Bella's Apple Pie

Bella loved the beach...
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Earlier this year, we had the pleasure of taking care of this beautiful dog during her final days. Bella was ill with cancer. Her owner loved her very very much. Sadly, she could not keep her in her new home due to the lease agreement. One of Bella's favorite things to do was eat the apples that would fall from the trees in the yard of her old home. Ordinarily, I like to include a picture of the finished product. However, this particular pie was gone before I could get a good picture of the final product. Perhaps, it is just a personal reminder of our temporal nature in this world? This apple pie recipe is dedicated to her memory. Rest in peace Bella we will never forget you! :)

Rolling out the crust...

​Shaped and ready for the apples...

​A bowl full of goodness...

​Ready for the top crust...

​Time for the oven...

Bella's Apple Pie

Preheat your oven to 350 degrees.

Basic Pie Crust
Yield 1 crust
*You will need 2 crusts for this pie. 

1 cup                     Flour
1 stick                   Chilled Butter
1 Tbsp                  Cold Water

Place the flour in the bowl of your mixer. Using the paddle attachment begin mixing the flour on medium-low speed. Dice the chilled butter and begin adding it to the flour as it continues to turn in the bowl. Gradually increase the speed on the mixer, and continue adding the butter until it is all in the bowl. The butter and flour will begin to combine into a crumbly texture. Add a bit of the cold water to the mixture as it is turning in the bowl. The mixture will begin to form a loose ball of dough. Shut off the mixer when this happens, and turn the dough out onto a floured work surface. Gather the dough into a ball and wrap the dough in plastic. Place it in the fridge to chill until you're ready to roll it!

Apple Filling
​3 - 4 cups                Fresh Organic Apples Peeled and Sliced (Granny Smith, Honey Crisp, or Pink Ladies are great baking apples)
1/2 to 1 cup          *Sugar
1 Tbsp                   *Cinnamon
1 tsp                      *Cardamom
1 Tbsp                    Tapioca Starch

Combine all of the filling ingredients into a large mixing bowl. Gently mix everything thoroughly. Set the mixture aside and prepare your top and bottom crusts.

*Add the sugar and cinnamon according to your personal taste. I like to keep it on the tart side and less sweet. Taste a bit of the    apples going into the pie in order to help determine how much sugar to add.

*One tablespoon of cinnamon is generally sufficient. However, you can add a bit more or less according to your personal taste.

*The cardamom is also an option. I think it adds a nice touch. However, it is strictly optional. 

Assembly
Roll out and shape your bottom crust.
​Add the prepared apples. It's okay to mound the apples up toward the center of the pie. Be careful not to overfill the pie. A small mound in the center is acceptable. Just be careful not to mound the apples too high. As they bake, the apples will release their juices and potentially overflow out of the pan. The fresher the apples, the more likely it is to occur.
Roll out your top crust.
Place the prepared top crust over the apples and add a few decorative vents.
Be sure to place the pie in the oven on the center rack. It is also a good idea to set the pie on a cookie sheet with raised edges, just in case of a filling overflow. :)

Bake
Bake in a preheated oven at 350 degrees for approximately 1 hour. Allow the pie to cool before serving.
Everything should be nice and bubbly with an evenly golden-brown tone. I think it's better to leave a pie in the oven a bit longer if you're not sure. Personally, I think there is nothing worse than a soggy or undercooked bottom crust.

​Serve with a scoop of vanilla ice cream for a real treat. Enjoy! :)