When leaves change color each Fall, I’m instantly transported back in time. Making the world’s best oatmeal cookies with my mom as a little girl was so much fun, and she always let me lick the bowl! To this day the smell of cinnamon and vanilla make me miss her. This year, I wanted to start a new tradition with my three year old son–a made from scratch apple pie to welcome the season. As you can see he was an enthusastic helper, and generous enough to personally taste test each apple to ensure quality control!
The pie was beautiful, and delicious! Here’s our recipe:
- 2 sticks plus 1 tablespoon cold unsalted butter, cubed
- 2 3/4 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup ice water
- 6 large apples—peeled, cored and cut into 1-inch chunks or thinly sliced (we used half Granny Smith, half Honeycrisp)
- 2 tablespoons fresh lemon juice
- 1 cup sugar
- 1/4 teaspoon cinnamon
- In a food processor, pulse 2 1/2 cups of the flour and the salt. Add 2 sticks of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Divide the dough in half. Flatten into disks, wrap in plastic and refrigerate until firm.
- Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour and the cinnamon.
- On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Spoon in the apples and top with the remaining 1 tablespoon of cubed butter. Roll out the second disk of dough to a 12-inch round and center it over the filling. Press the edges of dough together and trim the overhang to a scant 1 inch, fold the overlay under itself and crimp. Cut a few slits in the top crust for steam to escape.
- Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 2 hours before serving.
Taigan’s Best Pie Season Accesories:
By Melanie Wagner
Melanie Wagner is Taigan’s resident Certified Sommelier. The only thing she loves more than white Burgundy is shopping on the Taigan site! Here, she celebrates wine and food, and encourages us to drink it all in.