Apple Pie
What, you thought we didn’t eat Apple Pie in Mexico? Well, we do, and here is an easy recipe using a quick hack to help you make this Apple Pie at home!
This is a sponsored post in collaboration with H-E-B Grocery Stores, recipe and opinions are 100% mine.
Apples are grown in different regions of Mexico, but the state of Chihuahua, in the northern part of Mexico, has the most significant apple production in the country, and apple pie is a traditional dessert there. It is a recipe that was inherited from the Mennonite missionaries that arrived in that state during colonial times and has been enjoyed for many years throughout Mexico, particularly in the north.
I’m glad that Mexico and the USA both have apple pie in common, and that we can all come together during the holidays to enjoy this classic dessert. And since the holidays are just around the corner, I thought I’d make this recipe using the Texas Pie Company Original Dough Puck for the crust. It makes it a lot easier for those who are caught in the holiday rush and don’t have time to prepare the traditional meals from scratch.
I bought this dough puck at H-E-B, one of my favorite stores here in Texas; they have a vast selection of products including many of the ingredients I use to cook our traditional Mexican meals. I found out about this Pie Dough Puck in H-E-B’s Promo Picks Flyer, a monthly flyer where you can find a selection of unique and delicious products available at H-E-B (November’s flyer has several products picked for Thanksgiving). Another one of the items I bought was the Mi Tienda Tamales, and let me tell you, they are incredibly good! If you live in Texas, make sure to check them out (I couldn’t wait to try them once I got back home!).
And now, let’s get the recipe…
How to make Apple Pie
- 2 Texas Pie Company Original Dough Pucks, thawed, but still a little cool.
- 8 large apples (about 3 lbs.); you can use Granny Smith, Rome, or Golden Delicious
- 3 tablespoons of cornstarch or ½ cup of flour
- 2/3 Cups of sugar*
- 2 teaspoons ground cinnamon
- A pinch of ground clove
- 1 tablespoon lime juice
- ½ teaspoon of salt
- 2 tablespoons of butter, cold and cut into small cubes
- 1 whole egg, beaten (to varnish)
- 1 tablespoon white sugar (for dusting)
- Flour for dusting working area
You will also need a 9-inch pie dish and a baking dish covered with aluminum foil.
NOTES:
*The amount of sugar you will need will depend on the type of apples you use since some varieties are sweeter than others.
DIRECTIONS:
- Roll one puck of pie dough on a floured surface. Make sure your dough is still cool to the touch; this temperature will keep it from breaking apart when you place it in your pie dish. Roll out to 12 – 13 inches in diameter.
- With the help of your rolling pin, transfer the dough to your 9-inch pie dish. Cover with a plastic wrap and place in your fridge while you prepare the filling.
- Peel and core the apples, then cut them into ½-inch wedges. Cutting the apples with this thickness will help them to keep their shape after being cooked. It’s better to have thicker wedges, as the apples also tend to shrink while cooking.
- Combine the apples, flour, sugar, ground clove, cinnamon, lemon juice, and salt in a large bowl. Mix well. Place this mixture into your pie dish. Place the small cubes of butter over the apples.
- Roll out the second disk of dough and place it on top of the pie. Trim the excess dough from the top disk, but make sure it still hangs over the bottom part by an extra inch. Gently press the edges to seal them together, then grab the overhanging dough and tuck it under to form the edge. Next, use your thumb and index finger to crimp the edge all around the pie. Cut some vents in the dough on the top to help release steam, then cover the pie with plastic wrap and place in the refrigerator for at least 20 minutes.
Preheat oven to 400º F.
6. When ready to bake, beat the whole egg and brush onto the dough, then sprinkle with some sugar. Set the pie dish on your already-prepared baking sheet and place in your oven. Bake for 10 minutes at 400ºF, then reduce temperature to 375ºF. Keep baking for 60-70 more minutes. In case the edges get too brown, cover with aluminum foil while baking.
When done, the crust will look golden, and some of the apple juices will be bubbling out the top of the pie. Remove from the oven and let cool for at least 1 hour. Let the pie cool and settle, that way the pie will be firm and it will be easier to cut into slices.
- 2 Texas Pie Company Original Dough Pucks thawed, but still a little cool.
- 8 large apples about 3 lbs.; you can use Granny Smith, Rome, or Golden Delicious
- 3 tablespoons of cornstarch or ½ cup of flour
- 2/3 Cups of sugar*
- 2 teaspoons ground cinnamon
- A pinch of ground clove
- 1 tablespoon lime juice
- ½ teaspoon of salt
- 2 tablespoons of butter cold and cut into small cubes
- 1 whole egg beaten (to varnish)
- 1 tablespoon white sugar for dusting
- Flour for dusting working area
- You will also need a 9-inch pie dish and a baking dish covered with aluminum foil.
-
Roll one puck of pie dough on a floured surface. Make sure your dough is still cool to the touch; this temperature will keep it from breaking apart when you place it in your pie dish. Roll out to 12 – 13 inches in diameter.
-
With the help of your rolling pin, transfer the dough to your 9-inch pie dish. Cover with a plastic wrap and place in your fridge while you prepare the filling.
-
Peel and core the apples, then cut them into ½-inch wedges. Cutting the apples with this thickness will help them to keep their shape after being cooked. It’s better to have thicker wedges, as the apples also tend to shrink while cooking.
-
Combine the apples, flour, sugar, ground clove, cinnamon, lemon juice, and salt in a large bowl. Mix well. Place this mixture into your pie dish. Place the small cubes of butter over the apples.
-
Roll out the second disk of dough and place it on top of the pie. Trim the excess dough from the top disk, but make sure it still hangs over the bottom part by an extra inch. Gently press the edges to seal them together, then grab the overhanging dough and tuck it under to form the edge. Next, use your thumb and index finger to crimp the edge all around the pie. Cut some vents in the dough on the top to help release steam, then cover the pie with plastic wrap and place in the refrigerator for at least 20 minutes.
-
Preheat oven to 400º F.
-
When ready to bake, beat the whole egg and brush onto the dough, then sprinkle with some sugar. Set the pie dish on your already-prepared baking sheet and place in your oven. Bake for 10 minutes at 400ºF, then reduce temperature to 375ºF. Keep baking for 60-70 more minutes. In case the edges get too brown, cover with aluminum foil while baking.
*The amount of sugar you will need will depend on the type of apples you use since some varieties are sweeter than others.
When you visit your local H-E-B store don’t forget to stop by their Flower section, they have gorgeous flowers arrangements, plus look around the Holiday decorations to display a beautiful dinner table for your family to enjoy.
This recipe was made in collaboration with H-E-B Grocery Store. I’m very selective with whom I partner up with as I don’t want to overwhelm my readers with products & sponsorships. Therefore, if you see a company or product I’m working with, it’s because they rock! They help this little blog of mine keep producing delish recipes and showing you the things I love. Buen Provecho!
If you need another recipe for pies, check this Easy Mango Pie recipe.
This is a sponsored conversation written by me on behalf of H-E-B. The opinions and text are all mines.
Yum looks delicious. And super easy with the premade crust.