Ingredients: |
Ingredients: 2 1/4 cups flour
2 t. sugar
3/4 t. salt
1 cup cold unsalted butter, cubed
6 to 8 T. ice water
FILLING
5 medium braeburn apples, peeled and cut into 1/4 inch slices
4 medium Granny Smith apples, peeled and cut into 1/4 inch slices
1/2 cup sugar
3 T. lemon juice
2 T. flour
1/2 t. salt
3/4 t. cinnamon
dash of nutmeg
3 T. unsalted butter, cut into pieces
1 egg, lightly beaten
1 to 2 T. sugar
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Directions: |
Directions:In a large bowl, mix the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle. In a large bowl, combine the apples, sugar, lemon juice, flour, salt, cinnamon and nutmeg. On a lightly floured surface, roll out larger portion of dough to 1/8 inch thick circle. Transfer to a 9 inch pie plate, trimming even with edge. Fill with apple mixture, mounding in the center. Dot apples with butter. Lightly brush rim of pastry with some of the beaten egg. Roll out remaining dough to fit on top of pie; place over filling. Trim, seal and flute the edges. Cut slits in pastry. Brush top with egg; sprinkle with sugar. Place on a foil-lined cookie sheet. Bake at 425º for 20 minutes. Reduce heat to 375º. Bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack for 2 hours before serving. |
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