Pie Dough with Apple Filling

I have never been a big fan of pies but I have always loved the crust. This is a great recipe that will yield you a rich and flaky crust that is perfect for pies and quiche. For savory purposes I would add some thyme and parsley when sanding the butter into the flour.

1/2C + 2T Pastry Flour
1/2C + 2T AP Flour
9T Butter
1t Salt
1/4C Cold water

If you do not have pasty flour refer to the Resources page to see the substitute. For pictures of the process see the pistachio crust. The only difference is that you will not need the nuts.

  • Cube or grate the butter, if using grated place in the freezer until ready to use.
  • Combine flours, salt, and butter and rub the mix between your hands until the mix represents coarse sand.
  • Add the water to the mix and mix with your hands until combined.
  • Place on a floured work surface and fold it over itself two times then wrap with plastic and place in the refrigerator for two hours.
  • When chilled roll out into desired shape, dock with a fork, and place in your baking vessel.

Base of the dough placed in a cast iron skillet.

  • If baking pumpkin pie, pecan pie, or a quiche, be sure to crimp the edges, then egg wash and par bake until it begins to color, let cool, then add the filling.
  • If making a covered fruit pie, add filling then cover with your other piece of dough.
Apple Pie Filling

1/2C  Sugar

1/4t   Cinnamon

1/8t   Allspice

1/8t   Nutmeg

2T     Flour

1/8t   Salt


4ea    Empire Apples

2ea   Cortland Apples

1t      Lemon juice

  • Combine all dry ingredients and mix well.  I have a large batch of this made up so I can toss it with the fruit of my choice for pies.  As long as you keep the flour consistent, you can adjust the spices to the fruit you are using.  The flour is important because it thickens the juices that come out of the fruit.
  • Peel, core, slice or dice the apples, whichever you prefer, and toss them with the mix and place onto the bottom piece of dough.
  • When I bake mine in the cast iron skillet I pull the bottom crust towards the middle and tuck the top in between the sides and the bottom layer as shown below.

Apple filled and covered pie.

Egg washed and cut to allow steam to be removed. This will prevent a soggy crust.

  • Once filled, top with a second piece of dough.  Egg wash the top piece and cut slits in the top for steam to escape, bake at 350°F.  The time will vary depending on the size of the pie.  Aside from checking the color, try to peak in the cuts at the filling, it should have broken down and you will see the liquid bubbling inside and a little on the outside.

Finished apple pie

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