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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Everyone should know how to make apple pie in the classic styleâthe real deal. This recipe is a perfect example of why this American icon has been a hit in this country for hundreds of years. It gets its stunning height from 3 pounds of apples. So stock up; you'll need them. âMargo Ferrick, Westford, Massachusetts Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
2 teaspoons sugar |
3/4 teaspoon kosher salt |
1 cup cold unsalted butter, cubed |
6 to 8 tablespoons ice water |
filling: |
5 medium braeburn apples (about 1-1/2 pounds), peeled and cut into 1/4-in. slices |
4 medium granny smith apples (about 1-1/2 pounds), peeled and cut into 1/4-in. slices |
1/2 cup sugar |
3 tablespoons lemon juice |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon kosher salt |
3/4 teaspoon ground cinnamon |
dash ground nutmeg |
3 tablespoons unsalted butter, cut into pieces |
1 egg, lightly beaten |
1 to 2 tablespoons superfine sugar |
Directions:
1. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
2. Preheat oven to 425°. In a large bowl, combine apples, sugar, lemon juice, flour, salt, cinnamon and nutmeg.
3. On a lightly floured surface, roll out larger portion of dough to 1/8-in. thick circle. Transfer to a 9-in. pie plate, trimming even with edge. Fill with apple mixture, mounding in the center. Dot apples with butter. Lightly brush rim of pastry with some of the beaten egg.
4. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush top with egg; sprinkle with superfine sugar. Place on a foil-lined 15x10x1-in. baking pan.
5. Bake 20 minutes. Reduce heat to 375°. Bake 50-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 2 hours before serving. Yield: 8 servings.
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