IT'S PIE SEASON!!!
If you are in need of a pie dough recipe that is going to impress for Thanksgiving I promise you, you will not be disappointed with this one. It is a little time consuming but it is so worth the effort. The pie dough comes out so flaky and delicious and is so easy to work with.
For about 1-2 years I was determined to master pie dough. I researched and practiced over and over until I was finally confident and happy with the outcome. I give high praise to Erin McDowell the pie queen herself, Erin Clarkson from the @cloudykitchen on instagram and Sally’s Baking Addiction for her pie dough recipe. I purchased Erin McDowell’s Cookbook, The Book on Pie and studied that thing like I was taking an exam on it. I learned so much from her and recommend purchasing that book if you are like me and want a deep dive into pie baking. I have taken her technique of folding the dough to give the pie dough extra flaky layers, however she uses all butter pie dough recipes which I haven’t had as much success with. The recipe I have come to treasure comes from Sally’s Baking Addiction which uses both butter and shortening. Butter for flavor and shortening to keep it tender and help keep it’s structure. She does not include the folding technique so I have combined some of my acquired knowledge to that recipe which creates the best pie dough to use for literally any recipe. I use it for fruit pies, chicken pot pie and even homemade toaster strudels.
Video for How to Make Pie Dough
CARDAMON APPLE PIE
If you want the most delicious apple pie that has perfectly cooked apples surrounded by the most luscious caramel sauce enhanced with warming spices like cardamon, cinnamon and nutmeg… HI! I’ve got you.
Some things about the pie…
I use the double pie dough recipe located at the link above for a top and bottle crust. Optional to make a basket weave for the top crust. I also made it in a tart pan for extra clean edges and the most beautiful presentation because you can just pop it right out of the pan.
The apple pie recipe comes from Erin McDowell’s cookbook, The Book on Pie, and I just switched out ginger for cardamom because that’s what I prefer. She has some killer techniques to make the filling that set this apple pie apart from the rest.
Techniques for the Perfect Apple Pie Filling
- Draw out the natural juices – Mix the sliced apples with lemon juice and brown sugar and let them sit for 30-45 minutes.
- You will be AMAZED at the amount of liquid that gets drawn out from the apples in that amount of time.
- Cook the apples – To all of those juices along with the apples we’re going to add flour, sugar and the spices and cook for 5-7 minutes until the liquid thickens.
- Use that liquid to create an apple-y delicious caramel sauce!
- Add more flavor and richness – Add in some butter, vanilla and a boiled cider
- Boiled cider is apple cider that is reduced down to concentrate the flavor.
- To make boiled cider – reduce 3/4 cup apple cider to 2 tbsp over medium-low heat.
- Boiled cider is apple cider that is reduced down to concentrate the flavor.
- Cool filling to room temperature before adding it to the pie to bake.
- You want to keep your pie dough as cold as possible before it goes into the oven, so do not ruin it by adding hot filling to it.
