Classic The third in our lineup of pies from our Best Pie Bakeoff is Melinda with her classic apple pie. Read on to see who loves this pie and why she thinks it's the best pie she's got. Want to tell us about your best pie? You still have time - the entry form closes at midnight tonight!
Where is this recipe from? Adapted from Martha Stewart's "Old Fashioned Apple Pie."
Why is this the BEST pie recipe you've got? There is nothing better than an apple pie with a scoop of vanilla ice cream. My 9-year old does not like cake and always requests this pie for his birthday. It has never failed me, and the crust works for any other fruit fillings that I have used.
Martha's Apple Pie Makes 1 double-crust pie Pie pastry 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces 1/4 to 1/2 cup ice water (essential that the water is cold) Filling 2 tablespoons all-purpose flour, plus more for dusting 12 apples, peeled, cored, and sliced (I like to use a mixture of Granny Smith and Fuji, or any other apples that look nice at the market) 3/4 cup sugar, plus additional for pie top Zest and juice of 1 lemon 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg Pinch ground cloves 2 tablespoons unsalted butter 1 large egg, beaten Directions 1. In a mixing bowl, combine flour, salt, and sugar. Add butter, and use a pastry blender (or a fork, but I find it makes a difference to use the proper tool) to blend until mixture resembles coarse meal. 2. Add ice water slowly, while gently stirring with a spatula just until dough holds together without being wet or sticky. Be careful not to over-work the dough. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. 3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. 4. Heat oven to 375 degrees. On a lightly floured surface (I like to use a pastry cloth), roll out pastry into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. 5. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Trim edges of crust to make neat circle, with top slightly larger than bottom. Seal by gently folding top layer around the edge of the bottom shell and pinching edges with fingers and thumb to make a pretty fluted edge. Cut several steam vents across top. Brush with beaten egg, and sprinkle with additional cinnamon and sugar. 6. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.
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