I love baking with my girls because it’s also a learning experience for them–measuring, counting, reading labels. Yes, it takes some patience, but it’s so fun to sit back once the pie is done and enjoy the hard work! We changed the original recipe to include caramel bits…perfect to go with ice cream!
- 2.5 cups flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon pie spice
- 2 sticks butter, cold (1/2 cup)
- 1/3 cup cold water
- 1 Tablespoon vinegar
- 8 cups Michigan apples peeled, sliced (about 4 large apples)
- 1/2 cup flour
- 2/3 cup white sugar
- 1 teaspoon pie spice
- 1/4 teaspoon cinnamon
- 2 Tablespoons butter cold & cubed
- 1/2 lemon juiced, no seeds
- 2/3 cup caramel bits
- 1 egg white (optional)
In a chopper*, combine all crust ingredients, except cold water and vinegar. Pulse to combine butter and dry ingredients.
Slowly pour cold water and vinegar into the top of the chopper. Pulse to combine until it becomes smooth.
Remove sharp blade from chopper and break pie dough into 2 parts. Roll into flat disks and wrap in plastic. Refrigerate for at least 1 hour, up to 48 hours.
Preheat oven to 400º.
Roll out one pie disk between two pieces of plastic wrap until thin. Press into 9 inch pie plate. Repeat with the other disk, saving for top of pie.
In a large bowl, add apples, flour , sugar, caramel bits, pie spice and cinnamon. Toss to coat apples with dry ingredients. Pour into dough lined pie pan.
Pour lemon juice over the top of apples. Sprinkle chilled butter cubes on top.
Lay second pie crust across the top. Pinch to make crust and slice 5 vents to the top. Optional: brush with egg whites.
Bake for 40-50 minutes, until golden brown. Allow to cool for 10 minutes before cutting.
Adapted from the book Amelia Bedelia's First Apple Pie.
*If you don't have a food chopper, use a bowl and mix with a fork.