apple pie. a thanksgiving tradition.

this year was the 4th annual hiebner thanksgiving apple pie. and let me tell you…
it was sooooooo delish!

i love this tradition we’ve started, and can’t wait to see how it changes and grows over the years. this year we got to include a little helper! 

i think this year has by far been the winner.
we have been experimenting with recipes each year to try to find the best flavor.
this year we nailed it, and i’m gonna share it with you.

for the crust:
( i used the pioneer woman’s perfect pie crust)

1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
i grabbed a large bowl and used a butter knife to cut in the crisco into the flour until it was crumbled and meal like. then in a separate bowl i mixed the egg, and added it to the flour & shortening. then in that same small bowl i mixed the water, white vinegar, and salt. i added that to the large bowl and incorporated with a wooden spoon until a dough like consistency formed. 
the dough was split in half, and i placed them each in a freezer bag. i rolled them out to 1/2 inch discs. they were placed in the freezer for 15-20 minutes to chill so they would roll out easier. then i rolled them out and placed them each in a buttered pie pan. 

for the filling: ( i used audrey’s apron’s recipe

14 medium granny smith apples (7 per pie) 
1 stick butter
3 tbsp all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
1 heaping tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
matt peeled, cored and cut all the apples.  we separated them into two bowls — 7 apples per bowl. while he did that i made the “sauce” for the filling. i made it in two batches.
melt the stick of butter over medium heat. add the flour and mix until a paste forms. add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute. unlike the recipe, i used all the mixtures for the apple slices. just pour over your apple slices and toss until they’re covered. yum! we could have just eaten them like that! 
pour place neatly each batch of apple slices in your pie crusts. 
for the crumble: ( i adapted sally’s baking addiction with a few modifications. minus the walnuts )
why a crumble? last year we tried our first crumble topping, and matt loved it… so this year we had to repeat that process. no ifs, ands, or buts.  it’s your pretty basic crumble recipe.

1/2 cup  packed light or dark brown sugar
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup unsalted butter, melted and slightly cooled
melt the butter and let cool. once cooled cut in the sugar, flour, and cinnamon until a course meal forms.  pour on top of apples evenly. done. 
bake at 400°F for first 20 minutes. 
then place pie shields (or foil in our case) around the edges and bake at 375°F for an additional 30-35 minutes. 
let cool and serve! 
*best served warmed up with a scoop of vanilla ice cream! mmm…..

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