Soon To Be Your Favorite Way To Eat An Apple-A-Day!

Ever since my best friend taught me how to make her prized apple pie when I was in my 30s, I thought I had the best apple pie on record. Turns out that I have been suffering under 30-plus years of delusion – ha! When I stumbled upon this fantastic recipe from Audrey’s Apron, I had to acknowledge that my pie might have finally met its match.

Apple pie is probably the most beloved of all the fruit pies, when it is done up right. It all starts with choosing the right kind of apples, of course. You want apples that are a little tart, with a sweet finish, and that are firm enough to withstand the rigors of baking without turning into mush. I favor Granny Smith, Fuji, Gala or Honeycrisp. I like to mix them, too.

After you’ve made your apple choice(s), you need to make an outstanding crust to hold it all. This is why most cooks shy away from making pies:  making the perfect, flaky crust can be a tricky thing to master. But it doesn’t really have to be.  Once you understand the role of the crust ingredients, crust will no longer be such a mysterious thing.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Here is how to roll pie dough without it sticking to your rolling pin. Lay down one sheet of plastic wrap, sprinkle with flour and flatten your dough into a disk in the middle. Sprinkle with flour. Cover with another sheet of plastic wrap, refrigerating for 30 minutes before you start rolling. Roll with short strokes out from the middle, flattening the disk, working it into a circle. Remove the top sheet of plastic wrap and invert a pie plate on top of the dough. Slide your hand under the other sheet of plastic wrap, up into the pie plate, and flip it over. Remove the plastic wrap, gently shaping the dough to fit. After filling the bottom crust, roll your top crust out in the same manner. Place your rolling pin under the bottom sheet of plastic wrap and remove the top one. Loosely roll the dough around the pin. Starting at one side of your pie plate, unroll the dough across the top of your pie. Crimp the edges and cut off the excess dough. Cut some steam vents (slits) in the top. Voila – pie, ready to bake!

Recipe and image courtesy of Audrey’s Apron