Best Apple Pie in the Universe

October 14, 2019

 

 

I've been baking apple pies with my grandma's recipe for almost 30 years since I was a little girl. My sister and I even baked dozens of pies on our summer breaks when our apple tree was ripe every August. We walked around our neighborhood and sold them door to door and each summer they would ask us when we're going to have our pies ready again. I've used this recipe so much that I know it by memory, like my childhood phone number or the pledge of allegiance.

 

When I gave it to my mother-in-law, she called me the next week saying that she's never received so many compliments before. The filling is the perfect combination of flavors, not too sweet, not to raw, but it's the perfect flaky crust that brings it all together! I've been holding onto this secret recipe forever, purposely not giving it out to anyone because I love the idea of having THE BEST KEPT apple pie recipe. But as you get older you realize that life is worth sharing the GOOD STUFF so that others can enjoy it anytime too.

 

I hope you enjoy it as much as everyone else. But whenever you make it or share it, instead of pawning it off as your own, please use the honor system and honor where it came from. Let them know where you got it, to give credit where credit is due. Thank you.

 

 

Below is my Grandma's recipe for The Best Apple Pie in the Universe

 

I've made my own healthier updates to this recipe; which don't include using any butter. At All. Yes, it can be done! Let me know what you think, especially with my healthier additions. Enjoy!!

 

 

 

BEST APPLE PIE IN THE UNIVERSE

Turn the oven on to 400 degrees and let it heat up while you're making the pie. This will help the pie bake consistently by having an evenly heated oven. (The pie will need to bake for 50 minutes, so be sure you won't need the oven for other things during this time.)

 

 

PIE FILLING INGREDIENTS

3/4 - 1 cup Sugar

(reduced sugar: 1/4 cup Brown Sugar + 2 tbsp Sugar)

2 tbsp Flour, sifted

1/2-1 tsp Cinnamon (I use 2-3 tsp for extra health benefits)

Dash Nutmeg

2 tbsp Butter, room temp

(substitute butter with same amount of Coconut Oil for healthier fats)

6-8 Granny Smith Apples

 

My Healthy Add-Ins (optional):

1 - 2 tbsp each Ground Flaxseed and/or Chia Seeds

1/2 - 1 tsp Ground Ginger

1/2 - 1 tsp Ground Turmeric

1 cup Pecans, finely grounded

(I double grind them once and then put them back in and grind again, but if you'd like it a little extra crunchy then just grinding them one time will leave a little crunch)

 

 

PIE FILLING DIRECTIONS

Peel the skin from the apples. Soak the peeled apples in a salt water bath for 10 minutes, use a ratio of 1/2 tsp salt per cup of water.

 

Pat and dry the apples. Pour out the salt water bath and dry out the bowl so you can use the same bowl. Slice the apples into bite sized pieces. You can use an apple slicer, but I prefer to rough cut them with a paring knife and just slice off bits of apples until you reach the core. 

 

Once you cut up all of the apples into the bowl, add in the rest of the ingredients to this bowl and stir it all together. Put this bowl in the fridge while you're making the pie crust. 

 

 

 

PIE CRUST

2 cups Flour, sifted

1 tsp Salt

1/4 cup Water

1/2 cup Vegetable Oil

(substitute vegetable oil with same amount of Coconut Oil for healthier fats - this will make the crust crunchier & flakey instead of soft & flakey, but it's still delicious and better for you)

 

 

PIE CRUST DIRECTIONS

Mix the Flour and Salt together in a medium bowl. Then mix the Vegetable Oil and Water together in a measuring cup. You might be saying "Wait a minute....Oil & Water don't mix!" You're right, at least not immediately. So this is the most important step to making the best crust; which we all know is what makes the pie. So follow this step carefully!

 

Once you have the oil and water in a measuring cup, they will separate. If using Coconut Oil it will be thick so I microwave it for 10 seconds to help it liquify. Get a fork and stir vigorously to make a temporary emulsion. This works better if you have a glass jar with a tight lid, like an old mayonnaise jar. Pour the water and oil inside, tighten the lid and shake vigorously as you would a vinaigrette. But if you stop stirring and let it sit for even just 20 seconds, they will separate again.