Posted in Recipes

Farm to Table Apple Pie



The fist day of fall and we went apple picking at our local orchard. we picked a combination of Granny Smith and Gala Apples. the granny smith are more tart and crisp for the pie, no one wants a mushy apple pie. We added in a few gala apples that are softer and sweeter to sweeten it up and help make the “goo” of the pie filling.



Pre heat oven to 375 degrees Fahrenheit

Pie Crust:

2 1/2 cups all-purpose flour, plus extra for rolling

1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes

1 teaspoon salt

1 teaspoon sugar

6 to 8 Tbsp ice water

Mix together in a large bowl, flour, salt, sugar. Using a whisk or potato masher mash cold butter into dry ingredients until fully combined (will be crumbly) slowly beat with a mixer ,while adding in the water until a think dough forms into  ball. Wrap in saran wrap and refrigerate 1 hour. let stand at room Temp 5 minutes before rolling out.

Separate the dough into two equal halves , on a well floured surface roll out as flat as you can get it with a floured rolling pin. If the dough is too think will not cook all the way on the bottom of the pie.

Cut the one rolled out dough piece into a circle about 1/2 inch larger than the circumference of your pie tin. place in pie. Cut the second rolled piece into 1 inch strips long enough to go across the pie.


6 cups thinly sliced, peeled apples (6 medium)
3/4 cup white sugar
3/4 cup dark brown sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/ 8 teaspoon ground cardamon
1/8 teaspoon ground all spice
 1 tablespoon lemon juice
Mix all together in a large bowl until apple slices are thoroughly covered. Put the apples in into the bottom pie crust.
Weave the strips of pie crust dough over and under each other on top of apples. Trim off extra dough around the edge of the pie tin and crimp the edges all the way around with a fork.
Optional: beat one egg and brush top of crust with the egg wash
Bake at 375 for 45 minutes to an hour until crust is golden brown and filling is bubbling.

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