My mom has told me now a number of times that maybe I am even a better baker than a cook. I don’t know about that. Baking desserts is such an exact science. I love the freestyle of cooking and the freedom to put together any ingredients. Maybe my mom is trying to tell me I do pretty good following the directions. I do like the feeling one gets when the dough comes out just right. Dough can be so temperamental. It is such a feeling of accomplishment when you pull the dough or pastry out of the oven and it has the perfect texture. The crust on this Homemade Apple Pie was turned out perfect. It was flaky and had the right amount of browning. SCORE!
I think the pie crust defines a good pie and is the consistent part of the dessert. I nailed it! The flavor, however, can be varied based on whatever filling one chooses to put in. Is there anything more American that Apple Pie? I don’t think so. So I went super traditional with this pie and used apples. But is the phrase American as Apple Pie really a phrase and really American? Based on this link from Priceonomics.com, the prhase has nothing to do with apple pie. Oh well. What I did learn though is that the first known recipe for an apple pie was written in 1381. That is a long lineage. Either I am the next in line to keep this baking thing going on or I have a lot of practicing to do to keep up with the history of all the previous bakers who have come before me.
Wow that was deep. How about we get back to making of the apple pie. While I called this an apple pie, I actually mixed in some rhubarb. Rhubarb gets so sweet when it is cooked. It added both a sweetness and a tartness to this pie. You can see the cinnamon mixed in the apples. Cinnamon goes so well with apples. Bottom line, is top the pie with vanilla ice cream and everyone will go home happy. This is the classic American dessert.
Apple pie ingredients.
The apples cut, in the pan cooking, and then, after finished cooking.
The pie crust rolled out, and then, placed in the baking dish.
The apples added, and then, coming out of the oven.
The Homemade Apple Pie plated.
- 2 1/2 cups all-purpose flour
- 4 teaspoons sugar
- 1/4 teaspoon fine salt
- 14 tablespoons cold butter, diced
- 1 large egg, lightly beaten with 2 tablespoons cold water
- 2 tablespoons freshly squeezed lemon juice
- 3 pounds baking apples like Golden Delicious, Cortland, or Mutsu
- 2/3 cup sugar, plus more for sprinkling on the pie
- 1/4 cup unsalted butter
- 1/4 teaspoon ground cinnamon
- 1 large egg, lightly beaten
- 5 apples (3 fuji and 2 red delicious but choose what you like)
- 1 rhubarb stalk
- 1 lemon
- Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt.
- Using your fingers, work the butter into the dry ingredients.
- Add the egg and stir the dough together with a fork or by hand in the bowl.
- Make the dough in a food processor.
- With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined.
- Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times.
- Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine.
- Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Dice the rhubarb and place on a baking sheet and sprinkle with a little sugar.
- Bake at 325 degrees for 30 - 40 minutes. Let cool. Set aside.
- Make the filling. Put the lemon juice in a medium bowl.
- Peel, halve, and core the apples.
- Cut each half into 4 wedges. Toss the apple with the lemon juice.
- Add the sugar and toss to combine evenly.
- In a large skillet, melt the butter over medium-high heat.
- Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
- Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander over a medium bowl to catch all the juice.
- Shake the colander to get as much liquid as possible.
- Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
- In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.
- Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide.
- Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
- Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
- Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan.
- Put the apple and rhubarb filling in the pan and mound it slightly in the center.
- Brush the top edges of the dough with the egg.
- Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal.
- Brush the surface of the dough with egg and then sprinkle with sugar.
- Pierce the top of the dough in several places to allow steam to escape while baking.
- Refrigerate for at least 15 minutes.
- Bake the pie on a baking sheet until the crust is golden, about 50 minutes.
- Cool on a rack before serving.
- Cut a big piece of pie and grab a couple scoops of vanilla ice cream.
- Serve and enjoy!