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Hi, I’m going to show you how to easy it is make apple pie in the comfort of your own kitchen. We’ll also speed up the process and the quality by using some really cool gadgets.

Two Components: Crust and Filling

Our pie is composed of two parts: the crust and the filling. We’ll make the filling first, because we need to cook it to make it nice and soft. While the filling is cooking, we’ll get the crust ready.

Apple Pie Filling

In a big mixing bowl, mix the dry ingredients. Then we mix in the lemon juice. And finally we add the apples. Peeling, coring, and slicing can take a while, so that’s where we use our first gadget: the amazing Peel-Away apple peeler. This cool gadget peels, cores and slices in one shot. First you spear your apple on the end. Then you crank it up. I like to put a bit of pressure on the peeler arm, especially if the skin is a little tough. As the apple is pushed through the corer, it is also being sliced and peeled. The apple has been sliced like a spiral. Place the apple on a solid surface and use a sharp knife to slice right down through it. You now have beautifully shaped apple slices.

Mix the sliced apples together with the rest of the filling. Pour the filling into the baking pan and cover with foil. Use the pointy knife to cut four or five slits in the foil and place in oven. Bake at 400 degrees Fahrenheit (200 Celsius) for 35 minutes. Remove and cool. The filling can then be frozen for later use. While the filling is getting cooked in the oven, we’ll prepare the crust.

Double Pie Crust

Mix the flour and salt. Add the margarine, followed by the vinegar and water. Keep mixing until the dough turns into a ball and starts spinning around. Remove the dough and split into two parts. One is for the bottom crust and one is for the top crust. If you are making an open-faced pie, you can always freeze half for a later date.

Roll out the dough for the bottom crust. I like to use one of those zippered dough bag thingies (AKA pie crust maker) for keeping the flour from flying all over, and to help with the shape of the crust. Carefully lift the rolled crust and place in the bottom of the pie plate.

Watch the video below and learn how to use a pie crust maker to help roll the dough.

Pour the pie filling into the bottom crust.

Now we want to do the top crust. I have no patience or time to do a lattice design, so we’ll use a little trickery to do this for us. We’ll use a pie top cutter to save us some time and sanity. My mother-in-law bought for me a cutout that looks like apples and it always manages to get compliments from my guests. Anyhow, we roll out this crust too, but this time we lay it across the lattice cutout. Now we take the rolling pin and roll it across the dough, pressing into the cutout. The designs get cut out and we’ll push them through.

Carefully lift up the lattice dough and place over the pie filling and close the top and bottom edges. Place the pie crust shield over the edge. The shield is needed to prevent the crust edges from burning as the pie is in the oven for quite a while.

Watch the video below and learn how to use a pie topper to help make the top crust.

Place the pie in the oven. Bake at 400 degrees Fahrenheit (200 Celsius) for 40-50 minutes.

Remove and cool. Before serving, you can use a Pie Marker to make perfectly-sized wedges.

Enjoy!