Apple pie and great pie pastry

For many of us here in Canada this has been one of the best Thanksgivings in terms of beautiful, warm weather. It was amazing, so I hope everyone got out to enjoy it and spent some quality time with quality people!

For me, ThanksG really isn’t complete without apple pie. I don’t think I’ve ever gone a year without it. Yes, it is pretty simple to make but I’ve heard a lot of talk about how people are apprehensive about making their own pastry dough for the crust. Making your own pastry will make a huge difference in terms of taste – it’s flakier and fresher. I found a terrific recipe for pie pastry on this site and was very happy with the outcome! It’s such a simple recipe and the dough was easy to work and re-work to get the outcome I was looking for. To make the shapes I just used cookie cutters, brushing a bit of cream on the backs to make sure they’d stick to each other.

Here’s what you’ll need for the pastry:
2 cups all-purpose flour
1 tsp sugar
1 tsp salt
¾ cup butter, cold + cubed
1/4 cup milk
1 egg yolk

Here’s how to make the pastry:
In a bowl, mix the dry ingredients together.
Cut the softened butter into chunks and with your hands, or with the help of a mixer, work the butter into the dry ingredients.
Add the milk and egg yolk, working the mixture together. It will be a bit wet feeling, but should hold together in a ball.
Wrap the pastry ball in plastic wrap and place it in the fridge for 1 hour.
Remove from fridge and roll away.

For the filling:
Core and peel 6-10 apples, based on the depth of the pie dish and the size of the apples (I prefer Courtland apples for pie).
Cut the apples into small chunks and place in a bowl.
Make a mixture of cinnamon-sugar using ~1/4 cup of sugar and 1 tsp of cinnamon. These amounts are flexible and you may need more or less of it depending on the number of apples you have. See the featured image at the top of the post, on the main page, to get a sense of what the seasoned apples should look like. Pour the mixture over the apples and stir.
Add the filling to the pastry-lined pie dish. Place a layer of rolled out pastry on top, crimping the edges with a fork.
Brush the top of the pastry with cream and sprinkle a bit of sugar on top. This will make the crust a nice golden brown and add a bit of extra sweetness.

Bake at 350F for ~40 minutes.

I would recommend placing the pie on a cookie sheet lined with foil or parchment. Sometimes the filling will ooze out and it can be a pain to clean up.

Let the pie cool for a while to allow time for the juices to settle.

Lastly, ENJOY! Apple pie is a classic and oh so delicious.

So you have a bit of extra pie pastry left over, eh? Why not make some cinnamon snakes!? Simply roll out the remaining pastry. Line it with a thin layer of butter. Pour some of the cinnamon-sugar mixture on top. Cut into strips. Roll it up. Bake for ~15 minutes until golden brown.

** Photo credit for these two photos go again to Kevin James. 


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8 responses to “Apple pie and great pie pastry”

  1. sixtypercentbaking says :

    Just an update – If you add a chunk of cinnamon-sugar-covered-apple to the middle of the rolled up dough… Perfection. Mmmm.

  2. canuckgoingdutch says :

    Woo! This is an awesome and easy-to-make recipe. I made a plum/peach/cherry pie today and used this crust. Turned out great 🙂 I brushed the top of mine with an egg white (conveniently left over from the yoke used in the ingredients) for a nice glossy look. Thanks for sharing the recipe – it was my very first self-made pie crust!
    [I usually just buy the frozen pre-made one at the grocery store, pop it out of the aluminum tin and stick it in a glass pie plate so it looks home-made. But don’t tell anyone that.] 😛
    PS: hope you’re enjoying life in Halifax!

  3. Veronika says :

    Thank you for posting it – that looks gorgeous, and the pastry recipe sounds totally doable – none of that scary harping about how it must be done “just so or it’s ruined”! I will definitely try it! And yes, looks absolutely gorgeous!

    You don’t prebake the pastry on the bottom before adding the apples? It’d certainly simplify the whole prep if you do not, but just making sure!

    • sixtypercentbaking says :

      Thanks! I do hope you try the recipe. I can’t emphasize enough how simple the pastry was to make.

      I don’t typically pre-bake the pastry on the bottom, no. I’m sure you could, but I don’t really find it makes that big of a difference. I would pre-bake it if I was making something like a lemon meringue, where the filling is added after the pastry is baked and then it doesn’t get baked again.

  4. Rebecca says :

    Your pie looks so beautiful! It reminds me of the ones at boko bakery with their pretty designs on top. Wish I could’ve tried a piece!

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