Favorite Apple Pie

I can turn down a piece of chocolate cake, a bowl of ice-cream, or a cookie the size of my face without blinking. Most baked treats don’t tempt me (which I think allows me to bake as much as I do). I’d rather have a bowl of roasted vegetables or a thick piece of sourdough bread with melted cheddar. I’d rather enjoy the first piece of a slowly roasted chicken or a salmon taco with homemade salsa.

Don’t get me wrong, I love a good dessert…but my standards are high. If it doesn’t come out of my own kitchen, it better be made with care. When we were in Paris, I ate my weight in pastries and desserts because they were astounding in their taste and presentation. But here in Colorado? Well, let’s just say I don’t order dessert often.

But while cakes and ice cream and cookies don’t tempt me, apple pie is another story. I’ve had a love affair with apple pie for as long as I can remember. It’s one of the few desserts my father enjoys, and his fondness for itmust have rubbed off on me at a young age. If I’m offered a slice of apple pie…well, there’s usually no turning back. My will-power is reduced to zero.

And it’s even worse when I make this apple pie. An all-butter crust encases thinly sliced apples that are tossed lightly with cinnamon and sugar. The smell of butter and flour and softening apples fills our house, and I’ve already set the plates on the table before it’s left its oven home. Everyone, yes everyone, should know how to make a good apple pie. And this, my friends, is one of the best. Believe me, my family makes apple pies month after month, year after year. We’ve had a long time to get the recipe right.

Favorite Apple Pie

1 cup butter (2 standard sticks), chilled and cut into small pieces

1 teaspoon salt

1 tablespoon granulated sugar

6 tablespoons ice water

3 pounds granny smith apples (about 6 large, or 8 medium)

2 teaspoons fresh lemon juice

1/2 cup granulated sugar

1 teaspoon cinnamon

2 tablespoons flour

1 egg, beaten

Using a food processor with the blade attachment, mix flour, tablespoon sugar, and salt together. Sprinkle chilled butter pieces on top of mixture. Pulse until pea-sized clumps form. Slowly pour water, tablespoon by tablespoon, over mixture while continuing to pulse. Once the dough starts to come together, stop adding water.

Turn dough out and form into two equally sized balls. Flatten balls into 5-6 inch wide discs. Wrap well with plastic and allow to chill in refrigerator for at least 30 minutes before using.

Preheat oven to 400 degrees Fahrenheit. Remove pie dough from refrigerator. In a small bowl, whisk together flour, sugar, and cinnamon. Set aside. Peel, core, and thinly slice granny smith apples. Place apples in a large bowl and pour lemon juice over top. Add sugar-cinnamon mixture and gently stir until apples are evenly coated. Allow to sit while you roll out your pie dough.

On a well floured surface, roll out one disc of pie dough wide enough to cover the bottom and sides of your pie pan (about 10 inches in diameter). Carefully place pie dough in pan, making sure that all cracks are sealed and the round easily reaches up and slightly over the rim of the pie pan. Spoon apples into pan. You will have a huge heap of apples (this is good…apples shrink when they bake.) Repeat the same rolling out process with the remaining piece of pie dough. Carefully place pie dough on top of apples and seal edges of the bottom and top crust. Crimp as desired and brush some of the beaten egg over top crust. Place aluminum foil around edges of crust to prevent browning. Cut vents into top crust using a sharp knife.

Bake in preheated oven for 60 to 70 minutes, or until pie crust is a rich golden color and the juices from the apples are bubbling. Remove, allow to cool, and serve with a large scoop of ice cream.