After apple picking we came home with 20 pounds of apples, so we’ve been on a bit of an apple kick. I have always liked apple pie, but never really made it. The crust is the part I was most worried about. However, one of the bloggers I follow, Flavor Smasher, posted a recipe I thought I could do.
Kiddo and I set out to make our pie on Sunday. We started early, and followed the directions, as stated. However, we had to take a brief hiatus to go to a swimming lesson in the middle. The dough and filling mixture sat in the refrigerator for about and hour and a half. I’m not certain what impact that may have had.
Kiddo, was a GREAT helper. She helped with all of the measurements, and poured the ingredients into the bowl (per usual) for the pie crust. I peeled the apples and she tasted the apple skins (not a huge fan). She added all of the ingredients to the filling, and even tested the apples for quality. Not surprisingly, the fruit she enjoyed the most was the lemon. She takes after her grandfather when it comes to her love of limes and lemons.
We put a bit too much egg wash on the crust (but Kiddo had so much fun painting it on!), and I think my apple slices were cut a bit too thin (some bites of the pie were a bit too mushy for me), but I am otherwise pleased with the outcome. My dad is the apple pie guy in the family, and he said this was really good! 🙂
Please let us know if you (and your kiddos) make the pie!
Making the dough:
Making the filling:
Finishing the pie!!
- 2½ cups flour
- 1 tsp salt
- 1½ sticks butter, cold and cut in cubes
- 4-8 TBS ice water
- 2½ pounds apples, cored and sliced (we used 5 apples, ranging from medium to really big)
- ¾ cup sugar
- 2 TBS flour
- ½ tsp salt
- 1 teaspoon cinnamon
- ¼ tsp nutmeg
- ½ lemon
- 1 egg, beaten
- 1 TBS sugar
1. Preheat the oven to 375 degrees Fahrenheit
2. In a medium bowl, combine the flour and salt. Mix with fork.
3. Add in the butter and blend into flour with a fork (we used a pastry blender because it’s a tool that Kiddo enjoys). The mixture should have pea-sized bits of butter.
4. Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but we did. The dough should not be very sticky.
5. Have your toddler work the dough together (like Playdoh!) and turn out onto a surface. Work into a ball and cover with plastic wrap. Refrigerate.
6. In a bowl, combine apple slices, ¾ cup sugar, flour, salt, cinnamon, nutmeg, and lemon. Stir until all apple slices are coated.
7. Mix until combined and all apples are coated. Refrigerate.
8. On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch thick. We used a French (tapered) rolling pin because it is easier for Kiddo to manipulate). I let her do a lot of the rolling, but she did need some assistance with this step.
9. Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
10. Pour in apple filling mixture and pat down. Ours produced a lot of liquid… I think this is because we let it sit in the refrigerator for so long.
11. Roll out the the other half of the dough, roll it onto the rolling pin and then onto the pie.
12. Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
13. Brush the pie with the beaten egg and sprinkle with the remaining TBS of sugar. Kiddo painted the egg onto the pie and got a bit carried away. It came out OK, but use less egg than we did! She also sprinkled the sugar.
14. Cut four slits in the top of the pie to create a vent.
15. Bake pie for 50-60 minutes or until the crust is golden brown. Our pie took 53 minutes. Allow to cool completely before slicing (this may be the hardest part!).