Ingredients: |
Ingredients: Pie Crusts
2.5 cups all-purpose flour
1 cup unsalted butter cold, cut into small cubes
1 teaspoon salt
1 teaspoon sugar
½ cup cold water plus one ice cube
Pie Filling
7 large Granny Smith Apples (Peeled, cored and sliced into ½ inch slices)
½ cup granulated sugar
½ cup light brown sugar (loosely packed)
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 lemon zest and juice
1 large egg (lightly beaten in a small bowl for egg wash)
2 tablespoons sanding sugar (optional)
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Directions: |
Directions:Pie Crusts
1. Prepare the water/vinegar mixture. Drop an ice-cube into a measuring cup and fill the measuring cup up with water to the ½ cup mark. Add 2 teaspoons of white vinegar and set aside.
2. Mix Flour and Butter. Combine the dry ingredients together in a medium sized bowl and toss with a fork to mix evenly. Use a pastry cutter to cut the butter into the flour until the mixture forms large, coarse crumbs.
3. Add Water. Pour the water mixture, a few tablespoons at a time, into the flour/butter mixture and toss with a fork until the dough is evenly moist. Add water slowly to get the right texture.
4. Gather the dough. Use your hands to quickly bring the dough together in the bowl. Do not over work the dough.
5. Divide and Chill. Divide the dough in half and flatten into disks. Wrap the disks separately in plastic wrap and chill in the refrigerator for at least 1 hour.
6. Bake according to what your pie recipe calls for.
Pie Filling
1. Prepare Apple Pie Filling. In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and the zest and juice of one lemon; toss to coat evenly.
2. Place oven rack in the center position and Preheat the oven to 400°F.
3. Bottom Crust. Remove one disc from the fridge and let rest at room temperature for 5 minutes. On a lightly floured surface, roll the dough into a 12" circle that is 1/8" thick. Carefully lay the crust into the bottom of a deep dish pie plate. Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl.
4. Top Crust. Remove the second disc of chilled pie dough from the fridge; let set for 5 minutes at room temperature. On a lightly floured surface, roll it out into a 12" circle at 1/8" thick. Carefully lay it over the apple filling.
5. Trim and Seal the Edges. Use a sharp knife to trim the dough along the outside edge of the pie plate. Lift the edges where the two pie crust meet, gently press to seal and fold them under. Rotate the pie plate and repeat this process until edges are neatly tucked under themselves. Cut 4 slits in the top of the dough to allow steam to vent. Place the pie on a baking sheet.
6. Egg Wash. Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning during the first 25 minutes.
7. Bake at 400°F for 25 minutes. Carefully remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly.
8. Cool at room temperature for at least 3 hours.
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Personal
Notes: |
Personal
Notes: If using a standard pie dish (9" x 1 1/4"), use 6 apples (as opposed to a deep-dish pie plate). Keep all other measurements the same.
Form Pie Shell. To form the pie shell, take a disk from the refrigerator and let rest for 5 minutes at room temperature. Roll the dough out on a floured surface into a 14 inch round. Wrap the dough over the rolling pin, pick it up and carefully unroll it over a 9 inch pie plate. Gently fit the pie into the bottom and sides of the pie plate. Use a sharp knife or kitchen shears to trim a 1 inch overhang. Fold the edges under and press to seal.
Could make a lattice top instead of a double crust.
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This recipe for Homemade Apple Pie is from