Daring Bakers: Pies- Apple Pie

It’s that time of the month again!  For those of you who aren’t familiar, Daring Bakers is a group of bloggers and non-bloggers who are assigned a “secret” challenge at the beginning of each month.  The 27th of each month is the “reveal” date, in which those who blog can write about their experiences and recipes for the challenge.

Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie!  I was so excited when I found out what this month’s challenge was, because I’ve been waiting for an excuse to make apple pie at home for what seems like an eternity!

The recipe that I always go back to whenever I make apple pie is one that a good friend shared (Muni, haaaaay girl!).  The piecrust is an Ina Garten creation, but has been adapted to replace the shortening with additional butter and a few other changes that my friend suggested.  The resulting piecrust is buttery, flakey, and perfectly browned when baked.  The apple filling is pretty basic, and more spices can be added for an even more flavorful pie.  I personally love the combination of apples and cinnamon, so I leave other spices out and let these two work their magic 😉 but feel free to add or subtract whatever your heart desires!

That's my little boy trying to steal a bite while I was trying to take pictures!

That’s my little boy trying to steal a bite while I was taking pictures!

Apple Pie (Double Crust)

Yield:  1- 9”Pie


For Crust:

  • 1 cup + 1 tablespoon unsalted butter, very cold, diced
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • ½ cup water, very cold
  • 1 teaspoon vinegar
  • 1 egg white, lightly beaten

For Filling:

  • 5 – 6 baking apples, peeled and thinly sliced
  • ¾ cup sugar
  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon


Make Crust:

Combine flour, salt, and sugar in a food processor and pulse a few times to combine.  Add diced butter and pulse 8 to 10 times, until the butter is pea-sized.  With the machine running, slowly add water and vinegar, pulsing until the dough begins to form a ball.  Transfer dough to plastic wrap, form into a ball, wrap completely and refrigerate for at least 30 minutes.

Divide the dough into two portions.  Roll each portion on a lightly floured surface into a large circle, big enough to fit inside the pie plate.  Transfer and fit one crust to the pie plate, lightly brush with egg white, and freeze for ten minutes.

Remove from freezer, brush once again with egg white, add filling, and add top crust.

Make Filling:

Preheat oven to 425˚F.

Combine all ingredients for filling, making sure to mix well so that all of the apple slices are coated.

Pour filling over prepared piecrust, add top crust, and lightly brush the top with remaining egg white.  Sprinkle additional sugar over the top crust.  Cut a few slits into the top to allow steam to escape during baking.  Bake for 25 minutes.

Reduce oven temperature to 375˚ and continue baking for an additional 30 to 35 minutes, or until the top of the pie is golden brown.

Cool completely, and refrigerate any leftovers.


25 responses

  1. I loved your picture with the little hand when I saw it on the forum!
    I have SO MANY pictures like it as my 4 year old is always around when I am taking pictures 🙂
    You did a beautiful job on this challenge. I love apple pie. I only had a chance to try the crack pie but plan on trying the rest soon

    • Thanks! I was really intrigued by the crack pie, but alas I didn’t get a chance to make more than one pie.
      As for my baby’s hand in this picture- I had a few really nice snaps without his hands in the picture, but I just loved that he came running to try the pie and that I caught him in action 🙂
      Now when he grows older I have proof of his mischievous ways 🙂

  2. Oh apple pie is one of my favorite desserts!!! I’ve never made it…but my mom does. She uses shortening in the crust and her filling is very similar to yours. I’ve never made it b/c it’s loaded with butter and my husband is really into eating healthy. The little hand is adorable!

    I never responded to your comment about the food festival….it was great to see my picture in the magazine but unfortunately it didn’t translate into any increase in traffic to my blog. Also in the contest they had said the top 3 would be in the magazine but in the end they put all of them in the magazine so I felt bad for harassing people for votes when in the end everyone got into the magazine.

    • I love apple pie toooo! I only make it when people are coming over though, because my husband doesn’t really care for it, and since it is a bit time consuming, I’m too lazy to make a whole pie just for myself lol.
      Awww, don’t feel bad! I think it’s amazing to see your creation in print. It’s nice to see that it is being recognized elsewhere too 🙂

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