Apple pies


For the pie crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

1 teaspoon sugar

6-8 tablespoons ice water

For the apple filling:

6-8 cups sliced and peeled apples (Granny Smith, Honeycrisp, or a mix)

3/4 cup granulated sugar

1 tablespoon lemon juice

1/4 cup all-purpose flour

1/4 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon ground allspice (optional)

1 teaspoon vanilla extract

2 tablespoons unsalted butter, cut into small pieces

For the egg wash:

1 egg, beaten

1 tablespoon milk or water

Meat broth with frozen vegetables

Prepare hot fudge brownies


1. Make the pie crust:

In a large bowl, combine the flour, salt, and sugar.

Add the butter and use a pastry cutter or your hands to cut it into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.

Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the apple filling:

In a large bowl, toss the sliced apples with lemon juice.

Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, allspice (if using), and vanilla extract. Mix well to coat the apples evenly.

3. Assemble the pie:

Preheat your oven to 425°F (220°C).

On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trimming the excess.

Pour the apple filling into the crust, spreading it evenly. Dot with butter pieces.

Roll out the second disc of dough and place it over the apples. Trim any excess dough, leaving about 1 inch overhang. Tuck the overhang under the bottom crust edge and crimp to seal.

Cut several small slits in the top crust to allow steam to escape.

4. Bake the pie:

Brush the top crust with the beaten egg wash.

Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden and the filling is bubbling.

If the crust starts to brown too quickly, cover the edges with foil.

5. Cool and serve:

Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.


Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button