Apple Pie with a Basket Weave Crust (Recipe and Video)

Basket Weave Crust on Apple Pie

Basket Weave Crust on Apple Pie

Another Apple Pie with Basket Weave Crust.

Another Apple Pie with Basket Weave Crust.

Do you love Apple Pie?  Does making dough scare you?  Does the thought of

weaving crust seem as hard as weaving a blanket on a loom?  

I’m here to show you that YOU can do it.  You can!  I have faith in you!

Just click on Apple Pie with a Basket Weave Crust to see a How-To Video (my first How-To video–Woohoo!).

 Happy baking, hon.  And Happy Holidays!

APPLE PIE RECIPE

Basic Pie Crust:  Double Crust

2 1/2 cups flour

1 teaspoon salt

1 cup vegetable shortening

1/3 to 1/2 cup ice water

Food Processor Directions:  Insert steel blade in food processor.  Mix flour and salt, then place the mixture in the food processor.  Add shortening and process until mixture resembles cornmeal (about 5 seconds).  Slowly pour ice water through feed tube and process until dough forms a ball (about 5 to 10 seconds).  Chill dough for easier handling.

Preheat oven to 400 degrees F.

Filling:

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

Position a rack in the lower third of the oven and preheat to 400 degrees F.

Split dough in half, form two dough balls and roll out each half into a circle.  Line a 9-inch pie dish with the bottom crust.  Spoon apple filling into the crust and smooth apples into an even layer. Sprinkle 1 Tablespoon of flour on top of filling mixture.

Basket Weave:  To form the basket weave, cuts the dough into 8 strips.  First lay 4 strips across the filling.  Secondly, carefully weave remaining strips through the dough strips already laying across the filling.  Then press top and bottom crust edges together and flute edges.

Egg Wash:  Without brushing fluted edges, brush top of pie with beaten egg.

Bake the pie at 400 degrees F for 15 minutes.  Reduce oven temperature to 350 degrees F  and bake for another 40 – 45 minutes.  Pie is done when top crust is lightly browned, the apple filling is bubbling, and the apples are tender when tested with a sharp knife.

Extra Dough Rolling Tips c/o friend, writer, musician, painter and fellow pie-baker, Ilana Katz Katz:

1) Flour a silicone pastry mat and roll dough on mat.

2) A pastry scraper will help get pastry dough off of the pastry mat if it’s stuck.

3) If getting the pastry dough off the mat proves challenging, put the silicone mat with rolled dough on it into the fridge. Once the dough’s cooled down, it should be easier to peel off.

*This pie freezes well.  Let pie cool completely before wrapping in saran wrap and aluminum foil.  A couple of days before serving, defrost at room temperature.

Serving options:

Serve warm–after removing from oven, let cool about 20 minutes.

Serve room temperature–cool completely.

Rewarm defrosted pie– warm in a preheated 250- 275 degrees F oven, uncovered, until desired temperature.

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