I don´t think there is anything that screams fall like apple pie. I have been fiddling around with various recipes for about six years now and I think I have finally found my favorite one. I love how it fills the house with the scent of fall spices and apples. Total comfort food.
Pie Crust (makes top and bottom crusts)
adapted very slightly from Mom´s Pie Crust
1 cup Butter
3 cups Flour
3 heaped Tbs sugar
1/3 cup water
1 Tsp salt, if using unsalted butter
1. Combine flour and sugar (and salt, if using unsalted butter) in a mixer.
2. Cut butter into smallish pieces and add to flour mixture.
3. Mix until it resembles cornmeal.
4. Pour in cold water slowly and stop mixing when dough starts to clump.
5. Divide in two and chill for 30 minutes in fridge. I like to divide the dough between two zip lock bags and (before zip locking the bags) roll out the dough.
Apple Pie Filling (my own recipe)
5 Granny Smith apples, peeled, cored, and chopped into thin slices
1/3 cup butter, chopped into small pieces
2 tbs white sugar
1 tbs brown sugar
1 1/2 tbs cinnamon
1 tsp ginger
1 tsp pumpkin pie spice
1. Preheat oven to 350 degrees (176 degrees celcius). In a medium bowl, combine the apple slices and the 3 spices.
2. Add 1/3 of the apple slices onto unbaked pie crust that has been placed in a pie pan.
3. Sprinkle 1/3 of the pieces of butter over the apple layer and 1 tbs of white sugar.
4. Add half of the remaining apple slices, sprinkle with half of the remaining butter pieces and the 1 tbs brown sugar.
5. Add the rest of the apple slices, sprinkle with the rest of the butter pieces, and remaining tbs of white sugar. The result should be three layers of apples, butter and sugar.
6. Place the top crust over the pie and gently trim and fold edges so that they are nice and neat. Cut four 1 1/2 inch slits in the center of the pie crust.
7. Bake for about 45 minutes, until crust is golden brown.
Baker´s Note: I recommend serving with whipped cream or Greek yogurt, mixed with sugar and the scrapings of a vanilla bean.