Apple Pie...a Billings Family Tradition

The bridal shower on Sunday was really fun. In addition to the pasta salad I also brought an apple pie. Everyone enjoyed it and really wanted the recipe. I bake pies so often, I never thought of posting recipes for them. One of the important things with apple pies is not to use too much sugar so that you can really taste the fruit.

Pies are easy once you get the hang of them. Don't be intimidated. I'm always available for lessons for those in the bay area. My Dad is an excellent pie baker and can provide training on the East Coast. :)

Here's the apple pie recipe I use:

First, the crust:
2 sticks butter
12 oz. all purpose flour
1 Tbsp sugar
1 tsp salt
4-6 Tbsp iced water

I use my cuisinart to make crust. If you don't have a cuisinart, you can use a pastry cutter or fork. I cut the butter up into cubes and pulse it in the cuisinart with the flour until it reaches a sand like consistency. Then I add one tablespoon of ice water through the shoot and pulse a couple time. I keep adding ice water until the mixture is just wet enough to ball up. I then ball up the mixture and wrap it in plastic wrap and plop it in the fridge. It needs to refridgerate for at least two hours before use. When you are ready to make you pie just cut it in half, shape it into hockey pucks and roll it out with your rolling pin.

Next the filling:
3 lbs. organic granny smith apples (organic really does taste better with pies)
1/4 cup brown sugar
1/4 white sugar
2 Tbsp all purpose flour
1/2 tsp cinnamon
pinch of salt
1/4 tsp ground nutmeg
juice of 1/2 lemon

Peel core and slice the apples about 1/4 inch thick. Toss all the ingredients together and let sit while you roll out your crusts.

Then assemble:
Roll out the bottom crust and place in your pie plate. The bottom crust should overlap the edges of the pie plate. Spoon the apple mixture into the pie plate. Spread an even layer on the bottom first and then pile the rest on top. I usually reserve about a cup of the apple mixture to make some mini pies with the crust trimmings. Wet your finger and go around the edge of the pie plate. Roll out your top crust and place on top of the pie. This should also overlap. Gently press the top crust over the pie and into the area where you wet the bottom crust. Trim so there is about 3/4 inch overlap total. twist the extra dough in and primp with your fingers. Poke some holes in the top of the pie with a fork to allow steam to escape while cooking.

Finally the oven:
Preheat your oven to 450 and put the pie in for 10 minutes. Then reduce the heat to 350 for another 30-40 minutes. The pie is done when the crust is a nice golden color and you can hear it sizzling inside. I have a crust guard from Pampered Chef to keep the edges from burning. You can also cover them with foil to be safe.

Bonus, the mini pies:
I roll out the extra crust and put the reserved apple mixture in the middle. Fold up the sides. This smaller pie only needs to bake for about 25 minutes at 350.

Andy usually eats the whole pie and then I give the mini pie to a neighbor or co-worker as a treat.