|This is a flaky, lightly spiced and bursting with apple goodness!|
If you want to get your New Year’s off to a perfect start, why not make a homemade pie? Today, I want to share a simple recipe that has been requested by my family and friends more often than I can count with my Never-Fail Apple Pie.
|Granny Smith apples are perfect because they also produce less water.|
As you all know, I like the easiest way of doing things. Therefore, I only use my oil-pie crust recipe since it is simple, flaky and so delicious. Below is the slightly adapted version, enough for a thick, 10-inch double crust.
|My Never-Fail Apple Pie is so yummy.|
My Never-Fail Apple Pie
1 cup of sugar
1/3 cup of flour + 1 tablespoon
1 teaspoon of ground nutmeg
1 teaspoon of cinnamon
1/4 of salt
9 cups of Granny Smith apples, peeled and diced
3 tablespoons butter
Oil Pie Crust (Double Thick Crust for a 10-Inch Oil Pie Crust):
3 cups sifted all-purpose flour
1 cup olive oil
1/2 cup milk
1/4 teaspoon salt
To Prepare the Pie Filling:
Put the chopped apples in your microwave on high for about five minutes to soften them up to give them a start.
Then put all the other filling ingredients, stir well and fill your waiting pie crust.
Top with your remaining top crust. Be sure to slit the top.
Bake at 425-degrees for 15 minutes, then reduce the oven temperature to 375 for about 40 minutes, depending on how your oven is regulated. Test the apples to see how soft they are will help determine when the pie is finished.
To Make the Pie Crust:
Grease a 10-inch pie pan.
Mix all the ingredients in your bowl until they form a greasy ball.
Divide the ball into two for the top and bottom crust.
Roll out the first ball on a sheet of wax paper. You can press it into your pan or save it for your top crust. I pat the first ball into the pan, pour my filling, then roll the remaining top crust on the wax paper so it has a nicer appearance.
If it sticks to the paper, then sprinkle a little flour to make rolling easier. Don’t worry if your dough ball feels greasy because it is normal. Once you have the crust in the shell, you can fill it with your favorite filling and bake as usual.