Taste of Home...Ahern Homemade Apple Pie

Monday, December 23, 2019   /   by Stacy Wilson

Taste of Home...Ahern Homemade Apple Pie

Ahern Homemade Apple Pie


 


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*Photo: Pam Ahern’s pie. Made with love.


 


The pie filling recipe came from my mother-in-law, Patty Gordon. The pie crust recipe came from Southern Baked: Celebrating Life with Pie by Amanda Dalton Wilbanks.


 


INGREDIENTS for pie filling


6-8 apples, sliced thin


¼ c all-purpose flour


½ c + 1 t brown sugar


½ t + sprinkle nutmeg


½ t + sprinkle cinnamon


1 t lemon juice


Few pats of butter


 


INGREDIENTS for pie crust


THIS IS A DOUBLED RECIPE (you will need two crusts)


 


16 T (2 sticks) unsalted butter


2 ½ c all-purpose flour


1 t salt


1 t sugar


½ c ice cold water


 


 


DIRECTIONS


Crust


Cut the butter into small cubes. Combine butter and flour in missing bowl. Using a pastry blender, work the butter into the flour.  Add the salt and sugar. Continue to work the butter into the flour until the mixture has the consistency of course-ground cornmeal. The cubes of butter should now be smaller than the size of a green pea.


Add the water, all at once. Continue to work the dough until dough begins to come together. For the dough into a ball, wrap with plastic wrap, and press into the shape of a disk. Place in the refrigerator for 2 hours to chill.


Remove dough from refrigerator and roll out to desired size on a lightly floured surface (or between t pieces of parchment).


Tip: The trick to making delicious pie dough is using cold ingredients. Chill four, salt, and sugar! Starting with a very cold butter and ice-cold water, will make a world of difference when it comes to the texture of the dough.


Heat oven at 425 degrees


 


Filling


Peel apples. Slice thin. Place slices in large mixing bowl. Add flour, ½ c of brown sugar, ½ t nutmeg, and ½ t of cinnamon. Mix thoroughly - until you cannot see any flour and the sugar and spices coat all the apple slices. Pour into pan (with crust). Sprinkle nutmeg and cinnamon over the filling. Add a few pats of butter over the filling. Top with other crust. Flute the edges. Cut 4 slits in top of pie. Bake for 40 – 50 minutes or until crust is light brown and juice bubbles through slits.

RPM Home Advisors | Keller Williams Midtown Atlanta
1420 Peachtree St NE #100
Atlanta, GA 30309
404.541.3555 (RPM Home Advisors)
404.604.3100 (Keller Williams Office)

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