Apple Pie

I don't make that many pies but one I do make is the apple pie. I have been making this pie for many years and am often asked to bring this to family functions (in this case it was a Thanksgiving Pie!). I think the important part of apple pies is of course, the type of apple that you chose to use. I am a big fan of using a 50/50 mix of Granny Smith Apples and a sweeter but firm apple like Pink Lady, Gala or Honey Crisp Apples. I like to cut my apples into 1/4" thick slices so the pie doesn't turn to apple sauce when baking. Now I usually make my own crusts and have provided the recipe for them, however you can buy a pre-made one which will work just fine. I suggest using the Pillsbury Rolled up Crusts found with the other Pillsbury Products in your grocery store.



Apple Pie: Serves 8-10

2 Crusts
2C Flour
1C Crisco
1/3tsp Salt
3TB+1tsp Cold Water
2/3tsp White Distilled Vinegar
2/3 Egg - Beaten (beat 1 egg and pour a little bit out)
3-4 Granny Smith Apples - Sliced
3-4 Pink Lady Apples - Sliced
1/4C Flour
3/4C Sugar
1/2tsp Cinnamon
1/2tsp Nutmeg

In a mixing bowl mix the flour and crisco together with a fork until all of the flour has incorporated into the crisco, add the remaining crust ingredients and stir together to incorporate. Separate into 2 equal pieces of dough and place between pieces of wax paper forming a disc by lightly pushing down on it. Place in the freezer for at least 20 minutes to firm up. Once firm remove one crust and on a floured surface roll out and place in a pie plate and place back in the refrigerator while you prepare the apples.

Peel and core the apples and slice into 1/4" thick slices approximately 1-2" long. Place in a large mixing bowl and toss to evenly mix the Granny Smiths with the Pink Lady apples. Add the flour, sugar, cinnamon and nutmeg and toss until all of the apples are evenly coated in the spices. Remove the pie plate from the refrigerator and pile the apples into the crust. It is perfectly okay if the apples are way above the level of the pie, they will shrink down as they bake.

Now take another pie crust out of the refrigerator and roll it out. Now you can either place the whole crust on top of the pie and cut 4-5 slits in it or you can take a small cookie cutter and cut small shapes out of the crust and place all over the pie. I like to do this with a small star cookie cutter but you can also use snow flakes, leaves, circles, etc.

Place the pie in a 425° for 20-30 minutes uncovered (check after 20 minutes, if the crust is browned cover, if not let it cook the additional 10 minutes) then cover with a piece of tin foil and bake an additional 30-40 minutes (1 hour bake time total). Remove from the oven and let it sit for at least 15-20 minutes before slicing.

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WW: 10 Points Plus / serving @ 10 servings
12 Points Plus / serving @ 8 servings