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.
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
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!