Today is National Apple Pie Day in America. Of course, I'm baking an apple pie! For some time now, I've been collecting pie pans made from a variety of materials: glass, metal, ceramic, aluminum... For today's holiday, I'm trying out my new, pink pie pan for the first time.
There are numerous pie recipes and I'm still trying out new ones. Today I'm trying the All-American Double Crust recipe from Ken Haedrich's "Apple Pie Perfect" for the crust:
- 3 cups flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 170 g cold butter
- 60g Crisco All-Vegetable Shortening
- 1/2 cup cold water
To make the pie crust a success, it is extremely important to use cold ingredients. It is best to grate the butter from the freezer over the flour. Do not knead the dough for too long, otherwise it will warm up again. And chill the finished dough in the fridge for at least an hour before rolling it out. All of this ensures that the dough does not become hard, but is nice and flaky.
The apples for apple pie should be sweet and sour. You can use a mixture of different apples for this. But today there is a pure Granny Smith pie. With the apple peeler you can peel a large number of apples in no time and cut them into rings. The chopped apple pieces are mixed with lemon juice, cinnamon, brown sugar, Mix vanilla extract, nutmeg, apple pie spice and flour and add to the dough bowl.
The apple pie is baked for 20 minutes at 210 degrees C. Then I put a pie crust shield on top and bake it for another 40 minutes at 160 degrees C. The aluminum dough shield ensures that the crust does not dry out or burn. After baking, the pie should stand for a while, then serve with vanilla ice cream or cream. Enjoy!
