If you’re looking for an old-fashioned, perfect tasting apple pie with a flaky homemade crust, look no further. By using locally grown and freshly picked apples like Red Delicious, Golden Delicious, Stayman, Gala, Winesap, York, Granny Smith, Jonathan or Fuji, the perfect blend of spices, and freshly milled Byrd Mill unbleached flour you can create this classic Virginia harvest apple pie in your own kitchen in just over an hour. We used Gala apples and our pie was sweet, delicious and very quickly gone!
Apple pie filling:
6-7 apples, peeled, cored and sliced ¼ inch thick
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
3-4 tablespoons Patrick Henry All Purpose Flour
Mix all ingredients being sure to coat all the apples
2 ½ cups Patrick Henry All Purpose Flour
1 teaspoon salt
2/3 cup olive oil (safflower or coconut oil works well too)
6 tablespoons of cold water
2 ½ teaspoons apple cider vinegar (or lemon juice)
Sift flour and salt in to large mixing bowl. Combine oil, water and apple cider vinegar and pour into flour while stirring with fork or fingers until it is evenly moist. Divide the dough into 2 balls and either press the dough up the sides of the pie pan or roll out with a rolling pin in between wax paper and place in pan.
Preheat the over to 425F.
Place mounds of apple pie filling on top of the prepared bottom crust. Cover filling with the top crust and pinch the edges together. Brush the top of the crust with water (or non dairy milk) and sprinkle cinnamon sugar (1/2 teaspoon cinnamon mixed with 1 tablespoons sugar). Make 5 decorative slits on the top pastry. Bake for 20 minutes, then turn oven down to 350F and cook for 30 more minutes. Place apple pie on cooling rack for ½ hour or so. Enjoy!