Apple pie is a special American dessert. I have always wanted to make it ever since I took the first bite of my mother-in-laws home-made pie like 25 years ago but I was somehow afraid of making it. I even gifted a pie form for my husband’s birthday 15 years ago to make sure that I make it. Ok so a few years ago I ventured into making one from a recipe I found online. I thought all apple pie recipes were the same … hmmm not true it didn’t turn out good, in fact it was terrible. Then, I found Martha Stewart’s pie recipe … and it was a huge success. I felt such a great accomplishment after I made it. Here I have the full proof Martha’s apple pie recipe so you don’t have to hunt for a good one.

The apple pie is an important part of the Thanksgiving dinner for many people. The delicious savory apple filling is wrapped in a flaky buttery crust and is served with whipped cream. I used Martha Stewart’s basic apple pie recipe and added cranberries. I think the tart and sour cranberries elevate the pie to another level. If you prefer to leave out the cranberries, add an extra apple to the filling so instead of using 6 apples and 1 cup of cranberries, use 7 apples.

According to Martha Steart, there are three basic rules for making a fabulous apple pie: Use the best ingredients, keep the dough cold and when you handle the dough less is more. Have fun making the pie, it is so worth it!

As Martha Stewart says you should get the best ingredients for your pie in other words your pie will be only as tasty as the ingredients are. The most important part of the pie at least as far as taste goes is the apples. When I go to the farmers’ market to get my baking apples, they always give me a mixture of apples. In fact, the lady at my favorite stand always gives 7-8 different apples. So how do you select the right apples?

Basically you want baking apples that are firm and keep their shapes while baking. The best apple for this is the Granny smith. If you like your pie more tart you can just use this variety. OK I know some people want more of a sweet apple pie. There are many other apple varieties that would make the pie sweeter like Cortland, Braeburn, Regent, Harlson. And I always like to add one very sweet one like Fuji, Honey crisp. Once you decide on the type, make sure they are also tasty. It is hard to describe but they should have a zesty flavor. When you try it you know what I mean! Sorry to say but supermarket apples often don’t have this. I personally like to get local apples for this purpose.

The other important part of a good pie is the crust. Of course keeping the surface cold is extremely important … but so is the quality of the flour you use. I would stay away from low quality flours that need to be enriched and have other additives in them. I buy only organic flour that fits this criteria. I used Bob’s Red Mill flour in this recipe but King Arthur’s flour is good too.

The third most important ingredient would be the shortening. The shortening is also crucial for a successful pie crust. Often people use butter flavored sysco shortening because it gives nice results. Well it is a good choice but I am not a fan because it is not that good for health. It is better to get a nice high quality butter or better yet lard if you have access to it. My mother-in-law always made her pies with lard and she honestly made the best pies.

Pie is a cold weather dessert. It is made starting September when the weather gets cold in the Northern hemisphere because it needs to be cold when handling the dough. The work area needs to be cold when you are working the dough to get the scrumptious flaky buttery crust. The pros use special board to work on that keeps the dough cold. If you don’t have these special tools, no worries. I just open the kitchen window and let the kitchen cool off a bit. It seems to be working fine.

Try to become familiar with the recipe. This is more of a challenging recipe as there are are many steps and specific instructions. I think the video (see below) is very helpful to watch for technique although the video is sometimes a little too cautious. For instance, you can handle the dough by hand. The recipe of the video and the one I’m presenting here are not exactly the same. Make sure you follow the recipe here to stay constant. The recipe is from her cook book, Martha Stewart Cooking School.

Ingredients

Crust

For the filling

For finishing

Prepation

Please watch this video for clarity: https://www.marthastewart.com/341735/apple-pie

Put 1/2 cup of water in the freezer or you can use ice cubes in water. This will be used for the dough in the next step.

Making the dough. Mix flour with the sugar and the salt. Cut the cold butter into the flour with your finger tips, pastry cutter, knives or a food processor. If you are using a food processor, pulse for 10 seconds at a time, paying special attention not to over-process the dough. Stop when coarse crumbs form. The mixture should have pieces ranging from coarse crumbs to the size of small peas. Take water out of the freezer. Add 5 Tbsp of ice water slowly, 1 Tbsp at a time and mix until dough just holds together when pinched. Add more water only if needed. The mixture should retain a crumbly texture at his point; it should not be sticky. Again do not over-pulse the dough. If you are not using a food processor, you do not have to worry about over-processing that much, you’ll be most likely ready to stop. Do pay a close attention though what the dough should be like.

Shaping and chilling the dough. After making the dough, now it will be divided into two parts. Make sure the dough has all the loose pieces incorporated. Wrap each piece tightly with a plastic wrap and refrigerate at least for 1 hour or overnight. You can make this the day before and keep it in the fridge. This will help the crust to be flaky.

Preparing the filling. Wash, peel, core, and cut apples into 1/2 inch-thick slices. I like to use a mixture of baking apples for a more interesting flavor. I used 4 granny smith, 2 Cortland and 1 sweeter honey crisp apple. Add the orange/lemon juice and coat the apples well. Don’t add anything else to the apples until ready to assemble the pie. When ready add 1 cup of cranberries to get a more interesting flavor or add another apple instead. Then add everything else and mix. I happen to have an apple corer gadget. I have to say it was helpful for coring the apples but if you don’t have one, you don’t need to rush out to get one.

Assembling the pie. Your working area is supposed to be cold for this part. I just open the kitchen window while I’m doing this step and it should be cold enough.

Take the dough out of the fridge. On a lightly floured surface, roll out one disk of dough until 1/8 inch thick. I check the diameter by putting the bowl above the dough. I just eye it to see if the dough is large enough in diameter to cover the bowl. The finished dough should be about 13 inch big in diameter.

Roll the dough around the rolling pin and unroll it over a 9 inch glass plate, pressing gently to fit into pan. Fill it with the apple mixture from above. Roll the other disk of dough in the same manner.

Drape over the bottom part. Use kitchen shears to trim overhang of both crusts to 1 inch. Press edges to seal. Fold overhang under and crimp edges: With thumb and index finger of your other hand, gently press dough against index finger of other hand. Continue around pie. Make several 3 inch slits in the top crust. This will allow the liquid to evaporate. I have a special clay bird that does this job. If you use the clay bird, you will not have to do this. If using the bird, cut 3 small slits in the middle of the pie, making an opening for the bird. Gently place the bird in and try to wiggle it around the apples. You can find these birds (see picture) at Williams Sonoma in the US -if anybody is interested.

Refrigerate the pie for 20 minutes. Preheat oven to 400 F.

Finishing the crust for baking. Whisk egg yolk and cream in a bowl; brush over the top of crust. Sprinkle the top with sugar.

Baking the pie. Place pie in preheated oven. Put a baking pan underneath to catch any liquid that escapes during the baking. Bake for 10 minutes. Reduce heat to 375 F. Continue baking until top and bottom crust are golden brown and juices are bubbling in the center for 70 to 85 minutes. Check on the pie after 1 hr and see if it is getting brown too quickly and needs to be covered with aluminum foil.

When ready, take the pie out and let it cool on a wire rack for at least 4 hours before serving. If you are not eating it all the same day, leave it on the counter loosely covered. Do not store in the refrigerator, the dough will get soggy.

enjoy!

Sources

text and photos by twincitiesherbs.com