Pittman & Davis Traditional Apple Pie

A homemade apple pie is one of the most beloved desserts you can make. When delicious Pittman & Davis’ Apples are in season, there is nothing better than this tasty treat. This traditional apple pie recipe includes a crust you can make from scratch, but you could easily substitute a pre-made crust as well. Either way, our Pittman & Davis Traditional Apple Pie is sure to be a hit no matter where or when you serve it.

Ingredients

Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¾ cup chilled butter (cut into 1-inch cubes)
• 6 to 9 tablespoons cold water

Filling:

• ½ cup sugar
• ¼ cup brown sugar (packed)
• ¼ cup all-purpose flour
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 6 Pittman & Davis Fuji Apples (cored, peeled, sliced, and cut into ¼ inch thick slices)
• 1 tablespoon melted butter (reserved)

Crust Preparation:

1. Preheat oven to 400 degrees F. Add each of the crust dry ingredients to a large mixing bowl and combine well. Add cold butter cubes and blend with a pastry whisk or mix with a fork until the entire mixture becomes a coarse meal. Incorporate cold water one tablespoon at a time while stirring until the dough becomes moist enough to form a ball.
2. Divide the dough into two balls of equal size and wrap in plastic wrap. Refrigerate for 30 minutes. Once dough is chilled, roll one ball out on a lightly floured flat surface to create a 12-inch circle that is about ¼-inch thick. Place the rolled dough into an ungreased pie pan and press into bottom and sides. Trim excess crust edges if any. Roll out the remaining dough ball into the same round 12-inch circle, and chill in refrigerator on wax paper as you prepare the filling.

Filling and Pie Preparation:

1. Add the filling ingredients (except reserved butter) to a bowl and lightly toss until apple slices are coated and ingredients are mixed well. Add all of the tossed apple mixture to the crust in pan and spread evenly. Top the pie with the remaining pie crust and press edges together with a fork all the way around. Again, you may trim away any excess from edges. With a sharp knife, cut four two-inch slits into the top piecrust center. This serves as a vent to keep the filling from breaking the pie edge. Brush the melted butter onto the crust top. Use a strip of aluminum foil to cover the crust edge, and bake for 35 minutes. Remove foil, and continue to bake for 12 to 15 minutes or until crust is golden brown.
2. Remove from oven and allow pie to cool for 30 minutes before cutting. Serve as is, with your favorite vanilla ice cream, or topped with a thick slice of cheddar cheese. The pie can be stored covered in the refrigerator for up to one week.