This pie can be the perfect addition to all those pumpkin desserts you’ll be making for Thanksgiving. It’s a favorite in our house and we’ve made lots of friends giving it away. If you are looking for low fat, keep looking because this ain’t it baby!

INGREDIENTS:

Crust — this is really a key. Don’t be buying any of those store bought sheets of pie crust. They may look pretty, but trust me on this, it’s not that hard. Honestly, Ted made the crust today because I’m quasi injured with my right foot in a cast and unable to bear weight on it. If he can do it, you can do it too!

• 2 cups of all purpose flour
• 1 cup of butter (2 sticks) extremely cold and cut up into little squares
• 1/2 cup of cold water with an ice cube in it (don’t put the ice cube in the mixture, it’s just too make the water cold)

Filling:

• 6 medium to large apples. Your choice, I used Golden Delicious.
• 3/4 cup of firmly packed brown sugar
• 1/4 cup of granulated sugar
• 1/2 tsp cinnamon
• 3 TBSP flour
• 1/2 stick of butter cut into small cubes to put on top of the apples beneath the top crust
• 1 beaten egg to brush on the top crust

Place the 2 cups of flour into a food processor. My processor is old school, but has earned it’s stripes by turning out gallons of homemade salsa over the last decade. Pie crust is simple when made in a food processor. Of course, if you prefer to make it by hand with one of those pastry tool things — go for it.

Next, add the cubes of butter to the processor. Pulse the butter and flour together until the consistency is that of course sand and then add the cold 1/2 cup of water and pulse until the dough looks wet enough to form a ball:

Remove the mixture from the food processor and form it into a ball. Wrap the dough ball in plastic wrap and place in fridge while preparing the apples.

Peel, core, and slice the apples. Add the brown sugar, granulated sugar, cinnamon, and the 3 TBSP of flour to the apples. Combine until all apples are coated.

Lightly flour the surface you plan to roll the crust onto and cut the dough ball in half. Flatten the dough by hand and then roll with rolling pin.  I roll the crust and turn it frequently so that it doesn’t stick to the counter. Keep in mind, as delicious as this pie is, baking is not my specialty. I’m not great with pastry and dough. So, you might be better at this step than I am.

Place the bottom crust into a deep dish pie pan and fill with the apple mixture. Dot the butter cubes (1/2 stick) all around the top of the mixture and place the 2nd crust on top of the pie. Pinch the crust together, brush the top with egg wash, and cut some slits in the top so the pie doesn’t explode in your oven.

I always cover the edge of the crust with a crust shield so it doesn’t get too brown compared to the rest of the pie. If you don’t have a fancy crust shield, just use aluminum foil (like the tin foil hats the DemocRats wear).

Bake for 25 minutes in a preheated 450 degree oven and the reduce the temperature to 350 and bake for another 45 minutes. Remove the crust shield during the last 20 – 25 minutes of the baking time.

Viola! The yummiest apple pie you ever did taste. 

Please note: The apple pie and ice cream picture here is real.  It might be prettier if you wait for the pie to completely cool before slicing it but that’s just not the way we roll in our house. Sometimes we sacrifice beauty for warm pie. Let’s see how patient you are after smelling this apple buttery goodness baking in your oven for 70 minutes!