Thanksgiving is next week. And pie is kind of a must. (Apple for me!) So now that we’ve got the pie basics covered, it’s time to kick it up a notch, and show that crust some love. Sure you can throw another rolled out crust on top and call it a day, as seen here. Or you can impress your guests with a fancy crust. If you choose option B, don’t fear. Perfection is not the name of the game with these two techniques. Perfectly imperfect, aka rustic, is more like it. People will think you slaved away all day on the pie. Go ahead, let them think what they want.
Apple Pie
makes one regular pie, or six 5″ mini pies; this recipe is a combination of my favorite pie crust + my favorite apple filling
APPLE FILLING
3 Granny Smith apples
4 McIntosh apples
2 tsp. lemon juice
1/2 c. + 2 tbsp. sugar
2 tbsp. all-purpose flour
1/4 tsp. sea salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1. Make a double crust according to directions.
2. Peel, core, and slice apples. Add in the rest of ingredients. Stir and set aside. If making a mini pie, dice the apples.
3. Place crust in pie dish. Add apple mixture. It should peak above the top of the pie dish. Finish the pie using one of the techniques below.
4. Continue referring to the Pie Crust 101 post for baking times, etc. If making a mini pie, refer to this post.
Lattice Technique
On a well floured surface, roll out pie crust. Using a pastry wheel or a knife, cut 12 strips of dough, about 3/4″ wide (thinner for mini pies). Place 6 strips across, using the longer strips in the middle and the shorter strips on the end. Think back to your childhood craft days, and create a lattice with the dough placing 6 more strips in the opposite direction. Weave strips over, under, over, under… Trim extra dough and seal edges with a crimp or press with a fork. Apply egg wash to achieve those golden hues, and sprinkle with turbinado. Lattice technique also used here.
Circular Technique
On a well floured surface, roll out pie crust. Using a round biscuit or cookie cutter, cut out enough circles to cover the pie, about 1.5″ in diameter (smaller for mini pies). Begin placing circles at the outer edge of the pie, slightly overlapping, working your way around until reaching the top. Apply egg wash to achieve those golden hues, and sprinkle with turbinado.
Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton,Bags by Bloom and Harvard Common Press
A perfect crust! Beautiful photos, as always.
Apple pie is still fresh on my mind
Gorg photos. Love the circular technique, will have to give it a shot on my next pie!
Oh my, this pie is a beaut! Love it!
That is like, the most perfect looking pie. I don’t even understand it. …..are you magical?
You wouldn’t believe all my pie “rules” I broke and this still turned out the way it did. That is magical!
So pretty. Almost too pretty to eat. But not quite…
oh my! this is so pretty! I love individual pies!
The mini pies are so cute and I agree, pie is a must, especially apple!
Gorgeous!
I love the circular crust, so beautiful!
I’ll definitely try that for my Thanksgiving apple pie!
The pie is so beautiful that I’m tempted to make one. But the pie crust requiring butter,cold,patience sounds tough! Especially patience!
You are seriously talented!
Your pie looks perfect!
Your pie is dreamy. Like, I’m seriously dreaming of it and how much my Smudge is going to LOVE it. So when she asks me tonight, “Mom, what are we going to do tonight,” I’m going to tell her, “MAKE THIS PIE!” She will love YOU forever. I’m always a little intimidated by pie because of the crust and am always looking for the perfect recipe. I just might have found it. Gorgeous!!
So honored you would bring one of my recipes into your kitchen, especially with the Smudge. Hope you guys love it as much as we do!
beauuutiful crust. you’ve inspired me to give it a try
So pretty! Is it too early for pie? I want some.
It’s never too early! And if it is, I’m guilty.
My god, those crusts are gorgeous!! I am jealous of your crust making capabilities. I’m trying that circular method soon!