Ingredients: |
Ingredients: Crust:
16 T unsalted butter, cut into 1" cubes
and very cold
3 cups all purpose unbleached flour
¼ cup granulated sugar
1 T kosher salt
1 T apple cider vinegar
Filling:
1 T unsalted butter
6-7 cups apples, peeled, seeded and
sliced 1" thick
½ cup granulated sugar
½ cup packed light brown sugar
1½ t ground cinnamon
½ t ground nutmeg
½ t ground ginger
4 T all purpose flour
1 T lemon juice, plus more as needed
1 large egg
1 T water or milk
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Directions: |
Directions:Crust:
Pour ¾ cup water in a measuring cup filled with ice cubes. Set aside. Place the cubes of butter on a parchment lined baking sheet and place it in the freezer to quickly chill it, about 15 min. In a large bowl, whisk together flour, sugar and salt. Once butter is chilled, place butter in the flour mixture. With a pastry cutter, fork or food processor, cut the butter in the flour until the butter is incorporated into the flour but there are still visible cubes of butter that range from pea-sized to ½ inch sized pieces of butter. The butter will melt in the flour while it bakes and the steam from the butter will separate the crust into multiple layers, resulting in a flaky crust. Measure out ½ cup of water. Pour the apple cider vinegar into the water and then pour that into the flour and butter mixture. Using your hands, gently work the water into the flour mixture until the dough comes together. If the dough is still very crumbly and dry, add a tablespoon of water at a time until the dough comes together. Roll the dough out of the bowl and onto a lightly floured countertop. Gently knead the dough into a ball. Do not overwork the dough or else you could activate the gluten.
Once dough is formed into a ball, pick it up, separate into two equal parts and form each into a disc with you hands. Wrap each in plastic and place in the refrigerator to chill and allow the butter in the dough to fortify, about 1 to 2 hours.
While dough chills, make the filling.
While dough chills, fill a large baking dish with ice cubes. Place the baking dish on the countertop to chill your work area. This will prevent the butter from melting while rolling it out. Once dough has chilled, remove from the refrigerator and discard plastic wrap. Remove the baking dish from the counter top and pat dry the counter. Lightly flour the surface, place crust disc n counter and lightly flour the top of your crust. When rolling the pie crust, start rolling from the center of the disc of crust and roll away from you. Slightly turn the crust with each roll to form a circular shape. Roll out to e large enough to extend 1" over the sides of the pie dish. Place this piece in the pie plate. Roll out other dough disc in the same way.
Preheat oven to 350º Pour the apple filling into the pie shell and place second crust on top. Pinch edges together and crimp the edges. Whisk egg with water or milk to make an egg wash. Using a pastry brush, brush the egg wash on top of crust. Place pie plate on a low sided cookie sheet and place in the oven and bake for 45-50 min or until golden brown.
Filling:
Place a large saucepan on burner over medium heat. Place the butter in the saucepan. Once melted, place the apple slices in the saucepan and stir. In a medium bowl, whisk together the sugars, spices, and flour. Pour the flour mixture into the saucepan and stir to coat the apples. Once apples are fully coated, add in the lemon juice and stir. Continuously stir the mixture until the apples soften and begin to caramelize slightly. Add another tablespoon of lemon juice if the sugar begins to stick to pan. Once apples are soft and the mixture has thickened, remove saucepan from the heat, about 15-20 min. Allow filling to cool completely. |
This recipe for Apple Pie is from