There's something about that sweet smell of a freshly baked Apple Pie that says, Happy Thanksgiving!
Mother Daughter Duo, Jill + Kayla Haupt of Under A Tin Roof, are sharing their take on this classic holiday dessert that we simply can't resist! Surprise your friends and family this holiday season and give them something to talk about.
Keep scrolling to learn how to make what we dub, the PERFECT apple pie.
In a medium sized bowl, whisk together flour, sugar, and butter.
Using a cheese grater, grate the butter into the flour mixture. With your fingers or a pastry blender, cut the butter into until it forms pea-sized clumps.
Slowly incorporate the ice water until a dough forms, sticky but not sticky enough to cling to the sides of the bowl. Add in more flour if necessary.
Wrap in wax paper and refrigerate for at least 1 hour or overnight.
1 lb Sweet Apples (Honeycrisp, Jonathan, Braeburn)
2 Tbsp All-Purpose Flour
2 Tbsp Sugar
1/2 Tsp Cinnamon
2 Sprigs Fresh Rosemary
2 Tbsp Bourbon
2 Tbsp Butter, cubed
Preheat the oven to 350.
Peel and core your apples into 1/4" thick slices. Place them in a bowl, cover with the bourbon and let sit.
In a small bowl, whisk together the flour, sugar, cinnamon, and rosemary. Roll out your pie dough to fit your pie dish, or into a 10" round. Place the crust into the pie dish and trim the edges with about 1" overhang. Fold the edges underneath all around the edge of the pie and press in with your fingers. Sprinkle one half of the rosemary mixture onto the pie crust.
With your apple slices, begin to place them in a circle around the edge and center of the pie. Continue to lay the apples in circles until you have filled the crust. If there is bourbon in left in the bowl, drizzle it over the apples. Sprinkle the apples with the rest of the rosemary mixture. Place the cubed bits of butter on top of the apples.
Depending on what you prefer, you can not trim the edges of your pie crust and bring them up over the top of your pie to create a rustic and simplistic look. Make sure to leave an opening at the center to let air in. You might also like to take the remaining bits of your pie dough and create little leaves or, like me, create a top crust to cover them. Brush with a beaten egg and sprinkle with sugar.
Bake for 1 hour or until the inside is bubbling and the crust has turned a beautiful golden brown. Serve warm with your favorite vanilla ice cream!