Classic Apple Pie

Classic Apple Pie

(makes one 9” pie)

Ingredients

For the crust:

2 ½ cups All-purpose flour

½ lb butter (cut into ½“ cubes)

1 tsp. sugar

1/3 cup water

Cling wrap

Waxed baking sheets

For the filling:

2-lbs. fresh apples (I used Fuji apples)

¾ cup granulated sugar

¼ cup all-purpose flour

1-tbsp. lemon juice

1-tsp. ground cinnamon

Pinch of nutmeg

2-tbsp butter (cut into small cubes)

For the egg-wash

1-egg, beaten

Drizzle of water to thin out the egg-wash

Directions:

1. In a mixing bowl, put together butter, sugar and flour, mix well. 

2. When texture becomes sandy, add water gradually.

3. Once the water is absorbed, divide the dough into two portions (this is a pastry dough, it does not need to look smooth also little cubes of butter must remain visible), cover in cling wrap and refrigerate, 20-min up to 4-hrs. (DO NOT KNEAD IMMEDIATELY, allow the dough to rest)

4. Remove the first portion from the cling wrap, put in between waxed baking sheets and knead, ensure that the dough would include a 1 ½ “ overhang from the lid of the pie pan. Repeat this step for the other portion.

5. Refrigerate again the two portions while making the filling.

6. Peel, core and cut the apples into ¼ “ thick slices.

7. Toss in the sugar, flour, lemon juice, cinnamon and nutmeg to coat the apples.

8. Pre-heat the oven to 450˚F.

9. Assemble the pie by placing one portion of the dough as the base. Push the dough to fit into the base of the pie pan.

10. Spoon-off the apples into the base and pour in the remaining juice.

11. Dot the apple filling with the butter.

12. Cover the pie with the other dough portion and seal the edges using a fork.

13. Make slits on top of the pie to act as air vents.

14. Brush the pie with the egg-wash and sprinkle sanding sugar on top.

15. Place the pie into the oven. After 15-min. lower the heat to 375˚F and continue baking for another 30-45 min.