December 22, 2018

Old-Fashioned Apple Pie {Martha Stewart Recipe}

Fresh from the oven, a homebaked apple-pie recalls the coziness and warmth of grandma's kitchen. The best time to make an apple pie is from autumn through early winter, when fresh apples are available in abundance

For a true farm-to-table experience, pick your own apples at a local orchard or purchase them at your neighborhood farmers' market. A blend of varieties works best in this recipe (from Marta Stewart) for old-fashioned double-crust apple pie. The results are pure nostalgic perfection. 
To acheive a well-balanced sweet-tart flavor and ideal texture,  combine two or three types of apples such as Granny Smith, Macintosh and Fiji. 


Pâte Brisée (Crust)
2 1/2 cups flour
1 teaspoon sugar
1/4 - 1/2 cup ice water
1 teaspoon salt
1 cup (2 sticks) butter

2 tablespoons flour
12 apples (mix of varieties), cut in 1/2" slices
1/2 cup sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons butter, chopped in small pieces
1 teaspoon of vanilla extract


To prepare the pie crust
1.) In a bowl, combine all ingredients (except the water) 
2.) Use your fingers to blend ingredients together, but do not overwork the dough; it should resemble sand with small pebbles. 3.) Incorporate enough water to make the dough consistency sticky. 4.) Press the dough into two separate balls and refrigerate for at least 1 hour.

To prepare the pie: 
1.) Preheat oven to 375 degrees Fahrenheit.
2.) Chop the apples into slices and add filling ingredients.
3.) Roll out the chilled rounds of dough and place one into pie dish.
4.) Fill the pie with apple filling mixture.
5.) Place the second dough round on top of the pie; crimp at the edges and include steam vents on top.
6.) Bake for about 1 hour until the juices are bubbling. 

Allow to cool for about 10 minutes before serving warm. This pie is wonderful with whipped cream or vanilla ice cream.

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Copyright © 2018, Lisa Alexander. All rights reserved.

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