There's nothing better than a homemade apple pie. Here at HIP, we are lucky enough to enjoy Physiotherapist Jennifer's delicious baking; this apple pie recipe is a staff favourite that we are happy to share with all of you!
Crust
Ingredients:
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon salt
- 6 Tablespoons unsalted butter, chilled and cubed
- 3/4 cup (148g) vegetable shortening, chilled and cubed
- 1/2 cup (120ml) ice water
Directions:
1. Mix the flour and salt together in a large bowl.
2. Add cubes of butter and shortening to the flour mix.
3. Using a pastry blender, but the butter and shortening into the flour mix until it has a coarse
crumb texture (no lumps bigger than a pea).
4. Gradually add in ice water mixing between. Use a rubber spatula or spoon to mix, do not use
your hands as you do not want the butter to melt.
5. When the mixture begins to hold together in large clumps- stop adding water- it is okay if you
did not add it all.
6. Put dough on floured surface and fold together until it comes into nice dough ball. Do not over
work.
7. Divide dough into 2 flat balls and refrigerate for at least 2 hours.
Filling
Ingredients:
- 6 to 7 Granny smith or Gala apples- cored and thinly sliced
- 3 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground clove
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
Directions:
1. Melt butter in saucepan over medium heat.
2. Whisk in flour and simmer for 1 minutes- whisk constantly.
3. Add in water and sugar and bring to boil- whisking constantly.
4. Allow to simmer for 3 minutes and then remove from heat.
5. Place cored and sliced apples in a large bowl and add in the spices. Mix together so the apples
are evenly coated.
6. Pour sauce over apples.
Pie Assembly
Additional Ingredients:
- 1 egg
- 1 Tbsp of water
Directions:
1. Pre heat oven to 425 F.
2. Roll out one of the chilled dough balls until it is a 12 inch in diameter circle. (ensure even
thickness across.
3. Wrap dough around roller and use to gently place in 9 inch pan. Be careful to not stretch dough.
4. Add in filling- mounding in center. Your filling with settle as it cooks so for a full looking pie
ensure you slightly over fill pan being careful not to get filling on the edges.
5. Roll out second crust to cover pie. You can choose whichever design you prefer, just ensure
there is at least one hole in the top so that the crust won’t rupture as it bakes.
6. Cut off extra dough and secure edges by folding top crust under bottom crust and sealing by
pressing a fork.
7. Beat together egg and water- liberally brush over top crust. This will give it the nice golden
color.
8. Bake at 425 for 15 minutes. Reduce heat to 350 and continue to bake for 45minutes.
9. Rest at room temp for 1 hour prior to serving.
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