I love to bake and I am excited to share with you my favorite apple pie recipe. Lately, I have started making what I call fancy pies! I knew I wanted to make a fun crust so I made this one a little different from the berry pie I made a few weeks ago. When I made my first “fancy pie”, I found a lovely rose and leaf pie crust on a site called The Kitchen McCabe as my inspiration. It was fairly easy to make but did take more time than I expected.
- Pie Crust:
- 6 cups all-purpose flour
- 1 1/2 teaspoon salt
- 4 sticks unsalted butter
- 10 tablespoons margarine
- 8 - 10 tablespoons cold water
- Apple Pie Filling
- 6 - 7 cups granny smith apples, peeled, cored, and sliced (feel free to combine types of apples)
- 3 tablespoons butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tablespoons cornstarch
- In a large bowl, sift the flour and salt.
- Cut the chilled butter and margarine into 1-tablespoon pieces and add to the flour mixture. Use a pastry cutter to mix the flour and shortening together.
- Work the dough until pieces of butter are about the size of large peas. Add the ice water little by little until the dough just barely begins to hold together. The dough is ready when you pinch the dough and it holds together in your fingers. Be careful not to add too much water.
- Wrap and chill for at least 1 hour.
- To make the pie crust with a Food Processor, add flour and salt into the machine. Cut the chilled butter and margarine into 1-tablespoon pieces and add to the flour mixture. Process a few seconds until the dough resembles large peas. Add the water, one tablespoon at a time, processing very briefly. The whole process would take 20 to 30 seconds.
- If pastry has been chilled for a long time, let it sit at room
temperature for at least 15 minutes before rolling.
- Lightly flour a pastry board, marble counter, or kitchen
counter. Divide the pastry in half. Pat each piece of pastry into a flat round.
- Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface. Place in pie pan.
- Repeat with the next ball of dough, rolling the pastry out into a large round. Cut pastry into desired shapes with cookie cutter, Iron Orchid form or other cutter.
- Refrigerate the cut pastry until ready to assemble for baking.
- Preheat oven to 350 degrees.
- Melt 3TBL butter in a frying pan. Add apples and cook 3 -4 minutes.
- Add the cinnamon and nutmeg.
- Add sugar and cornstarch a cook three minutes longer. Spoon mixture into prepared crust and top with flower-shaped crusts.
To make the pie crust for the bottom of the pie pan and pastry cutouts:
Prepare the apples
Bake for approximately 25 - 35 minutes (depending on your oven. Enjoy!
To start, using a 2″ round cutter, cut circles using three to four pie crusts.
To make the flowers, place four of the circles as pictured below.
Gently roll up the four circles.
Cut the rolled pie crust circles in half.
Using your fingers, pinch the non-fluted end together.
Gently pull apart the petals to resemble a rose and set the roses aside as they are made.
Cut one crust with small leaf-shaped cookie cutters. With the back side of a knife blade, add indentations of the leaf veins.
Place one of the crusts in your pie pan.
Prepare the apples according to the recipe.
Add the decorative pie crust pieces as desired. I used the leaves around the outside edge and put the roses in the center.
Once the pie is baked and tasted, you will see that this is the best apple pie recipe!