Perfect Apple Pie

Nothing says fall like apple pie eaten warm from the oven a la mode. There are plenty of apples to choose from right now. We recommend selecting a crisp, tart apple for your pie making. Granny Smith are easy to find in your grocery store but Braeburn, Fuji and Pink Lady are all excellent choices.

We’ve topped our pie with festive pastry leaves – a great way to put some extra special attention in your pie…especially if it’s making its way to your Thanksgiving table. Try pairing apple pie with a late-harvest Riesling or Muscat wine.

Pie Crust

2 cups all-purpose flour

½ tsp. salt

1 ½ sticks unsalted butter

¼ cup ice water

Sift flour and salt together. Cut the chilled butter and margarine into small bits and add to the flour. Work flour and butter together. Add ice water slowly to the pastry, and press pastry together into a ball.

Pie Filling

About 9 apples, peeled and sliced

½ cup sugar

2 tsp. cinnamon

½ tsp. nutmeg

1 lemon, juiced

3 tbsp. butter, cubed

Make pie crust pastry according to directions. Roll out on to floured surface and place into a 9 inch pie plate and crimp edges. Place sliced apples inside pie crust, sprinkle with lemon juice, sugar, cinnamon and nutmeg, and dot with cubed butter. Roll out remaining pie crust and cut into leaf shapes with a cookie cutter or traced leaf shapes and cut with a knife. Brush with oil or melted butter and sprinkle with sugar. Cover pie with pastry leaves and place pie in refrigerator to chill for at least one hour. Preheat oven to 350 degrees. Bake in oven for around 45 minutes, or until crust is brown. Serve with vanilla ice cream.