Apple pies are comforting, dense and beautiful. I'm smiling as I type this recipe looking at the images I took yesterday. I was so tempted to pork a fork in it and grab a bite. The kids and I dug into one warm pie right after the photo session. The petal one, we reserved for thanksgiving dinner.
This warm dessert not get runny and ooze out, it will be firm enough to cut into and hold its shape. I have gone low on the sugar in this pie. You may add upto3/4 cup sugar, both white and brown sugar combined, if you prefer. Remember using the ingredients as mentioned.
The crust is made of all butter, no shortening.
Do not overlook the cold butter or ice water, even chilling the pie dough in the fridge for an hour or two is crucial to keep the butter cold enough to make the crust flaky. Lets get started.
Pie dough:
- 2 and 1/2 cups all purpose flour
- 1 cup cold butter, cut into cubes
- 1/2 tsp salt
- 3 Tbsp. sugar
- 1/3 cup cold water with 3 ice cubes to form about 3/4 cups water
Filling:
- 6 cups apples, cored, peeled and sliced (2 green granny smith and 3 red apples)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 Tbsp. all purpose flour
- 1 Tbsp. brown sugar
- 1 Tbsp. white sugar
- 2 tsp lime juice
- 1 egg, lightly beaten, for egg wash
For the pie dough:
- Pulse flour, sugar, salt and butter in a processor to form a crumbly texture. Pour the mixture on a kneading surface or large mixing bowl.
- Add the chilled ice water few spoons at a time while bringing the dough together in clumps, do not over-mix. Once the comes together, cover it with a cloth or cling wrap and chill it in the refrigerator for an hour or two. Thaw the dough for 10 minutes before use.
- Preheat the oven at 350 F. Divide the dough into two parts. one for the base and other for the crust. Flour dust the rolling surface, and roll out one half of the dough into 1/4 inch thickness. Roll up the dough onto the rolling pin. Ease it out onto a 9 inch pie plate.
- Press the dough onto the plate and cut off the excess dough hanging off the edge. Set it in the fridge to chill. Roll out the other half of dough the same way, make desired shapes or cut strips using the pizza cutter. Place on a parchment sheet and chill in the fridge while you prep the filling.
For the filling:
- Combine all the pie filling ingredients in a bowl. Pour into the dough-lined pie plate. Decorate the crust with the strips or designs you have chosen.
- Once done, pinch the top and bottom crust edges firmly together. brush the pie lightly with egg wash.
- You may sprinkle a spoon or sugar if you desire. Set the pie plat on a sheet pan to catch spills, if any. Bake at 350 F for 35-40 minutes or until the crust is golden brown and the juices bubble evenly on the surface.
- Let cool for at least 23 hours before devouring. You may serve it with vanilla ice-cream if you desire. Enjoy!
