My great-grandmother was an incredible cook/baker. Meals were an event, a family centered event. She brought flavor to life and the pungent scents of her cooking brought everyone to the table. I am incredibly grateful that she was present during the first 8 years of my life. She left a deep impression on me and I continue to feel her love laced through all that I make or bake. It was evident through her love of serving she made everyone feel special- I hope that feeling transcends to you while you indulge this sweet recipe inspired by my great-grandmother, Marion.

Pie Crust (A labor of Love)

2 1/2 cups organic all-purpose flour or GF version I love Pamela’s baking mix (High Altitude  hasn’t made a difference to my crust so I don’t normally add additional flour)

Pinch of salt (I use Himalayan pink salt)

1 Teaspoon sugar

2 sticks or 1 cup cold sweet cream butter cut into small squares (size of a dime)

1/4-1/2 very cold water

Apple Filling 

6-8 Pink lady apples (My favorite) More so your preference- sweeter the better

2 Tablespoons flour

2/3 cups sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Pinch of salt

2 Tablespoons sweet cream butter cut into small squares

Optional Egg Wash 

1 Egg

Splash of milk

Place flour, salt, and sugar in a bowl and begin to mix. Thoroughly combine ingredients. Feel free to use a food processor- I do not use one for this recipe so a mixer will do.

Add butter squares to mix and use the pulse setting on your mixer until the butter has formed into smaller balls like the size of a bean or pea. Do not over mix as this will result in a tougher dough.

Have your beater on its lowest setting and begin slowly adding your 1/4 – 1/2 cold water. The more water I’ve used the less happy I’ve been with the crust. Its consistency becomes more so like cardboard and less like a homemade crust. The dough will start to come together but don’t be alarmed if it is still floury. It may be harder to work with but better to eat!

Divide the dough in half making each half a ball in your hands. Proceed to flatten out into a disc and wrap in wax paper or plastic wrap. Place in refrigerator for about 20 minutes.

Butter the inside of your pie dish, and line a baking sheet to prevent butter dripping too your oven bottom. Flour your rolling-pin and work area.

While the dough refrigerates prepare your apple filling. Place cut and peeled apples into a bowl. Add sugar, flour, cinnamon, nutmeg, and salt. Mix until all apples are beautifully coated.

Preheat oven to 425 F. Roll out one portion of your dough to fit your pie dish. Roll the dough to the thickness of your choosing. Roll dough over your rolling-pin for easy transfer to pie dish. Begin fitting the dough to the dish, gently pressing to have an evenly dispersed crust. Roll out second portion of dough.

Pour apple filling into your bottom crust. Scatter the remaining butter squares over the apples. Lay your second portion of dough over top apple mixture and start pressing the dough together. Trim off any excess or use it to fill in spaces with no crust coverage. Use a fork to press edges creating a tight seal.

If you wish to use the egg wash (creates a golden brown crisp to crust) whisk egg and milk together. Use a marinating brush to evenly distribute egg wash over top your crust.

Cut 4 slits in center of your crust for steam to escape. I used to think this was a flower decoration- I was glad to learn its purpose outside of being aesthetically pleasing.

Bake at 425 F for 25 minutes then reduce oven temperature to 375 F and bake for an additional 30 minutes.

Let cool and Enjoy!

I hope this recipe tickles your tastes buds while warming and comforting your soul. This will be added to my Veg-Recipe page for easy access but I wanted to be able to tag it which I am not yet able to do under my recipe page.

Love and Gratitude,

Tori