Ok guys, keeping with the theme of birthday treats (’cause its birthday month, not birthday-day right?!) here is possibly one of my top favourite desserts of all time. Apple pie. One of the things I look forward to every fall season is going apple picking just so I can come home with way too many apples and have no choice but to make more apple pie!
Or even better, have my sister make it for me! Her pie is always sky high and delicious!
This is a great make ahead dessert and is a crowd pleaser, so is great for the holidays.
I like to make my crust from scratch because honestly I just don’t like store bought crust, and it is actually pretty easy to do. The secret is to make sure to keep all the ingredients cold as you make the crust so it gets maximum crusty goodness. Plus I add a secret ingredient to the crust that my sister taught me – grated cheese! It makes all the difference and really goes so well with the apples in the filling. (If you have not tried apples and cheddar cheese as a snack then what are you doing in life?! Seriously, it is one of the best flavour combos).
To top it off, I like to use cookie cutters to cut shapes into the top crust to make it look all fancy. I love the way it looks, and the extra edges of all the shapes give it an extra crunchy crust.
I posted a play by play video if you want to see my technique and all my tips on Facebook and IGTV:
I like to serve my pie warm with cold glass of milk or a scoop of vanilla ice cream… Ok, I have to stop talking about it now. I’m just craving more pie!!!
Have a great rest of your week everyone and Happy Holidays! 🙂
For Pie Crust
- 1 cup unsalted butter (make sure it is chilled and cut into small pieces)
- 2 cup plain white flour (you can use a mix of half whole wheat and half white flour if you like)
- 1 tsp salt
- 1 tbsp sugar
- 1/2 cup shredded aged cheddar
- 1/4 cup ice water
- 6 apples
- 2 tbsp flour
- 2 tsp cinnamon
- 1/2 lemon, juiced
- 1 egg, beaten (for egg wash)
For the Crust
- Using a food processor, blend the flour, butter, salt, sugar and shredded cheese using the pulse function. The mixture will look like coarse breadcrumbs. (This can be done by hand, just make sure to use your fingertips to keep the mixture cool, your palms will melt the butter and you want to keep everything as cold as possible for a crispy crust).
- Start adding the ice water a tablespoon at a time and pulse until the mixture starts to come together. Make sure not to over mix.
- Separate the dough into two portions and cover with plastic wrap. Refrigerate for at least 30 minutes, while you make the filling.*
Apple Pie Filling
- Peel and chop the apples and mix with the rest of the filling ingredients in a large bowl. If you feel the apples are too tart, you can add a couple of tablespoons of sugar to sweeten the filling.
Assemble the Pie
- Preheat oven to 375*F
- When the crust is chilled, lightly flour a clean surface and roll out half the crust to just larger than your pie pan. I used a 9-inch glass pie dish. Spread the crust onto the bottom of the pan. I like to use my fingers to shape the edges by pinching between two fingers to make it look pretty.
- Pour the pie filling into the crust.
- Roll out the other half of the dough and use a cookie cutter to cut different sized shapes and place them on top of the pie. Don’t worry if they overlap a bit, it will cook up just fine.
- Beat 1 egg and use a pastry brush to brush the egg wash on top of the pie. This will help it get nice and golden brown.
- Bake for 45 minutes. Or until the apples are softened and filling is bubbling.
- Allow the pie to cool for at least 10 minutes before cutting into it. Serve warm, preferable with some vanilla ice cream!