2.5 C all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 T. freshly squeezed lemon juice
3 lbs. of apples: I typically use a mix of whatever the grocery store suggests as baking apples, granny smith, and golden delicious
1/3 C. sugar
1/3 C. Brown Sugar
1/4 C. unsalted butter
1/4 Tsp.ground cinnamon
Generous pinch of ground nutmeg
1 large egg, lightly beaten
1. Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. 2. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.)
3. Add the egg and stir the dough together with a fork or by hand in the bowl.
4. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture- dry dough is very hard to roll!
5. Combine flour, sugar, and salt until combined. Add the butter and pulse using pastry tool (hand tool resembling a crescent moon) until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times.
6. Add the egg and pulse with tool-don't let the dough form into a ball.
7. Bring dough together by hand out of bowl
8. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
1. Put the lemon juice in a medium bowl.
2. Peel, halve, and core the apples using an apple cutter (hand tool)
3. Toss the apple with the lemon juice.
4. Add the sugar and toss to combine evenly.
5. In a large skillet, melt the butter over medium-high heat.
6. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
7. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes. Longer if necessary.
8. Strain the apples in a colander over a medium bowl to catch all the juice.Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
9. Add caramelized juice to apples
10. Set aside to cool
1. Cut the dough in half.
2. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide.
3. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
1. Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
1. Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan.
2. Put the apple filling in the pan and mound it slightly in the center.
3. Brush the top edges of the dough with the egg.
4. Place the second disc of dough over the top.
5. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired.
6. Brush the surface of the dough with egg and then sprinkle with sugar.
7. Pierce the top of the dough in several places to allow steam to escape while baking.
8. Refrigerate for at least 15 minutes.
9. Bake the pie on a baking sheet until the crust is golden, about 50 minutes.
10. Cool on a rack before serving.
Best when served with generous scoop of Vanilla bean icecream, or rather, thick cut bites of sharp cheddar cheese. (Gammy's favorite)
This is the most requested dessert I make!
Thanksgiving 2014, Tom and I were puppy-sitting Tom Sr. (his father) and Marlene's Yorkshire terrior, Molly. I had the pies cooling on the kitchen table, and while I was out of the house, she climbed on the table and ate one. I saw red!