From the Kitchen of The Pearl of Seneca Lake B & B

Dundee, New York
www.thepearlofsenecalake.com

 

World's Greatest Apple Pie

 

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This is an absolute favorite.  The secret to this apple pie is to use a variety of apples, although the same apples work well.

 

 

Pie Crust

 

For the pastry, I put the dry ingredients into the food processor and gradually add the ice water.  I chill the water with ice for a few minutes and then discard the ice cubes. The dryness of the flour determines how much water to use.   Running the processor, the right consistency is achieved when a ball is formed. Then stop the processor.  I use King Arthur all purpose flour.

 

If you do not have a food processor, cut the butter into the flour mixture with a fork or a pastry cutter.  It will still work fine.

 

Blend:

2 cups flour

1 tsp salt

Cut in:

            2/3 cup butter or shortening (10 tbsp)

 

Gradually add:

            1/3 + cup ice water (very important that the water is cold)

 

Chill the dough for about 1 hour.

 

 

Apple Pie Filling

 

6-8 apples, peeled, cored and sliced thin

            ¾ -1 cup sugar

            2 tbsp flour

            ½ - 1 tsp cinnamon

            Dash salt

            Dash nutmeg

 

After the dough has been chilled, flour the counter and divide the dough into two pieces. Roll the bottom out with a rolling pin to be a little larger than the pie pan and place in pie pan to form the bottom crust. Add the filling and then wet the rim of the bottom crust (to seal the top with the bottom).  Repeat the roll out and place the top crust over the filling.  You can crimp the two crusts together with a fork and poke a hole into the top crust to let steam escape.  Brush the top crust with milk and then sprinkle with sugar.

 

Bake at 400 deg for 55-60 min.