I looove to bake and one of my all time favorite desserts to create is a good old fashioned apple pie. I feel this is a dessert fit for any season and there various way to fix it up.
I prefer to use red apples and sometimes like to mix in some Granny Smiths just to give it a sweet/tart taste.
What you’ll need:
Crust: Makes 2
2.5 cups Flour
1 tsp salt (I use Himalayan (always!))
1 tsp cinnamon (optional)
1 cup shortening or butter
6 or so tbl. water
5-6 medium-large apples of your choice
apple juice concentrate (in frozen section)
IF you want it just a smidge sweeter? Pure maple syrup-about 1/8
First set your oven to 375 degrees
Begin to peel and dice your apples into little chunks (if you prefer thick slices go for it)
Add the concentrate to a cooking pot, followed by the syrup if you’re wanting the extra sweetness. Bring this concentrate to a boil and then let it cook down a bit so it creates a syrup consistency.
Add all your apples, optional-(including just a pink of salt and dash of cinnamon) . Stir around so all the apples have the liquid working through them while they cook down on low. I prefer my apples to be not too soft but cooked.
While your apples are cooking begin the crust:
Add your flour, pinch of salt, dash of cinnamon. Begin to cut the butter or shortening into the flour. YOU CAN ALSO USE THE FOOD PROCESSOR AND SLOWLY PULSE THE INGREDIENTS TOGETHER. Use the water to bind the ingredients. Careful not to fold together too much-flour can begin to get tough to work. This is enough to make TWO.
Sprinkle some flour on the counter and roller and then begin to slowly roll the crust out. When you have it in the pie glass, pinch sides around pie plate and set into oven for a short time.
By now your apples should be cooked…take out your pie, fill the dish with the apples and cover with crust, poking in a few places with fork and then set back into the oven and let cook for about 30-45 minutes. You want your crusts to be light brown. …and ready to top with whipped cream of course ;