You should feel so honored right now. I’m about to share my secret recipe with you. Once you make this apple pie, all other pie will pale in comparison. You may be tempted to make other pies, and when you do, you’ll just be disappointed that it’s not this pie. That’s how good this pie is.
The BF likes it so much that even he will roll up his sleeves and help. Which is awesome, because peeling and grating apples is a pain. And yes, I said grating. That’s the first secret: don’t slice or dice your apples, grate them. With a cheese grater. Be careful not to grate your knuckles. When you slice or dice apples, you get random textures and tastes with each bite. When you grate the apple, you get a nice, uniform taste and texture throughout the pie. No weird mush surprises.
The other secret… using the right apple. I like sweet, and I’m not the biggest fan of tart. So I use my favorite apple: gala. Preferably organic, and if you’re lucky enough to have a Trader Joe’s in your neighborhood, go there. They always have excellent organic gala apples.
The third secret: When you get a handful of grated apple, squeeze out the extra juice before adding it to the bowl. You’ll end up with a thicker, heartier pie instead of a sloppy, runny pie. And you’ll also end up with a glass of the most delicious apple juice you’ll ever drink.
I guess the last secret is the recipe, so here you go. Just in time for Thanksgiving.
Secret Recipe Apple Pie
1 1/2 cups flour
1/2 cup canola oil
2 tablespoons cold milk
1 1/2 teaspoons white sugar
1 teaspoon salt
6 medium-sized Gala apples
3/4 cup white sugar
3 tablespoons flour
1 1/2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 cup flour
1/2 cup white sugar
1/2 cup butter
Preheat the oven to 350 degrees.
For the crust: Mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar, and salt. Blend evenly. Spread mixture into a 9″ pie pan, pushing dough evenly across the bottom and up the sides.
Prepare the apples: Peel each apple. Grate the apples. Squeeze a handful of grated apple to reduce the amount of liquid. (Reserve juice if desired.) Add grated apple to a large bowl.
For the filling: To the apples, add 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Toss to coat evenly. Spread in unbaked pie shell.
For the topping: In a shallow bowl or pan, add 1/2 cup flour, 1/2 cup sugar, and cold butter. Use a pastry cutter or pizza slicer to mix until evenly distributed and crumbly. (The butter should not melt or spread evenly, but will look like small balls or pearls mixed in among the flour and sugar.) Sprinkle mixture evenly over the apple mixture.
If desired, cover edges of pie with foil to prevent browning. Place pie in the oven on top of a cookie sheet to catch any juices that may spill over. Bake 45 minutes.
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