New England Apple Pie (and crust)

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Ingredients

Crust

  • 2/3 c. + 1 Tbsp. oil, I prefer safflower or sunflower oils (olive has too strong a taste)
  • 2 1/2 cups flour
  • 1 1/2 teaspoon salt
  • 1/4 cup cold water

Pie

  • 6-8 Tart Apples
  • 1 cup sugar (or 1/2 c. white 1/2 c. brown)
  • 1 Tbsp. flour
  • 1 Tbsp. Cornstartch 
  • 1/8 tsp. salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp. allspice
  • 1 Tbsp. grated lemon rind*
  • 2 Tbsp. butter
  • 2 Tbsp. heavy cream

*Optional

Instructions

Crust

  1. Mix oil, flour, and salt, leaving a few lumps the size of a pea in order to make the crust flaky
  2. Pour water over mixture gradually, working it with a fork.
  3. With hand shape mixture into a ball.
  4. Divide into two parts for upper and lower crust
  5. Press lower crust into pie plate using hands

Pie

  1. Peel, core and thinly slice apples
  2. In a mixing bowl combine sugars, 1 Tbsp. flour, salt, spices, and rind
  3. Pour sliced apples into sugar mixture, toss lightly to coat, and allow to sit for 15-20 min
    1. This starts to break down the apples, making them fit better in the pie plate
  4. Pour mixture into pie shell.
  5. Cut butter into small pieces and dot the top.
    • I also sometimes grate cold butter using a cheese grater, this distributes it more evenly
  6. Moisten edges of crust and put top in place
    • I do this the way my grandma taught me. This strategy works for even the most delicate of pie crusts. 
    1. On a piece of beeswax cloth, press out crust to the size of the pie (about 9 inch diameter.
    2. Use the cloth to lift and place the crust over the pie
    3. Slowly roll the cloth back, making sure you leave the crust cleanly on the pie.
  7. Press and crimp edges, gloss crust with heavy cream.
    • You can continue to re-coat every 10-20 min throughout the baking process.
  8. Bake at 400 F for 30 - 45 min. until crust is golden brown and the insides are bubbling.
    • I often place a baking sheet under my pie to catch any drippings and check regularly to ensure my crust isn't burning.