crystalized ginger, salt, ground cinnamon, and ginger together. Set aside.

    2. Preheat oven to 350 degrees F.

    3. On a lightly floured surface, roll out your dough, being sure to rotate it every so often to avoid sticking. Roll into a 13-inch round. Carefully transfer it to your pie pan, gently pressing to fit the tin, leaving about a 1-inch overhang.

    4. For the second pie dough, roll out the dough the same way as the first. Cut about six 2 inch-wide strips from your rolled out dough using a pizza cutter or sharp knife.

    5. Spoon the filling into the tin over the dough, spreading to make an even layer.

    6. Lay half of the strips over the pie, evenly spaced (about 1/4-inch in between), across the pie vertically. Once all the pieces are placed, rotate the pie 90 degrees so that the strips are running horizontally.

    7. Now repeat the same process as you would for a traditional lattice. Tuck your latice and pie dough and crimp as you desire.

    8. Beat the egg and brush the pie with the egg wash. Sprinkle the raw sugar over the top.

    9. Bake for 1 hour & 15 -30 mins. Or until the crust is golden brown, and the filling begins to bubble through vents. Allow to cool, serve warm or at room temperature

    NOTES : I added in 2 granny smith apples because I find that the tart flavor of the granny smith helps cut the sugar of the pears. Also, because they are a firm apple and hold up better than using just all pears, and soaks up the excess juice. Use 8 pears if no granny smiths are available. If using other kinds of apples, make sure they are firm apples such as granny smith or gala apples.





Apple Galette

 

Happy Fall!

Nothing screams Fall more than the smell of a nice apple dessert coming out of the oven! This apple galette is one of my go to recipe because of how delicious and effortless it is to make.

It's one of the simplest desserts to make, thanks to store bought puff pastry! During the holidays, we are all scrambling to make so many dishes that this recipe is a great substitute for when an apple pie is just too much to make!

From the golden pastry crust, to the warm spiced apples in the center, you won’t even think twice about the missing apple pie!

This galette is perfect to make when apples are in season ,but is also great when made with pears, and even stone fruit!

Apple Galette
Apple Galette 2

Ingredients

  • 1 sheet frozen puff pastry, thawed

  • 2 - 3 large apples, peeled and sliced

  • 2 Tbsp. all-purpose flour

  • 1/4 cup packed light or dark brown sugar

  • 1 tsp. ground cinnamon

  • ¼ tsp. ground nutmeg

  • 2 tsp. fresh lemon juice

  • 1 egg, lightly beaten

  • 2 tbsp. muscovado sugar

Recipe

  1. Preheat the oven to 425 degrees F.

  2. On a lightly floured work surface, roll out the puff pastry into a 12-inch circle. Transfer to a parchment paper lined sheet pan.

  3. In a medium sized bowl, toss the peeled, cored and sliced apples with lemon juice, flour, sugar, and spices. Toss until all the apples are coated.

  4. To assemble, arrange the apple slices evenly in the middle of the dough, leaving a border.

  5. Fold edges of dough over filling, tucking and overlapping as needed.

  6. Beat the egg, and brush the crust with the egg wash, and sprinkle the muscovado sugar over the egg wash.

  7. Bake for 25 minutes, until the crust is golden brown.

  8. Serve with ice cream