Ingredients
- flour
- 2.50 cups
- whole-wheat flour
- ¼ cups
- sugar
- 3 tbsp
- salt
- 1 tsp
- cinnamon
- 2½ tsp
- nutmeg
- 1 tsp
- cloves
- ¼ tsp
- butter
- ½ cups (1 stick)
- crisco
- ½ cups
- water (very cold)
- 1 cups
- milk (very cold)
- ¼ cups
Instructions
- All fat ingredients, water, utensils, bowls and pie plates should remain very cold throughout. Periodically put everything in the refrigerator or freezer to quickly re-cool them.
- In a large bowl, whisk together flour, whole-wheat flour, sugar, salt, cinnamon, nutmeg, and cloves and mix thoroughly. Cut up butter and crisco add to bowl. Cut the butter and crisco into flour using pastry blender. KEEP MIXTURE/UTENSILS COLD.
- Mix water and milk and keep refrigerated. Pour in half of water mixture and gently gather dough into a ball with hands. Continue adding small amounts of water until mixture just stays together as a dough ball. DON’T ADD TOO MUCH WATER. Refrigerate as needed.
- Break dough into two parts. Keep covered and refrigerated until ready to be rolled out. Ingredients (apple pie filling): flour ¼ cups sugar ¾ cups salt ¼ tsp cinnamon 5 tsp nutmeg (fresh grated) 1 tsp apples 12 large (tart apples are best) butter 5 tbsp tapioca (smallest pearls) 1/8 cups milk 1/8 cups
- Preheat 425°F, put racks in the middle and lowest positions. Put cookie sheet lined with foil on lower rack to catch juices. Bake at 425°F for 20min. Bake at 375°F for 70min. Cool pie completely on rack.
- In a large bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until ingredients are well-combined.
- Peel, core, and thinly-slice the apples. Add apples to dry mixture bowl and toss with a wooden spoon until apples are evenly coated.
- Roll out cold pie crusts. Line cold ceramic pie plate with one crust, leaving 1 inch edge over dish. Brush it completely with 1 tbsp of softened butter. Refrigerate 10min. Add layers of apples mixture to pie crust, and evenly sprinkle tapioca on each layer. Dot apples with 4 tbsp of butter. (i.e. small chunks of butter on top) Cover apples with pie crust, and press, seal and flute the edges. Brush top crust with milk. Cut several vents in top crust.
- Cover crust edge with aluminum foil to protect from burning. Check pies while baking, if top crust is getting too brown, also cover it with aluminum foil cap. Remove edge foil for last 15min of baking.
Notes
freshness of ingredients. Using freshly ground flours, freshly sliced apples, high quality butter, freshly ground/grated spices will make very high quality pies.
For an alternative pie fruit filling for an Apple Berry Pie, replace 12 apples with 8 apples, and add 1 cup raspberries, and 3 cups blueberries.