Blue Ribbon Apple Pie
We start with our homemade all-butter pie crust, fill it with sweetened granny smith apples and cinnamon, and bake it to perfection! Serve warm, topped with a scoop of vanilla ice cream, Enjoy!
Servings: 8
Ingredients
PIE CRUST:
- 2 1/2 c. all-purpose flour
- 1 T. granulated sugar
- 1 tsp. salt
- 1 c. frozen unsalted butter
- 1/2 c. ice cold water
PIE FILLING:
- 6-7 Granny Smith apples peeled, cored, and sliced
- 1/4 c. all-purpose flour
- 1 tsp. vanilla extract
- 1 c. granulated sugar
- 1 tsp. cinnamon
- 3 T. butter cubed
- 1 T. granulated sugar
Instructions
- ALL-BUTTER PIE CRUST: In a large bowl, whisk together the flour, sugar, and salt; set aside.
- Using the large holes of a box grater, quickly grate the frozen butter. Add the butter to the flour mixture. Using a pastry blender, quickly cut the butter into the flour mixture until it resembles small peas.
- Using a wood spoon, stir a 1/2 cup of ice water into the butter/flour mixture until incorporated. Press the dough between your fingers, if it sticks together, it’s ready. Add more water, if necessary, a tablespoon at a time, up to 3 tablespoons if needed.
- Divide the dough in half, flatten each half into a disc, then wrap each disc in plastic wrap. Refrigerate for at least 1-2 hours before using.
- Preheat the oven to 375 degrees.
- PIE FILLING: In a large mixing bowl, combine all ingredients except the cubed butter and 1 tablespoon sugar; set aside.
- On a well-floured surface, roll out one dough disk to fit the bottom and up the sides of a 9-inch pie plate. Fold dough in half and then into a quarter to make it easier to transfer the dough to the pie plate. Unfold and arrange to fit the plate. Take a fork and pierce holes in the bottom and sides to prevent bubbling. Fill with apple pie filling and dot with 3 tablespoons butter.
- Roll out the second disk to cover the top. Cut away any excess dough, seal and flute the edges. Cut slits on top to allow the steam to escape. Sprinkle the top with 1 tablespoon of sugar.
- Cover the pie with foil and bake for 30 minutes. Remove foil and bake an additional 25 minutes or until golden brown. Do not overcook. Turn the oven to broil to brown the top if needed.
- Allow the pie to completely cool over a wire rack. Serve warm or cold. Cover and refrigerate any leftovers.
Notes
The top crust can also be cut into strips to make a lattice top if desired.
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