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Gaynor's Recipe: Classic Apple Pie

BASIC PIE DOUGH RECIPE
(for one 8-10" covered pie)

  • 3 C all purpose flour
  • 2 sticks of butter , chilled and cut into small cubes
  • 2/3 t salt
  • 6-8 T iced water
  • 4T sugar

 

FILLING

  • 2 lb. apples
  • 1 T lemon juice
  • 1-2 t cinnamon
  • ½ C sugar
  • ¼ C Flour, cornstarch or Instant Clear Gel
  • 2 T butter, cut into small pieces

 

Directions

1. Place dry ingredients in a food processor bowl, process 1".

2. Add butter; pulse 4-5 times till butter is size of lima beans.

3. Sprinkle 3-4 T of the iced water around bowl, then process 5" to 10". Squeeze the dough with your fingers to see if it will hold together, if it does not add a little more of the water and process for a few seconds; DO NOT LET A BALL FORM. Once the dough does come together when squeezed remove from bowl and place on pastry board.

4. Gently bring the dough together, then divide the dough in half and form each half into a disc and chill 20M

5. Meanwhile peel core and thickly slice the apples. Place in a large bowl and add the lemon juice, cinnamon, sugar and the flour, cornstarch or Instant Clear Gel, and mix well. Set to one side.

6. Preheat oven to 400 F. Once dough is chilled, roll out half of the dough into a 10 inch disk, between 2 sheets of wax or parchment paper. Line and 8-9 inch pie dish with the dough and flute the edges, as demonstrated.

7. Pour the apple filling into the base, dot with butter and refrigerate while you roll out the other half of the dough for the top of the pie. Place the top over the apples, seal the edges. Make 2-3 slits in the top of the dough, and decorate. Other Options: Make a lattice with strips of dough, or using a cookie cutter of your choice, cut out enough "cookies" to cover the pie, as shown.) Brush with beaten egg.

8. Place in the preheated oven and bake for 20 minutes. Reduce the heat to 350 F and continue to cook for a further 20-30 mins or until golden brown. Remove and serve with cream or ice cream.

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