Dear Apple Pie,
You are food of the gods. Apple pie is one of America’s top signature desserts and its one of those desserts that we especially love to eat. (It’s my husband’s most favorite pie). I feel that it is somewhat of a fall ritual to prepare an apple pie from scratch because you are at your peak during these fall months. Coincidentally, my mom had given me a giant basket full of apples from her last harvest and I knew that baking an apple pie would be inevitable.
Luckily I have a great resource for the ultimate apple pie recipe. My coworker’s mother used to compete in Betty Crocker bake-offs and submit many of her delicious pies back in her heyday. Lo and behold – this is one of the award-winning recipes from the early 1970s given to me from my wonderful coworker, KB. (Thank you again so much). I know that the family secret recipes are never meant to be shared but this dessert is too good to be true. I absolutely loved the flaky and buttery crust and it is prepared with it’s natural juices combined with cinnamon, vanilla and sugar. This was one of the best apple pies I have ever tried, it’s food of the gods on a plate.
Thank you apple pie, you are absolutely scrumptious and forever adored.
Apple Pie Adapted from KB (coworker)
14 tablespoon Crisco shortening (about 3/4 cup + 2 T) 2 tablespoon butter 1/4 boiling water 1 tablespoon sugar 1 teaspoon salt 2 cups flour (plus 1/4 to 1/2 cup more if needed)
4 cups apples (recommend Granny Smith apples) 1 cup sugar 1 teaspoon salt 1 1/2 tablespoon tapioca pearls 1 tablespoon cinnamon 1 teaspoon vanilla 4 tablespoons butter, cubed into small pieces powdered sugar for dough 1 egg, mixed with 1 teaspoon of water, for egg wash
Prepare the dough: Pulse the Crisco, butter and boiling water until fluffy. Add the sugar, salt and flour and pulse until the mixture looks like coarse meal. Lay out 2 sheets of plastic wrap and divide the dough between the sheets and pat each into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour. Prepare the filling: Peel, halve and core the apples. Cut each half into thin slices and toss with the sugar, cinnamon, salt and vanilla. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the apple mixture and cook until apples slightly soften, about 5 to 7 minutes. Sprinkle the tapioca pearls in and let it cool.
Carefully roll 1 disk of dough in between 2 pieces of powdered sugar parchment paper. (Powdered sugar surface helps the dough thicken without having to add more flour). Flip the disk of dough in the parchment paper onto a 9 1/2 inch deep-dish pie plate and crimp the corners. Add the filling, and dot with the 4 tablespoons diced butter. Chill the pie while you roll the remaining dough into a 12-inch round.
Lay the dough over the filling and press the 2 crusts together the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the egg mixture over the top crust and sprinkle with 1 tablespoon powdered sugar. Pierce the top with a knife a few times to let steam escape. Let it chill in the fridge for 15 minutes. Preheat oven to 425 degrees while the pie is resting. Bake for for 15 minutes and reduce the heat to 350 and cook for 45 minutes. Enjoy!
Review: Oh holy smokes batman…this apple pie is out of this world. The flaky and buttery crust and the sweet cinnamon apples are heavenly. The addition of the tapioca pearls thickens the apple pie mixture and it’s like velvet. Oh what a heavenly apple delight this pie was. Smacktastic and I can’t wait to make another pie for myself and for Lorenzo, because it disappeared quickly in my kitchen.