Good things take time. So, I seized the moment when my husband took all the kids out to get the baby new shoes and to drop off a big brother at a friend for shabbos, about 45 minutes away! (Lucky for me…these 2 errands would take time:)….ooooohhhhh how I LOVE time….especially on a Friday afternoon….and did I mention, especially being alone in the kitchen???!!?!??!
I’ll admit it. I didn’t really plow through my shabbos menu. In fact, I omitted my menu and did something I haven’t done for so long. I decided to make an apple pie from scratch. Just for ME! (Did I mention we had no guests and just younger kids home (read: NEVER HAPPENS!) and I pictured lighting Shabbos candles, enjoying a quiet shabbos meal and relaxing on the couch with an ENTIRE apple pie (ok….very large slice!) to indulge in with pure peacefulness!
So, yes, there a few steps but SERIOUSLY, this is a perfect apple pie and I have big plans for serving this on Rosh Hashanah!
APPLE BROWN SUGAR PIE RECIPE (From Bon Appetite)
- 1½ teaspoons kosher salt
- 2¾ cups all-purpose flour, plus more
- 14 tablespoons (1¾ sticks) chilled unsalted butter, cut into pieces (I used Earth Balance Margarine)
- ⅓ cup chilled shortening, cut into pieces (I used Palm Shortening)
Filling And Assembly
- 4 pounds Granny Smith apples, peeled, sliced into ½-inch wedges (I used a combination of apples I had on hand)
- 1 cup plus 2 tablespoons granulated sugar
- ¼ cup plus 1 heaping tablespoon all-purpose flour, plus more
- ½ cup (1 stick) unsalted butter, cut into pieces, room temperature (I used Earth Balance)
- ½ cup (packed) light brown sugar
- 1 teaspoon ground cinnamon
- 1 large egg, beaten to blend
- Lightly sweetened crème fraîche or whipped cream (for serving) (I used Rich’s Whip Cream in the box but would have preferred to serve with a healthy coconut pareve ice cream.
Do Ahead: Dough can be made 3 days ahead. Keep chilled.
Filling And Assembly
Preheat oven to 350°. Toss apples, 1 cup granulated sugar, and ¼ cup flour in a large bowl. Divide between 2 rimmed baking sheets; bake, rotating baking sheets once, until apples are just tender, 25–30 minutes. Let cool, then transfer apples and accumulated juices to a large bowl. Add butter, brown sugar, cinnamon, and 1 heaping Tbsp. flour; toss to combine. Chill at least 1 hour.
Let dough sit at room temperature to soften slightly, about 5 minutes. Roll out 1 disk on a lightly floured surface to a 13″ round. Transfer to a 9″ pie dish. Lift up edges; let dough slump down into dish. Trim, leaving ½” overhang. Roll out remaining disk. Scrape apples into dish and place dough over top; trim, leaving 1″ overhang. Fold edge of top crust under bottom crust, press together to seal, and crimp. Cut 8 slits in top to vent, brush with egg, and sprinkle with remaining 2 Tbsp. granulated sugar. Chill pie in freezer until crust is firm, about 30 minutes.
Preheat oven to 400°. Place pie on a parchment-lined rimmed baking sheet; bake 30 minutes (crust should be slightly golden). Reduce oven temperature to 350° and continue baking until juices are bubbling and crust is deep golden brown, 50–60 minutes. Transfer to a wire rack; let cool at least 4 hours before slicing. Serve with crème fraîche.
Do Ahead: Roasted apples can be made 1 day ahead; keep chilled.