September: Apple Pie with Braided Crust

Apple is obviously a fall favorite, so I thought I’d get myself in the season with an apple pie for September. Plus, I had really been wanting to try the braided crust!

The braiding was pretty easy, though my dough got warm and broke a few times toward the end. It was easy to pinch back together, but I probably should have kept the next strands of dough in the fridge while I was braiding the first one. It took me three separate strands of about 8 inches to go all the way around. I cut off about an inch at the top and bottom where the braid wasn’t as pretty before I attached it to the crust.

And here’s my favorite dough recipe, again. It’s from Smitten Kitchen and I’ve tweaked it a little bit over this year of pies.

Pie Dough

3 cups all-purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1 1/4 sticks chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

Combine flour, sugar and salt. Cut in shortening and butter with a pastry cutter until coarse meal forms. Blend in the ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball and cut it in half and wrap in saran wrap. Refrigerate for about an hour at least, at most up to a day. Let the dough soften slightly at room temperature before rolling.

I used this recipe from Better Homes and Gardens for the apple pie filling and the crumble topping. One word – incredible! The crumble topping just completes the whole thing. It’s delightful and will make your house smell wonderful all day.
 

PS – I accidentally used salted butter this time and it was way too salty! Word to the wise – when a recipe says use unsalted butter, trust it! And more pies of the month here!