For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast.
Ephesians 2: 8-9
Good mornin, good mornin! Big things are happening here at Save A Skillet guys. Nothing that you can see on your side. But I recently switched over to a self hosted site (don’t fall asleep, I’ll keep this quick) which simply means a lot more options that can be added/changed to SAS. For example I will now be able to add a recipe plugin which will enable the recipes to be a little easier to read/user friendly. Uum, so we will see how this goes. Wish me luck.
Enough of that humdrum goop. Let’s move onto the big Kahuna! OK, so I do not like tooting my own horn. But this pie guys… it. turned. out. AMAZING. I am saying this as calmly as possible. Please forgive me for sounding narcissistic but this is the best apple pie I have ever eaten, and I don’t say that lightly.
This is not an overly sweet apple pie, so it works great with some ice cream and praline sauce. Mr. Mead is not a foodie, aghast, I know. It is rough as a foodie being married to a non-foodie who does not care for sweets. The hits just keep coming… sigh. So when he takes a taste of the aforementioned praline sauce -forced, I always have to coerce him into trying new foods. He had a look of joy sweep across his face, after the initial scare. Ten minutes later after sneaking his fifth spoonful of pecan praline sauce, he deemed this to be his new favorite food. This is big y’all. This sauce is super easy to make, so if you don’t have time to make an apple pie go buy one or just pour this warm over a bowl of ice cream. It is heaven.
I haven’t started on the apple pie. This crust. This apple filling. Words do not do justice to this pie. I am not sure if the pictures do either. If you are in the market to make a pie, give this a try and let me know what you think.
- 12 tablespoons very cold butter
- 3 cups all-purpose flour
- 1 tablespoon sugar
- ⅓ cup very cold vegetable shortening
- 7-9 tablespoons ice water
- 8 Granny Smith apples- peeled, cored, and sliced
- ½ cup brown sugar
- ½ cup white sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon water
- 1 teaspoon cinnamon
- ½ cup brown sugar
- 6 tablespoons butter
- 3 tablespoons heavy cream
- ¼ teaspoon Kosher salt
- 1 teaspoon vanilla
- 1 cup pecans (whole or chopped)
- Cut up the butter and shortening into chunks, place it back in the refrigerator.
- (Note: the colder the pie ingredients the better the pie crust will turn out.)
- In a food processor pour flour and sugar - pulsate or stir to mix the dry ingredients.
- Add butter and shortening to food processor - pulsate 8-12 times until butter is the size of peas.
- Add ice water a couple tablespoons at a time (more carefully toward the last 3-4 tablespoons) and pulsate.
- Dough should form a ball.
- Wrap dough in plastic wrap and refrigerate while making filling.
- Melt butter in medium sized saucepan.
- Stir in flour to form paste. Remove from heat.
- Add water, sugar, and cinnamon. Stir well.
- In a large mixing bowl mix cut up apples with butter mixture. Set aside.
- Remove pie crust from refrigerator and unwrap.
- Place dough on a floured pastry board or floured parchment paper.
- Cut dough into two equal pieces. Put one piece aside (back in fridge).
- Roll dough out from center to edge. Making sure to keep dough floured as to not stick.
- Once dough is rolled out, roll the edge onto rolling pin and turn rolling pin a half turn toward self, so that dough is being supported by pin. Place a 9 or 10 inch pie plate placed underneath dough and fit dough into plate.
- Roll out second piece of dough, same way as first piece.
- Place filling into pie plate.
- Add top dough piece.
- Pinch crusts together, cut off excess.
- Wrap edges of crust with aluminum foil, to keep from getting to brown. Remove after 20 minutes.
- Place a cookie sheet with aluminum foil on rack below pie, so as not to drip into oven
- Cook pie on 425 degrees F for 15 minutes, then reduce oven temperature to 350 degrees F. Continue baking for 35 - 45 minutes. Until apples are soft.
- In a small sauce pan on medium - high heat, melt butter.
- Add brown sugar, cream, and salt.
- Bring to a simmer and cook until thick and bubbly, approximately 3-5 minutes.
- Remove pan from heat and stir in vanilla and pecans.