I made an apple pie! It’s on the table next to me as I’m writing this and it smells. so. good. I can’t stop smelling it. My mom is the queen of fruit pies, and because of that, I’ve never really had a need to make one. I remember I attempted one once a few years ago and the crust scarred me so I never went back. Well, yesterday, I went back. I used King Arthur’s crust and filling recipe, with a few tweaks here and there. I was really nervous the crust was going to burn, so half-way through baking, I put aluminum foil on the edges and it saved it from browning too much.
2 ½ cups flour
1 teaspoon baking powder
1/4 cup coconut oil
10 tablespoons cold butter
7-10 tablespoons of cold water
8 cups peeled, cored, sliced apples
2 tablespoons lemon juice
¾ cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1 tablespoon cranberry juice
2 tablespoons butter, diced
Mix together the flour and the baking powder. Dice the butter and add to the flour along with the coconut oil. With your hands or a pastry blender, incorporate the butter into the flour. Add the water, two tablespoons at a time, and mix. Add enough water so the dough just sticks together. Transfer to the counter and fold the dough over a few times to continue mixing. Cut the dough in half and shape into a circle. Wrap in plastic or put into a container and place in the refrigerator for 30 minutes.
While the dough is chilling, peel, core, and slice the apples. Pour lemon juice on the apples and mix. In a separate bowl, combine the sugar, cornstarch, and spices. Pour over the apple mixture, add the cranberry juice, vanilla extract, and mix.
Preheat the oven to 425 degrees. Roll out half of the dough to a 13” circle and gently place into the pie dish, so the edges overlap the side by about 1 inch. Pour the apple mixture into the dish. Roll out the second half of the pie dough to an 11” circle and cut decorative holes into it for the pie to breathe while baking. Carefully place the dough on top of the fruit and seal the edges by pinching them together.
Place in the freezer to firm up while the oven finishes heating for 5 or so minutes. Bake for 20 minutes, then reduce the oven temperature to 375 degrees and bake for 40 more minutes. I put foil on the edges after the first twenty minutes and removed the foil for the last 10 minutes of baking. You will know the pie is done when you can see the fruit bubbling on the inside.
Let pie cool completely before cutting.