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Classic Apple Pie with Maple Whipped Cream

Fall is definitely in the air here in the Willamette Valley.  The night temperatures have been in the mid-40’s and the leaves are turning orange and brown to mark the season.  The kids are already asking for flannel sheets to be put on their beds.  I don’t blame them, it’s cold at night.

Well nothing screams Fall more than Apple Pie baking in the oven.  I also like to top it off with Maple Whipped Cream. 

Everyone makes their own version of apple pie and of course we all think ours is the best.  I believe it’s one of the most satisfying comfort foods around and I love it any time of the year.

Hopefully it has cooled off in your neck of the woods so you too can put an apple pie in the oven.

For the crust…add 2 cups sifted, all-purpose flour to a bowl; mix 1 teaspoon salt through it.  Add 2/3 cup plus 2 Tablespoons butter flavored Crisco into the flour.

Using a pastry blender or two knives, cut in shortening until particles are the size of giant peas.  Sprinkle with cold water, one Tablespoon at a time, mixing lightly with a fork, until all flour is moistened.

Gather dough together with fingers so it cleans the bowl.  Press firmly into a ball.  Turn out lightly onto a wax paper covered board.  Divide the dough in half with a knife and set one half aside. 

Flatten dough with your hand and place a piece of wax paper on top (not necessary if you have a stockinet on your rolling pin).  Roll out not quite 1/8″ thick.  Roll lightly.  By using wax paper or a stockinet on your rolling pin, this will prevent you from adding extra flour to the dough, making it tough.  Keep rounding the edge of the pastry.  If it begins to break, pinch broken edges together immediately. 

Keep pastry circular and roll it about 1″ larger all around than inverted pie pan.

Fold pastry in half.  When you roll out the top crust only, make three slits in the dough.  This allows the steam to escape while baking.  Do not make slits in the bottom crust!

Carefully transfer the pastry to a pie pan.  Unfold and ease pastry loosely into pan, being careful not to stretch.  (Stretching causes pastry to shrink during baking.) 

For the filling…place apple slices in a large bowl.  In a small bowl, stir together 3 Tablespoons all-purpose flour, 3/4 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg and sprinkle over the apples.  Using your hands, turn to coat.  Pile the apple mixture into the pie shell, mounding it in the center.  Dot with 1 Tablespoon unsalted butter cut into small pieces.

Roll out the second ball of dough for the top of the pie just as you did the first.  Don’t forget to make the slits.  Unfold top pastry over filling; trim overhanging edge 1 inch from the rim of plate.  Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.  Cover edge with 2-3 inch strips of foil to prevent excessive browning.

Bake in a preheated 425 degree oven for 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.

Serve with Maple Whipped Cream…recipe below.

Happy Fall!

Apple Pie
Adapted from a million recipes over the years

For the pastry, makes two 9″ pie crusts:
2 cups all-purpose flour, sifted
1 teaspoon salt
2/3 cup plus 2 Tablespoons butter flavored Crisco
1/4 cup water, cold

For the filling:
8 large Granny Smith apples, peeled, halved, cored and cut lengthwise into slices 1/4″ thick
3 Tablespoons all-purpose flour
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 Tablespoon unsalted butter, cut into small pieces

For the crust…add 2 cups sifted, all-purpose flour to a bowl; mix 1 teaspoon salt through it.  Add 2/3 cup plus 2 Tablespoons butter flavored Crisco into the flour.

Using a pastry blender or two knives, cut in shortening until particles are the size of giant peas.  Sprinkle with cold water, one Tablespoon at a time, mixing lightly with a fork, until all flour is moistened.

Gather dough together with fingers so it cleans the bowl.  Press firmly into a ball.  Turn out lightly onto a wax paper covered board.  Divide the dough in half with a knife and set one half aside. 

Flatten dough with your hand and place a piece of wax paper on top (not necessary if you have a stockinet on your rolling pin).  Roll out not quite 1/8″ thick.  Roll lightly.  By using wax paper or a stockinet on your rolling pin, this will prevent you from adding extra flour to the dough, making it tough.  Keep rounding the edge of the pastry.  If it begins to break, pinch broken edges together immediately. 

Keep pastry circular and roll it about 1″ larger all around than inverted pie pan.

Fold pastry in half.  When you roll out the top crust only, make three slits in the dough.  This allows the steam to escape while baking.  Do not make slits in the bottom crust!

Carefully transfer the pastry to a pie pan.  Unfold and ease pastry loosely into pan, being careful not to stretch.  (Stretching causes pastry to shrink during baking.) 

For the filling…place apple slices in a large bowl.  In a small bowl, stir together 3 Tablespoons all-purpose flour, 3/4 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg and sprinkle over the apples.  Using your hands, turn to coat.  Pile the apple mixture into the pie shell, mounding it in the center.  Dot with 1 Tablespoon unsalted butter cut into small pieces.

Roll out the second ball of dough for the top of the pie just as you did the first.  Don’t forget to make the slits.  Unfold top pastry over filling; trim overhanging edge 1 inch from the rim of plate.  Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.  Cover edge with 2-3 inch strips of foil to prevent excessive browning.

Bake in a preheated 425 degree oven for 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.

Maple Whipped Cream

1 cup heavy whipping cream
1-1/2 Tablespoons pure maple syrup

In a medium-sized bowl and cream and maple syrup.  Beat until soft peaks form.

Serve with apple pie.

Comments

  4. Such a delicious looking pie. i love to bake anything with apples. I like the fall season too, the bright colored leaves, apples, pumpkins, etc. I live in a farm area and the dried corn stacks, cotton and peanuts smells fill the air. It’s just a wonderful time of year.

    Reply

  5. My mother in law is reputed to have made the best apple pie the world has ever known. I am a bit intimidated by the thought of living up to this story. I will probably try apple pie before the season is over. But you know the story of me trying to learn pie crust, right? So maybe I’ll learn apple pie before I’m done.

    Never tried adding maple syrup to my whipped cream. My hubby won’t eat anything but fresh whipped cream now; I have spoiled him. I’ll have to try your variation, since he’s a maple fanatic!

    Reply

  7. Pie making is very intimidating to me, especially a two crust pie. It looks very tempting, but I bet I would screw it up. I can bake pecan pies and pumpkin pies okay, because there is only one crust, and I usually buy a pre-made crust. My husband would love for me to make fruit pies, but it just takes a certain talent that I feel I do not have. But fall is approaching, and apple pie says COMFORT in every respect.
    Your photos are so perfect…I can almost taste the pie looking at the photos.

    Reply

  20. I love apple pie & always like to throw in at least one sliced pear. Yours looks divine! And, of all the calorie heavy desserts, this is actually not too terribly wicked. The whipped cream sounds heavenly, but deadly to a diet so I’d have to pass. Besides, I’d rather have my Lite Cool Whip than nothing at all…

    Lovely recipe, my dear!

    Reply

  27. Heaven on a plate! Apple pie is my favorite one – my dad used to melt cheddar cheese on the top of his when I was little. I thought he was crazy at the time, but it is devine!

    Also, a few years back I switched my apples to Fuji apples and have not used a different apple since – they retain their shape and are always sweet.

    Hope you had a great weekend – I am loving this cool weather!

    Reply

  29. Mmmm … pie and whipped cream! Even better, it’s apple pie and maple whipped cream! YUM! Your pastry decorations are lovely. It’s been so long since I’ve made a pie, perhaps this Fall will be the time to try it again. I also love those dutch apple pies with the crumb topping, too.

    Reply

  32. always a classic indeed, and i suspect it’ll always top my list of favorite desserts. i like that you use crisco in your crust, and that maple cream sounds like an amazing topper!

    Reply

  37. Apple pie, nothing says Autumn like the scent of it baking in the oven as you come in from the lovely crisp fall weather outside. Our weather is pretty much the same as yours and the apple trees are groaning with all the weight of ripening apples, so I have a lot of apple pie and apple sauce, and apple crumble to make!

    Reply

  42. I just want to mention, it’s SO NOT FAIR for you to put up that recipe .. WITH heavy whipping cream involved right after your 11 Days to Fit Into Your Jeans Diet!! Maybe some of us really ARE trying to fit in our jeans and maybe some of us really cant resist something that looks THAT good! Uncool! :0) We have a family dinner coming up, I’ll have to try this one!

    Reply

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