You won't be able to resist this apple pie! You will wish you had baked more than one!
I have compiled over the years all sorts of pointers from some of the best pie bakers ever. My mom, my Grandma, and, I even had a bake off with a friend who created a very yummy apple pie, she definitely was competition. Not anymore. This recipe puts together all the time tested secret tips from those experts to finally come up with the
ULTIMATE SECRET APPLE PIE!
Believe me, everyone says it is the best apple pie they have ever tasted!! Flaky crust, cinnaminny sweet and tangy rich apple filling.....mmmmmm!
When my sons' careers had them relocate out of state, the first request was, “Send me an apple pie, mom!” I did send a pie to my oldest son who lived in a home where there was a tall fence around the property. He always had a couple of dogs that scouted the perimeter, so the mail lady did not want to open the fence to deposit the mail. My son had told her just throw the mail over the fence and that he would get it from there.
Shortly after, I surprised him, and mailed a frozen apple pie ready to bake. I called to let him know that it would be arriving soon that day. The minute I told him he saw a box being lobed over the fence! After opening the package he found a disheveled apple pie. He patted it back into the tin pan and quickly put it directly into the oven. It came out ugly as all get out, but still deliciously sweet and rich and award winning. (And, I do believe him!)
My youngest son (who I still call my “baby boy”….. he gets so embarrassed) invited me to visit him in his new tiny house. I think his plan was for me to fill the freezer with apple pies. We ate one and froze four more for later after I left. They said they looked forward to having a fresh apple pie each week for a while. Later when I called him, upon returning home to Michigan, he said they had ate all four in that first week!
Next time I’ll pack additional luggage with Michigan apples, it was hard to hunt down my favorite apples in his tiny town.
I'll have you know that you are very lucky to get the Ultimate Secret Apple Pie Recipe. It has been kept hidden from the general public for quite some time now. Only family members have been granted access to this HUGE secret!
You ask why I am sharing this recipe and not keeping it locked up? Well, apple pie baking seems to be a lost art. I don’t want to be selfish and let this all American dessert become extinct. After all, we don't want to keep eating gooey, soggy grocery store pies, do we?
Please share this recipe so all can bake an Ultimate Secret Apple Pie!! They will thank you for it!
The Ultimate Secret Apple Pie Recipe
Makes one deep dish pie. (It would be smart to bake two!!)
Preheat oven to 425 degrees.
Use a deep dish glass pie plate. (Glass makes a nice evenly browned crust.)
Cut together the following with a fork or pastry cutter until small pieces form:
1 cup all-vegetable shortening
2 cups unbleached all-purpose baking flour
½ teaspoon salt
Next, put ½ teaspoon cider vinegar into a tall tumbler filled with ice. Add water to the top and set aside to get really, really, icy cold.
Being careful not to drop any ice cubes, drizzle a small amount of ice water into the flour/shortening mixture, adding a little at a time and stirring with a spoon, until all the dry ingredients start to form together. You do not need to use up all the water. There will be some dry flour in the bottom of the bowl. That is ok.
Now, listen to me, this is where you have to follow what I say …………………do not handle very much. Warm hands will melt the shortening and then you will not have a flaky crust. Flaky crust is acquired when small beads of fat cook between the layers of flour. Melt the fat, no flaky crust! So handle as little as possible. The French roll their dough out on a chilled surface to insure a flaky pastry. A drawer of ice is usually put under a marble counter to get the surface very cold. Smart, isn't it?
I'm very messy when I roll out the flaky crust! But it's well worth it.
Dust a rolling pin and the surface you are rolling out on, I use my clean counter top, with flour. Take half of the mixture and pat together into a ball. Press down and roll dough out from the center in short strokes until as thin as possible without tearing. You may have to dust the top of the dough and flip over once or twice to be able to roll out to the desired thinness.
Flour the top lightly.
Note: Try not to roll pieces of dough, that were rolled already once, together to do a second time. This will cause a tougher crust. If you have a tear or hole in the rolled crust, feel free to take a little bit more dough and pinch it together.
I then fold it in half on itself and then again into a quarter of a circle, place into my pie plate, unfold. Tuck into the bottom of the pie plate making sure that it reaches over the rim all the way around. My Grandma was really good at this and sometimes she would even roll the crust onto the rolling pin, place over the pie plate, and roll it off. She was a master at Apple Pie crust!
Take a fork and poke about 4 times into the bottom of the crust. This helps it to stay flat on the bottom and not form bubbles. Sprinkle lightly with one tablespoon of flour (If you happen to have tapioca, substitute it for the flour here). This will absorb the apple juices as it cooks. It will prevent your bottom crust from being soggy. Set it aside.
Now it is time to get the apple filling ready. My favorite combination of apples is listed below. But you can use any kind that you prefer. It will still be apple pie, just not the Ultimate Secret Apple Pie.
Peel 1 ½ pounds each of apples, I use two types together.
Granny Smith Apples
You should use 3 pounds total of apples for each pie.
Core and slice, I don’t do this very evenly, it all seems to cook just fine in small and large chunks together. Put into a large bowl and cover with:
1 cup white granulated sugar
1 teaspoon cinnamon (If you love cinnamon, you can add more if you wish, I do!)
Toss all together with your hands so it is evenly coated with the sugar and cinnamon
Pour all into crust lined pie plate.
Dot with 4 tablespoons of cold salted butter.
Drizzle in ¼ cup of heavy whipping cream.
Roll out the top crust. Place on top of apple filling. Pinch edges all around to seal. Cut away the excess crust. (*Save for a quick snack recipe below.) Make four evenly spaced 1” slices into the top for release of steam.
Using a pastry brush, spread crust lightly with one whipped egg, then, sprinkle with one tablespoon white sugar and a little bit of cinnamon. This will make your crust golden and hard to resist!
Place in center rack of preheated 425 oven and bake 15 minutes. This will brown the crust. Then turn down to 350 degrees for 45 minutes more.
NOTE: For the last 30 minutes of baking time I put a piece of aluminum foil on the bottom rack to catch any juice if it boils out of the pie. Otherwise, it makes for a very smokey kitchen!!!
Now, take out of oven and cool on a wire rack.
YourUltimate Secret Apple Pieis best warm and with a scoop of French Vanilla Ice Cream. But on it’s own it is amazing! You'll be tickled as pie that you did this yourself. But watch out, once your family tastes this pie, they will have you doing all the baking at Thanksgiving, Christmas, or any celebrations. Just sayin’ you may want to keep this a secret.
I wish I would have known this! Too late now!
Enjoy your yummy, flaky, sweet, cinnaminny masterpiece.
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