Sunday, November 25, 2012

Gary's Apple Pie

My dad has been making apple pies for years, and has picked up a few tricks along the way.  This year, on the Wednesday before Thanksgiving, he shared some of his secrets and shortcuts and together we made this beautiful and delicious pie.  



For the Crust:
2 cups all purpose flour
1/2 cup vegetable oil
1/4 cup milk

Pie Filling:

10-12 apples, peeled, cored and sliced
1/3 stick butter, cut into 10-15 chunks
4 tbsp cinnamon
1/2 cup brown sugar
1/4 cup honey

Wash for crust:
2 tbsp milk
 white sugar and cinnamon

This is by far the easiest pie crust I have ever made.  It did not need to be pre-baked and came out light and flaky, not soggy.  For the pie crust, measure out two cups of flour by using a fork to lift the flour from the bag to a large measuring cup.  Once you have two cups, dump into a mixing bowl.  Add oil and milk and combine with the fork.  Once dough has come together, knead with your hands 10-12 times and then separate into two balls.  Place one ball on a piece of wax paper and cover with another piece of wax paper.  Flatten dough with rolling pin or hands.  Then roll out dough under wax paper until you have a circle about 1-2 inches in diameter larger than your pie dish. (Using a glass pie dish is best so that you can see if the bottom of your pie has become golden brown).



Peel away top sheet of wax paper.  Lift crust with bottom sheet of wax paper and place crust side down in dish.  Peel wax paper off and press crust into dish. Prick crust all over with a fork.  Next, roll out other ball of dough the same size between two pieces of wax paper (you can use the same two pieces) and set aside.





In a large bowl, combine apple slices, cinnamon, brown sugar, honey and butter and mix well.  Pour into pie crust, with apples heaped up in the middle.  Peel the top piece of wax paper over prepared crust, and lay crust over filling, peel off bottom piece of wax paper. Pinch top pie crust with bottom crust to create a seal.  Cut five-six slits in top crust to vent pie.  Brush pie with milk, then sprinkle with light dusting of cinnamon and white sugar.



Place pie dish on baking sheet and place in 425 degree oven.  Bake for 20 minutes at 425, then turn temperature down to 375 degrees and bake for 30 more minutes.  Check pie for doneness by lifting pie dish and examining bottom of pie for golden tone of crust, or make sure filling is the consistency of thick maple syrup.  If pie is not done, bake for another 10-20 minutes, checking every five minutes.  Enjoy!



1 comment:

  1. I witnessed father and daughter creating this masterpiece!!!!

    ReplyDelete