Fall is here again and I am ready to get back to the Orchard to pick apples for fall baking! Here is our favorite apple pie recipe we would love to share with you! Let us know what you think!
Preheat Oven to 400º F and line a baking sheet with aluminum foil to catch any drips!
¾ cup granulated sugar
¼ cup all-purpose flour
1 tbsp. cinnamon
¼ tsp. nutmeg
Add dry ingredients once you have combined the following:
6 cups peeled and sliced tart apples
1 tsp. vanilla
1 tsp. dry white wine (can substitute for lemon juice)
Set aside to macerate while preparing the crust.
In a food processor combine and mix:
2 ½ cups all-purpose flour
2 tbsp. granulated sugar
½ tsp salt
Add butter cut into 16 peices and pulse until pea size lumps are present
1 cup unsalted butter
Add water and pulse.
6 tablespoons water
Empty contents into a bowl or onto counter and form a ball, then divide into two parts (one for the crust and one for the top)
Roll out dough and line the bottom of the pan, then add the apple filling and place chunks of butter across the top.
Roll out 2nd half of dough and place over the pie filling, trim excess dough and form a border. Cut slits in the top of the pie and place in the oven.
Bake 1 hour. – cover the edges of the crust with foil for ½ of the baking time
In a small pot melt together and bring to a boil:
¼ cup unsalted butter
½ cup packed brown sugar
generous pinch of salt
let simmer for 2 minutes, remove from heat and add:
2 tbsp. heavy cream
1 tsp. vanilla
Pour over baked apple pie and return to oven for 3 minutes until caramel is bubbling over the top of the pie. Remove from the oven and let it cool overnight for best results.