You know that deep dish apple pie that Costco sells? I usually daydream about it at least twice a day, seriously. It is so perfect. Plenty of soft apples spiced up just right inside of a thick flaky crust, the perfect apple pie. Last time we were home I bought one for dinner, my dinner, with a tub of vanilla bean ice cream. It was the perfect dinner, dessert, and breakfast the next day. And no, I didn’t share if you were wondering.
So my apple pie craving has come to Costa Rica and I just had to have it out last night. I was feeling lazy but knew that an apple pie wasn’t going to bake itself so I put on a good TV show and started.
Delicious Rating: First the crust. Very simple with a food processor and by far the best pie crust I have ever eaten in my life, no joke. It is flaky, soft, crusty, and tastes amazing on its own which I think a pie crust should be able to do. The Apple Pie filling is delicious to in this easy recipe. I cut the apples up thinly and tossed with a few ingredients. Let them sit while I rolled out the crusts so that all the juices could flow. I didn’t add all the juice to the pie so that it wouldn’t be overly soggy. It was perfect. I am thinking another tomorrow…
This is my 98th recipe so two more to kick off the 100th Recipe Giveaway!
FOR RECIPE & PHOTO GUIDE CLICK →
- 3 cups all-purpose flour
- 2 sticks of unsalted butter, cold and cut into little cubes
- 1 tsp salt
- 1 tbsp sugar
- 6 tbsp ice water
- 6 green medium apples, peeled and thinly slice
- ⅔ cup white sugar
- 2 tbsp flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- Juice from half a lemon
- 1 egg yolk
- 1 tbsp milk
- Add 2½ cups flour, butter, salt, and sugar in a food processor and pulse until it looks like a crumbly mixture.
- Add in 1 tbsp of ice water, pulsing after each addition, until mixture can be pinched and held together.
- Place dough on a clean surface and gently work into two round disks, don't over knead.
- Wrap in saran wrap and refrigerate for at least 1 hour.
- Cut up apples and place in a bowl along with the sugar, 2 tbsp flour, cinnamon, nutmeg, salt, and lemon juice.
- Mix well to coat the apples and let sit.
- Heat oven to 425 degrees F.
- Take out pie crusts and allow to come to room temperature in 5 minutes or so.
- Roll out into a 12 inch circle on a floured surface, adding flour as necessary to avoid sticking.
- Place in a 9 inch pie pan and gently press evenly on the sides
- Roll out the second disc and create a lattice top.
- Add apples and ½ to ¾ cups of excess juice to pie pan.
- Cover with lattice top or full top with slits.
- Fold edges in and pinch together in a uniform pattern, securing the top pie crust with the bottom.
- Whisk together the egg yolk and milk and brush on the top pie crust well.
- Use a pie crust ring or foil to cover the crust for the first 40 minutes of baking.
- Bake for 55 minutes and allow to cool for at least 2 hours before cutting into and serving.
I find that a food processor works the best for pie crust. Use a pre-made crust if you like or a pastry cutter.
There is something about fresh nutmeg that doesn’t overpower as much as already ground, is it just me?
Don’t over spice the apples. Too much cinnamon can overpower the apples when baked.