"Ahh apple pie- what’s better than filling your house with the smell of apple pie baking in the oven on a fall day? I make this pie about twice a year- Thanksgiving and one other time usually as it’s so good I don’t want to ruin it by making it all the time and getting sick of it. The impetus for making this pie was for a dinner party where the theme was Mexican and I thought, why not bring some diversity to the table? This recipe is pretty basic but I add one pear because it just adds an extra sweetness that a pie of just apples doesn’t have. I also add a sprinkle of cinnamon to really bring fall out of this dish. While I made the pie dough from scratch (with a food processor which makes dough in about 2 minutes) you can certainly use frozen dough. Pictured are two smaller pies that I made from leftover dough and apple filling in a muffin tin (directions below)."
Total Servings: 6
- FOR THE PASTRY
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
- FOR THE PIE FILLING
- 5 Granny Smith apples, peeled, cored and cut into thin slices
- 1 pear (any kind) cored, peeled and cut into thin slices
- 3/4 cup firmly packed light brown sugar
- 1/4 cup all-purpose flour
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.