Thursday, November 21, 2013

There's nothing like taking a bite out of that first slice in a freshly baked pie as the aromatic sweetness of caramelized apples seep out the sides. If you're like Kelsey and take joy in the simple things like fresh apples, you'll appreciate this classic and delicious recipe!

Living on an apple farm is a glorious thing, especially during the fall! I am so blessed to have an endless supply of fruit, and I love finding new recipes to bake them into. This pie recipe is a family favorite, and is the perfect dessert for fall. Enjoy!

-- Kelsey Siemens, of P.S. Heart

Pastry yields enough to make 4 pies
For the crust
5 cups flour
2 tsp. salt
1 tsp. baking powder
3 tbsp. brown sugar
1 lb. lard (or vegetable shortening)
1 egg
2 tbsp. vinegar
Cold water

For the filling
6 medium Elstar apples (or any tart apple of your choice)
1 tsp. Cinnamon
¼ cup Flour
¾ cup Sugar

For the crust
1. Mix together flour, salt, baking powder and brown sugar in a large bowl.

2. Cut up lard and add to dry ingredients. 

3. Using a pastry cutter (or a plain old fork works as well), cut in lard until your mixture is crumbly.

4. Break your egg into a liquid measuring cup and beat well.

5. Add vinegar to the measuring cup.

6. Add very cold water to the measuring cup, until the mixture measures to 1 cup.

7. Pour liquid mixture over flour mixture slowly, and stir.

8. Use your hands to work the mixture together until it no longer crumbles apart.  This is where experience will come in, as you don't want to over mix the dough!  Once you make it a couple of times, you'll get the feel of it.

9. Divide into 4 equal parts.  Each part will make one pie, so you can choose to use it all at once, store some of the dough in the fridge* for up to 2 weeks, or pop some of into the freezer for later!

*Bakers Tip: If you do refrigerate your dough overnight (or for a few days), be sure to take it out at least an hour before you roll out it.  Otherwise it will be too stiff!

For the filling
1. Once your pie dough is ready, you can peel and chop apples (the exact number will depend on the size of your apples, and how full you want to make your pie).  We used Elstar apples, which are nice and tart, and are wonderful for baking with!

2. Mix all ingredients in with your diced apples, stir, and let sit for a few minutes.

3. Take approximately an eighth of your dough, and roll it out in a circle.  You want your dough circle to be big enough to cover the bottom of your pie plate, and to cover the outside edge at least a half an inch.

4. Add your apple mixture to the pie plate and roll out another dough circle for the top.

5. Before adding the top of the crust, dip your fingers in a tiny bit of water, and run them along the edge of the bottom crust.  This will help the top adhere well to the bottom crust.

6. Cover the pie with the top crust, trim any extra dough hanging over the side...leaving about a quarter of an inch over the pie plate.
7. Pinch together the crusts, and fold inwards (this is so any juice that bubbles out won't end up in your oven).  Then, you can choose to crimp the edges however you like!

8. Sprinkle the top lightly with sugar, poke several holes (for ventilation) in the top, and you're ready to go.
*If you want to be fancy, you can cut out shapes from the top crust (or from extra crust) to add decorations to your crust.  We added a few cute leaves to ours!

9. Bake at 425 degrees for the first 15 minutes, and then reduce heat to 350 degrees for 30-40 minutes until nice and bubbly.

A big thanks to Kelsey Siemens, of P.S. Heart, for this wonderful apple pie recipe (adapted from Company's Coming - Desserts)! It is a heart-warming dessert that will bring friends and family around the table this holiday season. Be sure to check out the rest of the recipes from our holiday cookbook, Sugar and Spice, too!


Have a recipe that you are interested in sharing? We'd love to see it! Send your instructions and unedited photos to for a chance to join our Ruche Blogger Family and become published.

Comments (0)