Taste of Home…Ahern Homemade Apple Pie

Ahern Homemade Apple Pie

 

*Photo: Pam Ahern’s pie. Made with love.

 

The pie filling recipe came from my mother-in-law, Patty Gordon. The pie crust recipe came from Southern Baked: Celebrating Life with Pie by Amanda Dalton Wilbanks.

 

INGREDIENTS for pie filling

6-8 apples, sliced thin

¼ c all-purpose flour

½ c + 1 t brown sugar

½ t + sprinkle nutmeg

½ t + sprinkle cinnamon

1 t lemon juice

Few pats of butter

 

INGREDIENTS for pie crust

THIS IS A DOUBLED RECIPE (you will need two crusts)

 

16 T (2 sticks) unsalted butter

2 ½ c all-purpose flour

1 t salt

1 t sugar

½ c ice cold water

 

 

DIRECTIONS

Crust

Cut the butter into small cubes. Combine butter and flour in missing bowl. Using a pastry blender, work the butter into the flour.  Add the salt and sugar. Continue to work the butter into the flour until the mixture has the consistency of course-ground cornmeal. The cubes of butter should now be smaller than the size of a green pea.

Add the water, all at once. Continue to work the dough until dough begins to come together. For the dough into a ball, wrap with plastic wrap, and press into the shape of a disk. Place in the refrigerator for 2 hours to chill.

Remove dough from refrigerator and roll out to desired size on a lightly floured surface (or between t pieces of parchment).

Tip: The trick to making delicious pie dough is using cold ingredients. Chill four, salt, and sugar! Starting with a very cold butter and ice-cold water, will make a world of difference when it comes to the texture of the dough.

Heat oven at 425 degrees

 

Filling

Peel apples. Slice thin. Place slices in large mixing bowl. Add flour, ½ c of brown sugar, ½ t nutmeg, and ½ t of cinnamon. Mix thoroughly – until you cannot see any flour and the sugar and spices coat all the apple slices. Pour into pan (with crust). Sprinkle nutmeg and cinnamon over the filling. Add a few pats of butter over the filling. Top with other crust. Flute the edges. Cut 4 slits in top of pie. Bake for 40 – 50 minutes or until crust is light brown and juice bubbles through slits.

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