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Apple Pie with Attitude

Are you as good a cook as a seventh-grader? That’s how old Food Sharing Network’s Kathy Mathieu was when she made her first apple pie. “I don’t remember being taught to cook – certain recipes, yes, but no general instructions about technique,” she said. “I suspect being part of a family that always seemed to be cooking made me fearless about making my first apple pie in grade school.”

This is a good recipe for a home chef who is not a perfectionist and does not require picture-perfect results. Think of it as apple pie with attitude.

Kathy’s Easy Apple Pie

The Basics:

2 cups white flour

½ lb butter

1 tsp. salt

¼ cup ice water

2 ½ lb Granny Smith Apples

¾ cup sugar

Juice of one small lemon, freshly squeezed

1 tsp. cinnamon


Wax paper

9 ½ inch glass deep-dish pie plate

Cut 6 ounces of the butter into small pieces.

Using two sharp knives in a crisscross fashion, cut the butter into the flour until you have tiny bits about the size of a corn kernel. This is the most tedious part of the recipe, but worth the trouble. By hand mixing, you retain maximum control of the dough and are less likely to obliterate the tiny bits of butter that will make the crust flakey.

Add salt and toss lightly.

Add ice water and finish combining by hand just until it is possible to form two balls of dough. Put the dough in the refrigerator for about 30 minutes.

Wash and peel the apples.

Place one ball of dough on a piece of wax paper about one inch wider than the pie plate.

Using your bare hands, gently flatten the ball a bit.

Starting from the middle, roll out the dough to make a circle at least one inch bigger than the rim of the pie plate. If bits of dough break off, lift the waxed paper and add the bit back where the dough seems thinner.

Carefully peel off one side of the waxed paper. A sharp knife can be helpful here. Flip the dough into the pie plate and remove the second piece of waxed paper. Dough that breaks off can be used to patch spots as needed. Trim the dough along the edges with a sharp knife, using that extra dough as needed.

Here’s a confession: I don’t remember ever making a pie that didn’t require patching.

Place one rack in the middle of the oven, and another underneath. Put a piece of foil on the rack underneath to catch drips. Preheat oven to 425 degrees.

Core and slice apples, and pile them on top of the crust.

Top apples with sugar and cinnamon, lemon juice and the remaining 2 ounces of butter cut into small pieces.

Roll out second crust and place on top, patching gently as needed. Press together the two crusts just inside rim of pie plate. Sealing the crust this way makes it less likely that the hot filling will spill over the pie plate.

Cut three small vents in crust.

Bake for 10 minutes at 425 degrees, and then about 40 minutes at 400 until golden brown.

This is a juicy pie with a buttery crust.

2 Responses to “Apple Pie with Attitude”

  1. Emily says:

    Trying this now with a store-bought crust (feeling lazy).

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