Tag Archive | fruit

Apple Pie Recipe

Photo Nov 02, 2 24 39 PMWith Autumn brings the cooler weather, and the changing of the leaves. Yesterday I visited Oak Glen apple orchard in Yucaipa, CA. It’s the “New England” of California. What a great time we had shopping and tasting apple “goodies”. One of the best things about apples is that they come in so many different varieties. There’s a type out there for every tastebud! On top of that, there are endless recipes.

Apples always remind me of my Grandma. She made the best apple pie. Here is her delicious recipe:



Pie Crust:

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water
Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again. Note that too much water will make the crust tough.

Remove dough from machine and place in a mound on a clean surface. Work the dough just enough to form two disks, do not over-knead. You should be able to see little bits of butter in the dough.Wrap each disk in plastic wrap and refrigerate for 1 hour. When ready to make pie, roll out each disk. use one for bottom of pie and one for the top.


7-9 Pink Lady/Granny Smith/ Macintosh apples (a mixture)
3/4 cup white sugar
1/4 cup brown sugar
1/4 tsp nutmeg
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
2 tsp lemon juice

Preheat oven to 400 degrees F.

Peel, core, and slice apples thinly. Mix apple slices with sugar, flour, nutmeg, lemon juice and cinnamon. Place apple mixture in pie dough. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is golden brown, fully baked and apples are tender.