Truly, the best easy apple pie recipe in my dessert dossier.
As cooks and diners, we all have our favorite recipes. Whether tucked, folded, boxed or ring-bound, our culinary keepsakes tell a story about us from the company we keep to the good times we enjoy. One such recipe for me is a delicious apple pie–a go-to dessert that garners rave reviews and makes old men weep. (Well, it was actually more of a sob.) And if that isn’t enough, the pie is a cinch to make. No mixing conundrums, no dough deliberations, no runny messes in a pan; this is the perfect pie recipe for the beginner and chef alike.
THE apple pie recipe –worn, torn, stained, and well-loved.
The recipe comes from my friend Jeanette, former restaurateur, and unwavering devotee of all things delicious. Her culinary talents have left me speechless (even without my mouth full). We may live on opposite sides of Puget Sound now, but when I make this pie, Jeanette is surely in my kitchen as she is in my heart.
The foolproof oil dough requires no rolling or fussing over. Simply press (or smush as I like to say) the damp crumbly dough into the pie plate. Start with the sides, working your way down to the bottom of pie plate.
On to the apple pie filling!
The filling is as easy to make as the crust. Core and slice the apples (sometimes I peel them, sometimes I don’t). Mix the apples with the remaining dry ingredients, and pop the apples in the pie plate. Top apples with the reserved pie dough crumble and bake.
Jeanette’s Best Easy Apple Pie
|1 hours, 20 minutes
- 2 cups flour
- 2 tablespoons sugar
- 1 heaped teaspoon Kosher salt
- 2/3 cups vegetable oil
- 3 tablespoons milk
- 6-7 Medium apples (mix it up, e.g. Granny Smith, Golden Delicious and Jonagold)
- 2 tablespoons flour
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 cup butter
|Mix first three dry ingredients: flour, sugar salt
|Add vegetable oil and milk to dry mixture. Work together until mixture resembles damp coarse sand or tiny pebbles. Reserve one cup of mixture for the top crust.
|Place remaining dough mixture into pie plate and press to form crust on the sides first, then do the same to form bottom crust. Fill any holes with crumbs and press firmly.
|Core, peel apples and slice in to hearty chunks or slices. Mix apples with remaining dry ingredients: flour, sugar, nutmeg and cinnamon. Mound apples in the dough-lined pie plate. No need to press down apples; the crumb topping will fill up the gaps. Dot with butter
|Add the reserved pie crumble (crust) to top the pie. Add one tablespoon at a time covering pie evenly. Bake at 400 degrees F for 50 minutes, apple filling will bubble.