As long as the ranch has been growing apples, we have been making apple pies. We have used dozens of different recipes for apple pie over the years, always searching for the perfect version of this comforting classic. Who knows if we’ll ever find it but here is the recipe that we think comes pretty close.
Ingredients
Crust:
- 2 cups plus 4 Tbsp all purpose flour
- 1 tsp salt
- 2 tsp sugar
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2 in. cubes
- 6 Tbsp ice water plus more as needed
Filling:
- 6 medium apples
- 1 Tbsp lemon juice
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
- pinch of salt
- 1Tbsp butter cut into small pieces
Directions
Crust:
- Combine flour, salt and sugar in food processor.
- Add butter and process until butter is incorporated (about 10 seconds).
- pour mixture into bowl and add ice water. mix until dough forms a ball (add more water a tsp at a time as needed)
- Cut dough in half and form two balls of dough.
- Wrap in plastic and freeze for ten minutes before rolling out
- Roll out one piece of the pie crust dough to 1/8th inch thickness
- Line a 9 in. pie pan with the crust
Filling:
- Peel, core, and cut apples into thick slices
- Toss apples with lemon juice, sugar, cinnamon, and salt
- Arrange apples in pie tin, leaving as little space between slices as possible
- Scatter butter on top of apples
Finish crust and bake:
- Preheat oven to 375 F
- Roll out remaining dough to 1/8th inch thick
- Lay top crust over pie and roll edges together and pinch to seal
- cut a few slits in the top of the dough to all allow steam to escape
- Refrigerate pie for 15 minute
- Bake for 10 minutes
- Reduce heat to 350 F and continue baking for 50 minutes, until crust is golden brown and apple are soft.