This apple pie is just the best one. Behold, because this is one of my mom´s most precious recipes. Ever since I remember this has been one of her go-to desserts recipes. Every time someone wanted something sweet or she felt like pampering us, she chose between about 10 desserts, the 10 favorites of hers, the ones she always goes for, because of how easy they are to make and how delicious they are. I mean, with 4 little kids she couldn´t even think about making something so complicated, and this pie is one of those 10 recipes.
Now she doesn´t need to take that much care of us, plus she doesn´t even have the need to bake anything because we have that way too covered up.
Since I was a little girl I remember watching my mom make this pie, she would let me climb up the kitchen counter and sit there, crossed legged, I would watch her, and she would ask me how everything had gone in the kindergarden that day. She laughs now, as I would always tell her I made a new friend every single day.
Then I grew up and didn’t longer fit in between the kitchen counter and the cabinets. And so I would just stay there standing chatting and helping her out with whatever she was making.
In this recipe you can see that the filling calls for oats. This, I know, may sound weird, but it works wonders, because the oats absorb all the liquid the apples release while the pie is baking, and they are key for making the filling have a great consistency. When it’s done I promise you won’t even be able to tell it has oats, trust me.
I do have to say that this is not my mom’s original recipe -my sister and I changed it a bit, but all the credit goes to her. As with everything else, make it with love, my mom says that’s always her secret ingredient, and mothers are always right.
If you like this recipe, you have to go see our lemon meringue pie.
- 1 1/2 C all purpouse flour
- 1/4 C + 2 tbsp granulated sugar
- 1/2 tsp salt
- 6.4 oz (180 gr) unsalted butter cold and in cubes
- 1/4 C vegetable shortening cold and in cubes
- 1/4 C cold water
- 1 tsp vinegar
- 3 red apples peeled and sliced
- 3 green apples peeled and sliced
- The juice of half a lemon
- 1/2 C granulated sugar
- 1/4 C brown sugar
- 2 tsp ground cinnamon
- 1 pinch salt
- 2 tbsp unsalted butter
- 1 1/2 tbsp corn starch
- 2 tbsp rolled oats
- 1 egg and a little extra sugar
In a food proccessor put the flour, sugar, and salt and process until well combined. You can also do this by using a fork to combine the ingredients, just don´t use your hands, as your body temperature will mess with it.
Now add the butter and vegetable shortening and process until the mixture is sand-like (again, you can also do it using a fork).
Then add the cold water and the white vinager and mix again until a soft dough is formed.
Wrap this dough in plastic kitchen paper and leave it rest in the fridge for 30 min.
Take the dough out of the fridge and cut it in half.
Put one half in the fridge again and roll out the other one in a floured surface.
Place the rolled out dough in a pie mold previously greased and give it a little shape using your hands. Let this sit in the fridge for 15 min.
Place the apple slices in a bowl, add the lemon juice, granulated sugar, brown sugar, cinnamon, salt and mix.
Cover up and let it sit for 30 min.
Now sift the apples, to get about 1/2 cup juice.
Pour this juice in a small pan along with the butter and cook to medium heat for 5 min. aprox. until a caramel forms.
Put the sifted apples in a bowl and add in the corn starch. Then add the caramel and mix so that every apple has caramel.
Preheat the oven at 400° C.
Take the pie crust out of the fridge and put the rolled oats on top of it (this will absorb the juice the apples release while in the oven, and this way the crust won´t get that humid).
Take the rest of the dough out of the fridge and roll it out (this will be the covering).
Now pour all the apples onto the pie crust with the rolled oats and then place the covering on top.
Using a knife cut any axcess dough and crimp the pie perimeters for it to look prettier.
Using the same knife, cut 5 lines about 2 inches long from the middle out, this is to allow steam to circulate out of the pie while baking. Garnish with enough egg and then srpinkle granulated sugar on top.
Wrap the pie with plastic kitchen wrap and let it sit in the fridge for 15 minutes.
Bake at 400°F for about 50 min. until the pie is golden brown.