Who doesn't? I made this pie because we are going to Chris's parent's house for Independence Day. Fun! Sure, you could by one ready made, or a frozen crust with a canned filling...... or you could do it the awesome way.
This recipe is your basic, regular old fashioned apple pie. I did not invent this, you will find this recipe everywhere. I cannot properly credit the recipe either because it is so wide spread. I couldn't even begin to tell you where all I've seen it! So this one goes out to our foremothers!
Crust: This recipe is for 1 crust. You'll be making 2. Make them individually though.
1 1/2 C. flour
1/2 tsp. salt
1/2 C. butter or 1 stick (freeze for 30 minutes)
2 TBS ice water
3 medium sized apples (red, yellow or green, doesn't matter)
1/2 C. butter (or 1 stick)
1/2 white sugar
1/2 brown sugar (packed)
1/4 C. water
3 TBS flour
cinnamon and ground cloves to taste (omit completely if you wish)
Mix the flour and salt in a bowl. Take your butter out of the freezer and grate it. Add grated butter to flour and salt mix.
Mix the butter and flour/salt with your fingers until it's crumbly. Mix in the ice water slowly (you may need to add more, just a little at a time) with a rubber spatula. Fold until the dough sticks to itself.
Pick it up and start rolling it into a ball. There might be crumbs at the bottom of the ball. Make a thumb print in your ball and work the crumbs into it. Place ball on cling wrap.
Take the plate you used to grate the butter (or your hand) and make the ball or dough into a disk (flatten) and then wrap it up!
Repeat the dough process again so that you have 2 wrapped dough disks (1 top crust, 1 bottom). Place both of these in the fridge while you make your....
On medium heat melt the 1/2 C of butter. Slowly add your sugars, water and flour. Mix until it's smooth and then remove from heat. I call this "sugar soup."
Rinse, cut and core your apples. I used green apples, you can use any color or a mix that you prefer.
Preheat your oven to 425 F
Take one of the crust disks out of the fridge. Roll it out on a floury surface. I don't have a rolling pin (I don't know why, I do need one!) so I use a glass. After you've gotten it rolled out enough so that it's about 1/4 in. thick or big enough that it fits in your pie tin, fit it into the tin (or glass pan). Trim the edges (leave more than I did. You want about 3/4 of an inch hanging over the side). Add the sliced apples.
Get the other crust disk out and roll it on a floury surface, preferably on a round pan or silicone baking sheet. Get a pizza cutter or a knife and lightly slice it into strips. Silly me rolled the dough on the counter, so I had to be careful not to cut counter. (face/palm) If you don't want a lattice top crust, don't cut the dough. Just roll it out. Once it's on the pie just make sure you do cut a few vents (think Snow White).
Pour the sugar soup evenly on top of the apples. Don't let it overflow. Start adding strips going in the same direction. Next flip every other strip up half way (like the middle photo) and lay a strip in the opposite direction. Flip the strips back down. Now take the other strips and flip them up (photo on the right) and lay another strip down. Keep alternating until you get to the edge.
Now, rotate the pie and weave the other side. Once you're finished, trim the lattice strips. Start folding the hanging part of the bottom crust up over the edges of the top crust strips.
Ta-da! Bake for 30 minutes or until golden. I always put a cookie sheet underneath the pie in case the filling gets too crazy and bubbles over.
Once cool, slice and top with a scoop of vanilla ice cream & caramel!
Thanks for reading and I sincerely hope you're having a great holiday! Be safe!