You can make the pie crust 3 days before and leave it in the fridge wrapped in plastic wrap until ready to roll out. Ideally, you would make all the components before and assemble and bake just before serving. A cold dough bakes into a flaky crust.Īlthough homemade apple pie is best made the day of, you can make it the night before. As you will see in the recipe there are moments when you need to pause and place the dough in the fridge. Once something is measured, put it in the fridge or freezer as directed. The blade of your food processor, the board you will use to roll out the dough and the rolling pin are among the tools you want cold before you start. Ani There is one cardinal rule in our Abuela’s Apple Pie MakingĮverything must be cold.
A balance of spices coats the tart apples and a very flaky crust keeps everything moist. It’s rustic inside and out from the imperfectly sliced apples to the lattice crust. There are a lot of versions of apple pie out there.
USING TART APPLES AS A SAVORY STARCH TRIAL
But after a lot of trial and error here is a recipe we are happy to share. I think of her every time I make any pie but especially this one.įunny enough I didn’t love the recipe for apple pie I learned in culinary school. Unfortunately she passed before I could make it for her. When I left for culinary school my grandmother, Alita Marta, told me to come back home with a recipe for apple pie. It is the perfect combination of savory and sweet, and especially when served with a scoop of vanilla ice cream.
There is no better day for Apple Pie than Thanksgiving. At least it is found at Thanksgiving tables we want to be invited to. One thing that is pretty consistent about the Apple Pie is that it can be found on a Thanksgiving table.
Through time it has evolved and changed whether it be which apples go in the filling or whether the upper crust is plain or latticed. The first ever apple pie recipe actually comes from England.
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