Delicious Apple Pie
Prep Time: 15 minutes
Total Time: 90 minutes
Servings: 8
This recipe is hands down, is my favorite apple pie made from scratch. Yum!
Ingredients:
5 tbsp. all-purpose flour
2 pie crusts (see recipe)
1 large egg yolk
1 tbsp. heavy cream
4 lb. assorted cooking apples
3 tbsp. fresh lemon juice
1/2 cup granulated sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 cup cold, unsalted butter
Sugar
Pie Crust recipe:
4c. all-purpose flour
2 tsp. sugar
1/2 tsp. salt
20 tbsp. cold unsalted butter
2 large egg yolk mixed with 1/2 cup ice water
Directions:
In a food processor, pulse the flour with the sugar and salt.
Add the butter and pulse until the mixture resembles a coarse meal.
Add the egg yolk and pulse until a crumbly dough forms.
Turn the dough onto a lightly floured surface; knead 3 times until it just comes together.
Pat the dough into two disks.
Wrap in plastic and refrigerate for at least 30 minutes or overnight.
Roll each disk to a 12" round on a lightly floured work surface.
Fit each round into a 9" pie plate.
Trim the overhang to 1", and fold the edge under itself, then crimp the edge, and refrigerate until firm.
Directions:
For the Pie Crusts:
Turn out 1 piece of dough onto a lightly floured work surface.
Roll into a 13" round, about 1/8 inch thick. Fit into a 9" pie plate.
Trim edges flush with rim. Freeze until firm, about 30 minutes.
Roll out the remaining dough on parchment paper to a 13" round, about 1/8" thick.
Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
For the Pie Filling:
Preheat your oven to 400.
Whisk egg yolk and cream in a small bowl, then set aside.
Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine.
Fill the pie shell with apple mixture, and dot with butter.
Lightly brush the edge of the pie with a wet pastry brush.
Place dough round on top of the pie.
Trim edges flush with rim; press to seal.
Crimp edges as desired.
Make four 1/2" slits in the center of the pie.
Brush top with egg wash; sprinkle with sanding sugar, then freeze for 30 minutes.
Place the pie on a baking sheet.
Bake until crust begins to turn golden brown, about 20 minutes.
Reduce the oven temperature to 350.
Bake until crust is golden brown and juices are bubbling about 35 minutes.
Cover edges with foil if browning too quickly.
Let cool completely on a wire rack. Enjoy!
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