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How to Make Perfect Apple Pie
Learning how to make perfect apple pie is a great way to celebrate Johnny Appleseed day today! I know, who would’ve thought? When doing some research for blog posts recently, I came across lists of special days throughout the year and this was one of them. The perfect way to make an apple pie is to start with my recipe for perfect pie pastry.
John Chapman, better known as Johnny Appleseed, was an American pioneer nurseryman who introduced apple trees to large parts of Pennsylvania, Ontario, Ohio, Indiana, and Illinois, as well as the northern counties of present-day West Virginia. He lived from 1774 until 1845 was a quiet religious man who never married or had any children of his own. Read a little more about him here.
Growing up I attended Girl Guides (what it’s called in Canada) where before every meal at camp we would “sing” a blessing on the food.
“Oh the Lord is good to me, and so I thank the Lord, for giving me,
The things I need, the sun the rain and the appleseed, the Lord is
good to me, Johnny Appleseed, Amen.”
That’s all I really knew about Johnny Appleseed until today.
As you might have guessed from my post on perfect pie pastry, I love pie, especially the pastry (once cooked of course) I also love to decorate them because, well, presentation is everything! Let’s get on with learning how to make a perfect apple pie!
How to Make Perfect Apple Pie……
- 1 Batch of Perfect Pie Pastry
- 7-9 Apples (you can use a variety of them if you like. I prefer Granny Smith or Honey Crisp but use what you like)
- 1.5 tsp Cinnamon
- 1/4 cup Flour
- 2 TBSP Lemon Juice
- 3/4 cup of Brown sugar
- 3 TBSP of Hard Butter, cut in chunks
- 1 Egg
- Course Sugar for the Top (optional of course)
- Pie Plate (I prefer a deep dish one)
- Rolling Pin
- Large bowl
- Make your pie pastry
- Peel, core and slice thin the apples
- Toss apples with brown sugar, flour and cinnamon
- Divide pastry dough into 4 balls. Roll 1 ball out with lots of flour into a large disc
Place dough gently into your pie plate. Trim off excess pastry leaving about 2″
- Fill (heaping) with apple mixture
- Scatter chunks of hard butter over the apples
- Gently squeeze half a lemon (or use lemon juice) over the butter and apples
- Roll out second disc of pie pastry and gently place over the apples
- Trim the pastry to 2″. Tuck the top pastry under the bottom.
**NOTE** At this point you can crimp the crust around the pie and cut a few slits and put it in the oven at 375° for 50-60 minutes. BUT, this is where you can get a little bit (or a lotta bit) creative and make your pie beautiful!
- Roll out a small ball of pastry thinly. If you choose just to use miniature cookie cutters to decorate the edge of the crust just punch out cookie shapes. Using a bit of water on your finger, wet the pie edge and place the cut out shapes around the pie edge. (See Photos)
- Mix the egg in a small dish and with a pastry brush, brush the egg mixture over the pie crust and finish with a sprinkling of course sugar. Bake at 375° for 50-60 minutes.
- If you are wanting to take it to the next level, roll a small ball of pastry thinly and cut in a few small strips and a few larger strips (for the leaves) Using your fingers, roll the strips of dough to form a rose, pinching it at the bottom.
- Using a bit of water on your finger, wet the pastry and place it on the pie. Repeat a few more times. You can also make smaller buds and place them on.
- Using a small knife, cut a few leaf shapes from the pastry, scoring it gently to look life leaf veins. Using your finger and a bit of water, carefully place the leaves on your pie, like I did in the pictures. You can also cut more leaves and scatter them all around the edge of the pie.
- Cut slits in the pie pastry on the top of the pie (to let steam escape)
- Brush the crust with egg wash and sprinkle with course sugar. Bake at 375° for 50-60 minutes.
Now it’s 3:30 in the morning and as I’m working on this I’ve finished off the last piece of pie for inspiration. How did it work? If you like this post please pin and share!