Delicious Apple Pie
Prep Time:15 minutes
Total Time: 90 minutes
Servings: 8 - 10
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 coarse meal.
Add the egg yolk and pulse until a crumbly dough forms.
Turn the dough out 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.
On a lightly floured work surface, roll each disk out to a 12-inch round. Fit each round into a 9-inch glass pie plate.
Trim the overhang to 1 inch and fold the edge under itself, then crimp decoratively. Refrigerate until firm.
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 coarse meal.
Add the egg yolk and pulse until a crumbly dough forms.
Turn the dough out 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.
On a lightly floured work surface, roll each disk out to a 12-inch round. Fit each round into a 9-inch glass pie plate.
Trim the overhang to 1 inch and fold the edge under itself, then crimp decoratively. Refrigerate until firm.
Directions:
Pie Crusts
Turn out 1 piece of dough onto a lightly floured work surface.
Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate.
Trim edges flush with rim. Freeze until firm, about 30 minutes.
Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick.
Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
Pie filling
Preheat oven to 400 degrees F.
Whisk egg yolk and cream in a small bowl; set egg wash aside.
Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine.
Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush.
Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired.
Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.
Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes.
Reduce oven temperature to 350 degrees.
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 rack.
Make Ahead: The dough can be frozen for 1 month. The pie shells can be refrigerated overnight.
Pie Crusts
Turn out 1 piece of dough onto a lightly floured work surface.
Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate.
Trim edges flush with rim. Freeze until firm, about 30 minutes.
Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick.
Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
Pie filling
Preheat oven to 400 degrees F.
Whisk egg yolk and cream in a small bowl; set egg wash aside.
Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine.
Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush.
Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired.
Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.
Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes.
Reduce oven temperature to 350 degrees.
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 rack.
Make Ahead: The dough can be frozen for 1 month. The pie shells can be refrigerated overnight.
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