Homemade Apple Pie and Butter Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 5 firm medium apples
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • ¼ cup King Arthur Flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon salt
  • 2½ cups King Arthur Flour
  • ½ teaspoon salt
  • 1 cup unsalted butter chilled and divided in half
  • ¼ to ½ cup of ice water
  1. For Pastry: combine flour and salt in mixing bowl
  2. Cut in half the chilled butter using a pastry blender or your fingers until flour looks like small peas
  3. Cut in remaining butter
  4. Sprinkle about three tablespoons of the ice water over the flour/fat mixture and mix just until the dough begins to mass. You may need to add the additional tablespoon of ice water for this to occur.
  5. Remove the dough to a work surface, divide into two equal portions and press into flattened rounds about six inches in diameter. Wrap in plastic wrap and chill for at least ½ hour.
  6. Remove one piece of dough from the refrigerator and place on a well-floured surface or between sheets of plastic. Roll the dough from the center out, taking care not to roll over the edges. A circle of 13 inches will suffice for a 9-inch pie plate.
  7. Transfer the dough to the pie plate.
  8. Peel. core and slice apples and place them in a medium bowl
  9. Sprinkle the sugars, flour, cinnamon, nutmeg and salt over the apples and toss lightly until the apples are completely coated.
  10. Spoon filling into the pastry shell
  11. Roll out the remaining dough and place it over the apples. Seal and crimp the crust and vent the top of the pie
  12. Bake the pie in a pre-heated 375 degree oven, until it is golden brown and bubbly, about an hour.
Recipe by Berrybogg Farm at https://berryboggfarm.com/fall-autumn-apple-picking-homemade-apple-pie-local-pumpkins/