You have not tasted apple pie until you have tried my Nana’s apple pie without cinnamon!
In fact, the first time I had a slice of apple pie that had cinnamon I was so disappointed. The cinnamon overpowered the apples and it wasn’t nearly as juicy and buttery as my Nan’s.
My favourite thing about making apple pie, or any pie that requires a pastry crust for that matter, is taking the time to make the pastry completely by hand.
Using a food processor is always an option, but there is just something about using your hands to create the dough that gives me a sense of accomplishment.
This pastry dough recipe always turns out perfect and makes enough pastry for 2 double crust pies or 4 single crust pies. It is easy to whip up a batch and freeze to use another time. Makes pie making on a whim very easy without resorting to a store bought crust.
What kind of apples are best for apple pie?
When Making an apple pie I try to use a variety of different applies. It not only makes for a nice flavor, it also uses up some random apples. For this one I used a combination of Empire, MacIntosh and Royal Gala apples. I used about 6 in total.
Granny Smith are another great variety to add into the mix.
After washing and peeling the apples I use my handy-dandy apple slicer to quickly core and slice the apple all at once. It pops in the dishwasher for easy clean up. The blades are sharp so
Fill the bottom pie shell with the apples scraping all of the sugar and juices into the pie shell with them!
Apple pie is amazing with ice cream, of course, but try it with old cheddar cheese. You won’t be disappointed!
Tune in tomorrow for….Halloween Shortbread.
Nana’s Fresh Apple Pie
- PIE PASTRY
- 500 grams pastry flour
- 2 tsp baking powder
- 300 grams shortening, chilled
- 60 grams sugar
- 1 tsp salt
- 150 millilitres very cold water
- FOR FILLING
- 6 to 7 apples of your choice, peeled and cut into wedges
- 100 grams sugar
- 1 1/2 tsp cornstarch
- 1/4 to 1/2 tsp cinnamon (optional)
- juice of 1/2 lemon
- milk for brushing top of pie
- regular or course sugar
- FOR PASTRY
- Sift flour and cornstarch together in a large mixing bowl
- Cut shortening into small pieces and rub into flour until mixture resembles course pea-sized crumbs
- Add the sugar and salt into cold water and stir until dissolved
- Add the water all at once to the flour/shortening mixture and stir just until dough comes together. Do not over mix.
- Cover and let rest for 10 to 15 minutes
- Divide dough into 4 equal pieces and using 2 of those pieces roll dough into 2 circles, one for lining pie plate and one for top crust
- FOR FILLING
- Add peeled, cored and sliced apples into a bowl with the sugar, cornstarch, cinnamon if you are using, and lemon juice and stir until apples are well coated
- Add the apples to the prepared pie crust being sure to scrape all the juices out of the bowl
- Lightly brush edges with milk
- Cover the apples with the second prepared pastry and seal edges by pressing down along entire edge with a for, or crimping with your preferred method.
- brush entire pie with milk and sprinkle with sugar
- make a few cuts in the top crust to allow steam to vent
- bake at 400 degrees for approximately 30 minutes. If edges brown faster then the centre, you can cover the edges with foil