Southern Living Old Fashioned Apple Pie

 

     https://www.southernliving.com/recipes/old-fashioned-apple-pie

I was looking through some of my Southern Living Books and decided to share this recipe in honor of Christmas In July! I encourage you to visit their site and read the article. It gives some wonderful insights into options to create this masterpiece. 

Old-Fashioned Apple Pie

This double-crust apple pie is the perfect way to welcome fall.

By Southern Living Test Kitchen 

 

Updated on October 13, 2023

Active Time:

 

30 mins

Chill Time:

 

2 hrs

Cool Time:

 

1 hr

Total Time:

 

4 hrs 40 mins

Servings:

 

8

Ingredients

Crust:

• 2 cups all-purpose flour, plus more for work surface

• 1 cup cold unsalted butter or cold vegetable shortening, cut into small pieces

• 1 tsp. kosher salt

Filling:

• 9 to 10 tart apples such as Granny Smith or McIntosh (about 4 lbs. total), peeled and thinly sliced

• 1/2 cup granulated sugar

• 1/4 cup all-purpose flour

• 1 tsp. ground cinnamon

• Dash of kosher salt

• 2 Tbsp. unsalted butter, cut into small pieces

Directions

1. Prepare the Crust:

   Using your fingers, mix together flour, butter, and salt in a large bowl until butter is well incorporated. Gradually sprinkle 2 to 4 tablespoons very cold water into mixture, kneading as you add water, until dough just comes together. (You may not need to add all the water.) Turn dough out onto a lightly floured work surface; knead until it forms a smooth ball, 2 to 3 times. Divide dough in half, and shape into 2 disks. Wrap each disk in plastic wrap; chill at least 2 hours or up to overnight.

2. Add dough to pie dish:

   Unwrap 1 chilled dough disk, and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour; roll into a 12-inch circle. Carefully fit dough round into a 9-inch deep-dish glass pie plate, leaving a 1 ½-inch overhang around edges. Refrigerate until ready to use.

3. Prepare the Filling:

   Preheat oven to 425°F with oven rack in lowest position. Stir together apples, sugar, flour, cinnamon, and salt in a large bowl until apples are evenly coated. Spoon mixture into prepared piecrust; sprinkle mixture with butter.

4. Make lattice topping:

   Unwrap remaining chilled pie dough disk, and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour; roll into a 12-inch circle. Cut into 12 (¾-inch-wide) strips. (Discard remaining dough scraps, or use for another purpose.) Arrange strips in a lattice design over Filling; trim strips as needed to meet the bottom Crust overhang. Fold dough edges under, and crimp using your fingers or a fork.

5. Bake pie:

   Place assembled pie on a rimmed baking sheet. Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F (leaving pie in oven); continue baking 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; continue baking until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick, about 30 minutes. Transfer pie to a wire rack, and cool at least 1 hour.