To all my fellow Canadians I hope you are having a wonderful day celebrating our country’s birthday! Canada is officially 146 years old! Every year people gather in their hometowns to enjoy the celebrations, eating great food, listening to amazing music and capping the night off with spectacular fireworks. As I was watching the Canada Day celebrations in Ottawa on TV the reporters would people to complete the phrase “As Canadian as _____.” It reminded me of the phrase in the US “As American as apple pie.”
That was what got me in the mood to make an apple pie to celebrate this joyful day. It is one of the all time classic recipes. My version is also inspired by a recipe made by Anna Olson when I was watching her show “Bake With Anna Olson” on the Food Network.The hardest part of this recipe is making the pie crust. It is important to make sure that butter is cold when mixing it into the flour and that cold water is used or the crust will not be successful. I have tried many times in the past to make the crust and haven’t had much luck. But I finally found a simple recipe and the crust ended up being very flaky in the end. Once you try this recipe, you will never want to stop eating the apple pie. Ice cream is also a really good accompaniment.
Classic Mouthwatering Apple Pie
Pie Crust Recipe
- 2 cups all-purpose flour
- 1 cup of cold butter (cut into small cubes)
- 1/2 cup of cold water
- 1 tsp salt
- 1 tsp sugar
1. Mix together the flour, salt, and sugar. A bowl can be used but since I have a marble center island at home I mixed it on there instead since the marble is cold. This way the ingredients are kept cold making for a flakier crust.
2. Place the mixed ingredients in the center of preparation surface. With the butter diced into small cubes, slowly cut them into the flour mixture using a fork. (Cutting means working the butter into the dry ingredients by slowly by slowly pulling the fork across the butter and dry ingredients, breaking it into smaller pieces until the texture of the whole mixture is like corn meal.) The butter must be cut quickly to prevent it from melting. The pieces of the butter should also be no more than pea size.
3. Gather the pie crust mixture in the center and create a well in the center of the mixture. Gradually add the the ice cold water approximately 1 tablespoon at a time to the center of the mixture. Work the dough with a fork until the mixture pulls away from the marble surface creating one single mixture. Add a little more water if the mixture is still a bit dry.
4. Gather the pie crust mixture in the center once again and knead it a few times mopping up the excess dry ingredients and then form it into a ball. Cut mixture equally in half and roll each of them into a ball again. These are the top and bottom crusts of the pie. Wrap each of then in plastic wrap and place in fridge to chill until firm, at least 1 hour.
- 4 apples ( I used 2 Granny Smith for tartness, 2 Gala for crispness) peeled and sliced
- 1 tsp fresh lemon juice
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp cinnamon
- 1/4 tsp g all-spice
- 2 tbsp rolled oats
- 2 tbsp unsalted butter (optional)
- 1 egg mixed with a little water (for egg wash)
- sugar and cinnamon for sprinkling on top (optional)
1. Preheat oven to 400 F
2. Toss the sliced apples with lemon juice in a medium bowl. Place half of the apples in a saute pan or sauce pan over medium heat until some of the juices cook out and apples soften, 5-10 min. Remove the apples with a slotted spoon and mix with remaining uncooked apples to cool.
3. In a separate bowl, stir the granulated sugar, brown sugar, cinnamon, and all-spice to blend and them mix them into the apples.
4. Pull the dough from the fridge 15 min before rolling. On a lightly floured surface (I used my marble counter top again) roll the first disk out into a circle shape (don’t have to be too exact) until it is lightly large than a 9-inch pie plate.
5. Line the pie plate with the pastry. Make sure that you leave at around a 1 inch over hang. Sprinkle the bottom of the shell with the oats (which will help to absorb any extra juices). Spoon the apple filling into the shell. Dot with butter, it is optional I did not do this but it make the pie more decadent.
6. Roll the remaining ball of dough to the same thickness and place it over the apples. Trim any excess dough and pinch the edges of the crust together to create a fluted edge. Brush the top of the pie with the egg wash. I stirred some sugar and cinnamon together and sprinkled it on top for added taste but it is optional. Prick the top of pie with a fork and cut a small hole in the middle to allow steam to escape.
7. Place the pie on a parchment-lined baking tray and bake for 10 min at 400 F. Reduce the oven to 375 F and bake for another 40-45 min (check on it at 40 min mark) until the crust is golden brown and the filling is bubbling. Cool the pie for 30 min. Serve and enjoy the mouthwatering decadence!