Welcome Fall! I welcome you with the best apple pie in the world. The pie crust on bottom and the sweet crunch on top is a match made in pie heaven. I’m currently debating whether to make another one, since I already consumed the first. So. Good.
Butter Crust (my go-to pie crust)
- 1 1/4 cup flour
- 1/4 tsp salt
- 1/2 cup frozen butter, chopped
- 1/4 cup very cold water
In a large bowl, combine flour and salt. Cut in butter. Stir in water, one splash at a time. I use my hand to incorporate the dough until the mixture forms a ball. Wrap in plastic and stick in the freezer while preparing filling.
- 1/2 cup flour
- 1/3 cup sugar
- 1/2 unpacked brown sugar
- 1/2 cup rolled oats (not instant)
- 3/4 tsp cinnamon
- 8 tbs butter, cut into pieces
Combine dry ingredients in a bowl and set aside. Set butter aside.
- 1/2 cup sugar
- 1/2 cup unpacked brown sugar
- 1/4 cup flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 8 or 9 apples (choose crisp, not too sweet apples)
- 1 tbs cider vinegar
Combine dry filling ingredients in a large bowl and set aside. Wait to cut up apples.
Preheat oven to 375 degrees. Spray pie dish or cast iron skillet with non-stick spray. Roll out pie crust (I like to roll it out between 2 pieces of plastic wrap – easy and no mess). Form the pie crust into the baking dish and put it back in the fridge or freezer.
Peel and cut apples into about 1/3 inch pieces. You don’t need to be too particular about it. I like small pieces instead of slices- up to you. Work quickly to keep the apples from browning, but you can also put them in a large bowl of cold water to slow the browning process. Make sure to dry them well before adding them to the dry ingredients for the filling. Add the splash of apple cider vinegar and mix well.
Pour in the apple filling into the pie crust. Sprinkle the stuesel over the top and top with bits of butter.
Bake at 375 degrees for one hour. If the top starts to brown too early, cover loosely with tin foil.
ENJOY warm with vanilla ice cream.