1. 6 mini pie crusts which I picked up from the store, for convenience.
For the pie dough:
2. 1 cup all-purpose flour (If you’re looking to bake the crust from scratch too, I’d suggest using three times the ingredients numbered 2 through 5)
3. 1/2 teaspoon salt
4. 1 tablespoon sugar
5. 5 tablespoons butter
For the pie filling:
6. 3 tart peeled apples (I used one Granny Smith apple, the green kind and two Gala apples, the red ones)
7. 1/2 cup white sugar
8. 1/2 cup brown sugar
9. 1 teaspoon cinnamon
10. 1 tablespoon lemon juice
11. 1 tablespoon all purpose flour
12. 1/4 teaspoon salt
13. 1 tablespoon apple cider vinegar
1. Warm the butter in the microwave until it is soft, but not melted.
2. In a large bowl, mix the sugar, the salt and the flour. Add the butter and knead into a crumbly dough.
3. Wrap the dough in a plastic wrap and refrigerate for about 20 minutes, while you proceed to make the pie filling.
4. Peel the apples and slice them. Soak them in a bowl of water with a table of lemon juice, so that they don’t turn brown.
5. In a bowl, mix the sugars, the flour, the salt, the apple cider vinegar and the cinnamon.
6. Drain the water off teh apples and mix them with the spices.
(Follow steps 7 through 9 if you are making the crust from scratch. In case you are using ready pie crusts, like I did, skip to step 10)
7. Roll a large-ish ball of pie crust out until it is about 1/8th of an inch thick.
8. Lift it off carefully and place it onto your pie pan.
9. Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust.
10. Dump all of the apples in the pie/pies.
11. Roll out the remaining pie dough and place it on top.
12. Alternately, you can cut out strips and make a criss-cross pattern.
13. Make sure the dough is properly sealed at the edges. You may use the back of a knife/fork to create a pattern around the edge of the pie.
14. Cut long strips of tinfoil and place them around the edge of the pie. This will prevent the crust’s edge from burning while it bakes.
15. Sprinkle the top of the pie crust with some cinnamon. Alternately, you can roll the extra dough out into pretty shapes and place it on the pie crust. More options could include cutting out a little pattern in the rolled out dough before placing it on top of the filling.
16. Bake your pie at 400 degrees for 50-60 minutes. The mini pies were baked for about 25 to 30 minutes. The large single one takes longer.
1. The recipe I used for the pie dough mentioned that I should add a couple of table spoons of iced cold water to get a flaky crust. When I DID add the water, the dough got too sticky. I’m pretty sure I wouldn’t have been able to roll it out to line the pie-pan. The recipe I’ve used is a combination of two recipes, plus my own additions.
2. Granny Smith apples make extremely sour pies. I don’t quite fancy pies like that. I think using a mixture of red and green apples was a wise decision.
3. A nine inch round pan is equivalent to 6 mini pie crusts. Or something like that. 🙂
4. Poking holes in the bottom of the pie crust lets out steam while the pie is baking, thus ensuring a crisp crust.
5. Place a chunk of butter on top of apple filling in step 10, to give it richer flavor. (As if you haven’t had enough of butter go into the recipe already!)
6. You will want to take the tinfoil, from step 14, off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge.
7. Baking the apple pie is the easiest part, you know. It’s the pre-prep and the wait for the pie to cool down that is the bitch. 🙂
8. It’s pretty likely that your pie will overflow. When using mini pie crusts, it would work to place them on a baking tray and slide that into the oven. For a single large pie, you might want to spread a larger tin foil out just under your pie-pan.