This time of year I love making pies! Several years ago I found a pie crust recipe that is easy to make and always tastes good that helps make my apple pies delicious and basically no fail.
The recipe comes from Carla Hall. I saw her talk about it on the Chew and had to try it, and I’ve used it ever since.
Carla Hall’s Perfect Pie Crust
- 1 T Sugar
- 1/2 t Salt
- 1/3 C Water
- 1/2 lb Butter, cubed (or two sicks)
- 2 1/4 C Flour
Dissolve the sugar and salt in water, refrigerate. Place the flour in mixing bowl, cube butter and drop in the bowl then refrigerate the bowl. The key to this pie crust is making sure everything is cold.
First you combine the flour and butter. You can do this with a stand mixer, but I prefer to use my hands. Once combined, add the water and continue mixing until big chunks form.
Then you’ll divide the dough in half and roll out to be 1″ thick discs and wrap tightly in plastic wrap and refrigerate for at least an hour. The dough is good in the fridge for up to a week and can be frozen for up to 3 months so you can do this ahead of the holidays.
Because this crust is so good, my pie plate is deep and I prefer a crumb topping, I tend to use both halves of the crust on the bottom to have a good thick crust. But if you prefer to use one half of the crust on top of the pie, you can! Bake at 400 degrees for 20 minutes and let cool before you add the apple pie filling.
Apple Pie
- 5 – 6 Granny Smith Apples
- 1/2 C Sugar
- 1/2 C Brown Sugar (firmly packed)
- 1/4 t Nutmeg
- 1/8 t Salt
- 2 T Flour
- 1 T Lem Juice
- 3/4 t Cinnamon
- 1/8 t Ginger
- 3 T Butter
First step is to peel the apples and then cut them into chunky pieces. Put in a sauce pan with up to 1/4 C cold water. You may not need all of the water depending on how much liquid the apples produce so keep an eye and use the water to keep the apples from sticking. Simmer until the apples are tender; about 4 minutes. Place in pie crust.
Combine remaining ingredients, except the butter. Sprinkle over the apples. Cut up the butter into chunks and place around the mixture on top. It will melt and carry that spice mixture into all the nooks and crannies between the apples. Bake the pie at 450 degrees for 10 minutes.
While the pie is baking, I make the crumb topping. It is really simple! Again I use my hands to combine the ingredients.
Crumb Topping
- 1/2 C Butter, softened but not liquid
- 1 C Flour
- 2/3 C Brown Sugar, firmly packed
- 1 T Sugar
After the 10 minutes, remove the pie, and turn the oven down to 350. Sprinkle the crumb topping on top of the pie and put it back in the oven for 45 minutes.
Be sure to keep an eye on the crust, you don’t want to burn the edges. If it starts to look too brown, you can just lay a piece of foil on top.
Let it cool and enjoy!
