National Champion Baker’s Ambrosial Apple Pie Recipe
When I was 14, my mom signed me up for an apple pie baking workshop. Although the hours of listening to old lady baking war stories seemed to crawl by slower than molasses, I never would have guessed that it had given me an ace up my chef’s coat sleeve.
For a dozen years now, I’ve kept my recipe and pie baking techniques a secret. But finally am opening the kimono…
And now, here is the secret apple pie recipe that will make your holiday dessert a candy-coated trip to heaven:
(Original recipe makes 1 – 9 inch pie)
Apple Pie Filling
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/4 cup Truvia or 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/2 teaspoon ground cinnamon
- 4 apples (2 Red Delicious, 2 Gala) – peeled, cored and sliced
- 2 cups flour
- 1 egg
- 1 teaspoon salt
- 1 cup shortening
- 1/3 cup ice cold water
- OPTIONAL 1/8 cup 2% milk
Prep time 1 hour
Cook time 1 hour
Total time 2 hours
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, mix flour and salt. Add shortening so there are big gummy crumbs. Add the egg and water and mix until you can make a big dough ball.
- Divide the dough in to two smaller same sized balls.
- Roll out the dough to about 1/4 inch thin and then plop into pie pan.
- Replicate the process with the rest of the dough and keep it on the side.
- Melt the butter. Scoop in flour and add water, cinnamon, Truvia/white sugar and brown sugar.
- Fill the pie pan with the bottom crust in place with apples. The apples should barely be higher than the edge of the pie pan.
- Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Use a fork to create ridges on the edge of the bottom crust and then add a little water to the ridges like you would apply lipstick on dry lips.
- This water helps form a seal with the top crust when you apply it. Now you can top off the pie with the second glomp of dough. Add a few vent holes to the top piece of crust so the pie doesn’t explode.
- OPTIONAL. brush some milk on the crust for a golden appearance.
- Bake 15 minutes in the preheated oven. Lower the temperature to 375 degrees F (190 degrees C). Continue baking for 35 minutes, until apples are soft.
Feast on the pie with people you care about.
Tips and tricks:
- If you don’t have Red Delicious and Gala apples, be sure to use two different types of apples. This adds a dynamic in taste and texture to the pie. It’s subtle and makes the pie interestingly tasty.
- When you’re peeling, coring and slicing the apples, douse them in lemon juice. The citric acid prevents them from oxidizing and turning ugly brown.
- Don’t over fill the pie with apples that are known to be juicy because they will shrink in the oven and your giant looking pie will be hollow when it’s time to be eaten.
- If you’re not going to make your pie immediately after preparing the dough for the crust, stick them in the refrigerator for 4 hours. Don’t let your crust sit at room temperature for prolonged periods of time.
- For rolling the dough, use 2 pieces of wax paper and rolling pin. Use your hands to flatten the dough 1/2-1 inch thin and then make a dough s’more, so your dough would be the marshmallow and the wax paper would be the graham crackers.
- before topping the pie, cut a cool design in to the top crust. Unleash your Applcasso skillz.