After visiting a farm last week, I had all these Granny Smith apples to use in recipes. This is one of the recipes I decided to make with some of the apples.
For the crust:
4 cups pastry flour
3/4 cup cold, unsalted butter
1 tsp salt
5 to 8 TBSP ice water
Mix flour and salt together. Mix in the butter until it looks like crumbs. Add the water in increments (a tablespoon at a time), mixing with a fork until blended. Form dough into a ball and cut in half. Wrap each half in plastic wrap or wax paper and chill about 30 minutes. Roll each half of dough on a floured surface into two 9″ circles. Set aside.
4 cups Granny Smith apples, peeled and sliced
3/4 cup light brown sugar
1 cup raisins
1 and 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla
2 TBSP all-purpose flour
1 TBSP heavy whipping cream
1 TBSP butter
In a large bowl, mix all the ingredients except together except butter. Place one pie crust in a pie pan. Add filling, dot with butter. Cover with the other crust. Seal sides and cut out any extra crust. Shape the edges of the crust. Place in a freezer bag; seal, and label. Freeze until ready to bake – up to 4 months.
Instructions for baking the frozen pie: Remove the frozen pie from the freezer bag and cover with foil. Bake in a 450 degrees oven 15 minutes. Lower the temperature to 375 degrees and bake for 15 minutes more. Uncover pie and bake an additional 55 to 60 minutes more or until the filling is bubbly and the crust is golden.
Below is a photo of a baked pie. My other photos of the slices were kind of blurry so I did not put them up.
See the links to the other two recipes below: