Kate’s Old Fashioned Apple Pie

Posted May 29th 2014

This week, we're turning our recipe post over to Kate McDermott (artofthepie.com) - who offered to share her coveted pie dough recipe with us to share with you.

Apple-Pie-&-DoughThis week, we’re turning our recipe post over to Kate McDermott (owner of “Art of the Pie”
 – artofthepie.com). Kate is a user of our rolling pins and offered to share her coveted pie dough recipe with us to share with you. Enjoy! 

Apple Pie continues to be America’s #1 favorite pie. Using a mix of tart and sweet apples makes for a real flavor sensation. An optional splash of Calvados for depth of flavor will make this homemade treat one that cannot be beat.

Line a 9” deep dish pie pan with bottom crust. In large bowl mix 8 to 10 cups of sliced or chopped apples (about 2.5 to 3 pounds), 1 teaspoon cinnamon, 1/2 teaspoon allspice, a little salt, pinch of nutmeg, flour (1/4 to 1/2 cup), 1 tablespoon apple cider vinegar* and as much or as little sugar as needed depending on the sweetness of the apples (1/4 to 1 cup). Dot with butter and cover with top crust. Cut vents. Crimp edges. Brush with egg white wash and sprinkle with sugar. Bake at 425F for 20 minutes. Lower temp to 375F and bake for 40 minutes more or until done.

Notes

  • Use a mix of organic heritage apples, unpeeled for flavor and color.
  • *Freshly squeezed lemon juice may be substituted for apple cider vinegar.
  • 1 tablespoon Calvados or other apple brandy is a nice optional addition, too.

Art of the Pie Dough (enough for 9” double crust pie)

  • 2.5 cups flour
  • 14 tablespoons Kerrygold Irish Butter (or a mix of butter, leaf lard or shortening). ! 1/2 t salt
  • enough ice water to mix (between 6 to 12 T)

Cut fat into dry ingredients until fat pieces looks like a variety of sizes from cracker crumbs to small walnut size. Add enough water to hold together. Form into a round ball and then cut in half. Form the two hemispheres of dough into chubby discs; wrap and chill in refrigerator for at least one hour.

Roll out on floured board.

Technique for Crust

  • All ingredients should be cold.
  • Use a light touch and don’t overwork the dough.

Kate McDermott – Art of the Pie ®
 www.artofthepie.com

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