Red Dirt Farm and Studio

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Apple Pie


1/2 cup sugar

3 TBS. all-purpose flour

1/2 tsp. ground cinnamon

1/4 tsp. salt

6 cups thinly sliced peeled tart apples (about 6 medium) I used granny smith

1/4 cup pure maple syrup – plus 2 TBS additional for drizzling

1 TBS heavy cream

1/4 cup chopped pecans, toasted.

Preheat oven to 375 F.  Prepare Pastry for a double-crust pie.  Recipe follows.

For filling, stir together sugar, flour, cinnamon, and salt.  Add apples, toss gently to coat.  Add the 1/4 cup maple syrup; toss gently.  Transfer filling to pastry-lined pie plate.  Drizzle with cream.  Roll out second pastry, and slit for vents, place on top of filling and crimp.  Brush with egg wash to keep from browning.  Bake for about 80 minutes – check occasionally to make sure crust hasn’t gotten too brown, and it isn’t bubbling over.  When finished baking, drizzle the top of the pie with 2 TBS of maple syrup and toasted pecans.



Pie Crust

Double this recipe for the above pie.

Easy and quickly made in the food processor.


1 3/4 cups all-purpose flour

1 Tsp. Sugar

1 1/2 sticks butter, cut into slices

1/4 cup + 2 TBS ice water (approximately)

Place flour and sugar in a food processor.  Pulse

Add about half of the butter.  Pulse.  Add the rest of the butter.  Pulse until the mixture turns into coarse crumbs.

Slowly add the ice water and pulse until the dough gathers up into a ball.  If it doesn’t after a few seconds, add a few more drops of ice water until it does.

Take the dough and flatten it into a disc and place it on a sheet of floured plastic wrap.  Refrigerate for about 30 minutes be for rolling.

TRICK – roll your dough between two layers of floured plastic wrap – that keeps the dough from sticking to your rolling pin.


It couldn’t be any easier.  And Good.


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