DIY Network

Granny Smith Apple Pie From "Ask DIY Cooking & Entertaining" episode DADC-108

It might not be your mom's apple pie, but this one comes close.

Q: I've tried and tried, but I just can't make apple pie like my grandmother made it. Can you give me a recipe that will make my kitchen smell as good as hers did?

A: (from DIY's master chef, Paul Sturkey) Grandmother's apple pie may be a difficult act to follow, but here's a great recipe that will help demystify the process of making an apple pie.

advertisement

	Figure A
	Figure B
	Figure D
	Figure E
	Figure F
	Figure G

Pie-Crust Suggestions

• Mix shortening and unsalted cold butter in an electric mixer. Add 1 Tbsp. of salt and flour to the mixing bowl, then slowly lower the mixing paddle down into the bowl for even mixture of the pie-crust crumb.

• Add a small amount of thickening agent (flour mixed with water) to the crumb mixture. Remove the dough from the mixer and place it onto a clean cutting board (without flour).

• Separate the dough into two equal halves (figure A) since you'll need two crusts for this pie. Shape each half into a disc, wrap each in plastic wrap and place into the refrigerator until you are ready to roll out and use. (Leave refrigerated for at least 20 minutes to firm up the butter and shortening.)

Recipe for Filling

Filling ingredients:

6 to 7 Granny Smith (figure B) apples -- peeled and cored and sliced lengthwise into 1/4-inch-thick slices
1/3 cup water
1/4 cup sugar
1/4 cup light brown sugar

3 Tbs. corn starch
1/4 Cup water to dilute corn starch
1/3 Cup sugar
3/4 Cinnamon
1/4 tsp. salt
2 Tbs. butter

1 egg and 1 Tbs. water beaten together to make egg-wash

Steps:

• Pre-heat oven to 425 degrees.

• In a large skillet, combine the first quantity of water both types of sugar with apples (figure C). Granny Smith apples are preferred since they have the perfect tart flavor and just the right amount of moisture for pies.

• Bring to a boil and simmer 2 minutes (figure D).

• Mix together cornstarch with second quantity of water and dilute cornstarch.

• Stir into apple mixture and bring back to a boil and cook two minutes more until the mixture is thick and clear.

• Remove from heat and stir in the1/3 cup of sugar, cinnamon, butter and salt. Allow the mixture to cool.

• Place one crust into a 9-inch pie pan.

• Place filling on bottom crust (figure E).

• Using a pastry brush lightly brush the rim of the bottom crust.

• Carefully place top crust on top of the apples (figure F) and pinch crusts together.

• Trim off any excess dough (figure G).

• Brush crust with egg wash.

• Using a paring knife place 4 to 5 slits in crust.

• Sprinkle a little sugar on top of the crust.

• Place pie on a durable cookie sheet and place on the center rack of the oven.

• After 20 minutes reduce heat to 375 degrees and bake pie for 30 to 35 more minutes.

• Remove pie a cooling rack and allow to cool 1hour or longer before slicing.

• Serve with your favorite vanilla ice cream and a light dusting of cinnamon.

This recipe makes one 9-inch double crust pie.