Apple Pie from Scratch

My favorite kinds of recipes are "successful failures". These are the kind where nothing seems to go right when you're making it, so frustration ensues. Out of discontentment , you

find your own way to make it work, and then it miraculously does.

This recipe was a successful failure.

I wanted to make one big apple pie, really. But this particular crust wasn't agreeing with me. My patience wore thin quickly when I couldn't get the dough into the pie tin in one piece. So I simply rolled out smaller dough pieces, and made 4 little pies.

I think it might even taste better this way.

As a bonus, the crust actually turned out, even though I suspected that it was ruined. I LOVED how it tasted and the texture was perfect. I think this recipe might be idiot-proof.

I found both pie crust and pie filling recipes on Pinterest...via Pioneer Woman, which is quickly becoming one of my favorite recipe websites.

Here we go...

Pie Crust (via Pioneer Woman)

Ingredients

1 1/2 cups Crisco

3 cups flour

1 whole egg

5 tbs cold water

1 tbs white vinegar

1 tsp salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

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And now the actual pie filling and crumbly topping:

(via Pioneer Woman)

Ingredients

6 cups peeled and sliced Granny Smith Apples

1/2 whole (juice of) lemon

1/2 cup sugar

4 tbs flour

1/4 tsp salt

1/2 cup flour

1-1/2 stick butter

1 cup brown sugar

1/2 cup quick oats

1/4 tsp salt

1/2 cup pecans, chopped

1/2 jar caramel topping

In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait.