I was here minding my own business when my daughter asked for an apple pie.
Now I haven't been on this site long enough but you probably noticed that I'm not one to buy premade anything.
So I'll share with you my pie crust recipe.
Now I must apologize because I wasn't planning on sharing this so I didn't take pictures of the whole process. But next time I make it, I'll will edit this with pictures.
First thing first, get loose. Most folks are never relax when cooking. Enjoy the process of cooking.
Apple Pie!
Yes I know I didn't do the whole finger thing to the edges. It's not easy to bake under the influence of bourbon.....or vodka.
Was that vodka or bourbon in my glass?
Pie crust recipe:
256 grams all purpose flour
2 tablespoons sugar (omit if making savory pie)
1 teaspoon kosher salt
254 grams European butter
118 grams all purpose flour
3 tablespoons cold sour cream
About 3 tablespoons very cold water
The first 4 ingredients to your food processor, pulse until a loose ball forms. Then add the the remaining flour. Pulse about 5 times.
Dump that mess in a cold bowl add sour cream and mix. If the dough is still dry and not coming together add the cold water a little at a time until you get a nice ball. You'll know when it is good enough.
You should get a slightly sticky but smooth ball.
Divide into two discs. One should be slightly bigger, for your pie bottom. Refrigerate for about an hour before rolling.
Forget about seeing butter chunks in your pie dough. This will be flaky and delicious.
Pie crust is that easy, no need to buy frozen junk.
For the pie filling I did:
Apples peeled and sliced about 1/4 inch thick.
3 large granny smith apples
2 Braeburn apples
2 Ambrosia apples
1/2 white sugar
1/4 cup turbinado sugar
About a teaspoon cinnamon
About 1/2 fresh grated nutmeg
3 tablespoons potato starch
A tiny pinch of kosher salt
Zest and juice of one medium lemon
A tablespoon of butter.
I mixed all this mess and let it sit while I rolled the pie crust.
I placed the apples layered as tight as possible. Poured some of the juice over the apples and dubbed the butter Ontop.
Baked at 425 until golden brown.
I like my apples with a soft crunch.