midelee0404Easy for making a flaky crust and a perfectly spiced apple pie. This recipe and method make one 9-inch double-crust pie.
INGREDIENTS
For the crust (two crusts):
1. 2½ cups (312 g) all-purpose flour
2. 1 tsp salt
3. 1 tbsp granulated sugar (optional)
4. 1 cup (226 g) unsalted butter, very cold, cut into ½-inch cubes
5. 6–8 tbsp ice water (add slowly)
FOR THE FILLING:
1. 6 medium apples (about 6 cups sliced) — mix tart + sweet (e.g., Granny Smith + Honeycrisp or Fuji)
2. ¾ cup (150 g) granulated sugar
3. ¼ cup (50 g) packed brown sugar
4. 2 tbsp all-purpose flour (or 1½–2 tbsp cornstarch for a clearer filling)
5. 1 tsp ground cinnamon
6. ¼ tsp ground nutmeg (or a pinch)
7. Pinch of salt
8. 1 tbsp lemon juice (prevents browning and brightens flavor)
9. 1 tsp vanilla extract (optional)
10. 1 tbsp unsalted butter (to dot on top of filling)
FOR THE FINISH:
1. 1 egg beaten with 1 tbsp water or milk (egg wash)
2. 1–2 tbsp coarse sugar for sprinkling (optional)
Equipment needed are 9-inch pie dish, rolling pin, mixing bowls, pastry cutter or food processor, sharp knife or apple peeler, bench scraper, cooling rack.
Method — Step by step
1. Prepare PASTRY DOUGH
In a large bowl mix flour, salt, and sugar.
Add the cold cubed butter. Use a pastry cutter or pulse in a food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Those bits allows flaky crust.
Sprinkle ice water, 1 tbsp at a time, tossing with a fork until dough just holds together when pinched. Don’t soak it.
Divide into two disks, flatten slightly, wrap in plastic wrap, and chill at least 1 hour (longer is fine). Cold dough enhances flaky crust.
2. Make the APPLE FILLING
Peel (optional), core, and slice apples about 1/8–¼ inch thick. Toss immediately with lemon juice.
In a bowl combine sugars, flour (or cornstarch), cinnamon, nutmeg, and a pinch of salt. Add vanilla if using. Toss the dry mix with apples until evenly coated. Let sit 10–15 minutes; juices will draw out and the thickener will start to bind.
3. Roll out the BOTTOM CRUST in pan
Lightly flour your surface. Roll one dough disk to a circle about 12 inches across (for a 9-inch dish), keeping it slightly thicker in the center.
Transfer to the pie dish by rolling the dough loosely around the rolling pin and unrolling over the dish. Trim edges to ~¾ inch overhang.
4. FILL THE PIE
Heap the apple mixture into the crust, mounding slightly in center. Dot with small pieces of butter. Gently press apples to compact slightly — you want some air pockets but not loose spilling.
5. TOP CRUST LAYER
Roll the second disk. Cover whole (crimp edges to seal) or cut into strips for a lattice. If using a whole top, cut slits for steam. Trim and crimp the edges neatly. Brush with egg wash and sprinkle sugar if desired.
6. CHILL BRIEFLY
Chill the assembled pie 20–30 minutes to help the crust keep shape during baking.
7. PREHEAT OVEN AND BAKE
Preheat oven to 425°F (220°C). Place pie on a baking sheet (to catch drips).
Bake at 425°F for 20 minutes to set the crust, then reduce to 375°F (190°C) and bake another 30–40 minutes, until crust is deep golden and filling is visibly bubbling. If edges brown too quickly, tent with foil.
8. COOL AND SET
Remove from oven and cool on a rack at least 2 hours (this lets the filling thicken). Serve warm or at room temperature with cream or vanilla ice cream.
📌Tips while working.
1. Cold butter and minimal handling equals to flaky crust.
2. Soggy bottom: preheat oven well, bake on a lower rack, or blind-bake the bottom crust 10 minutes before filling.
3. Watery filling: use cornstarch (stronger thickener) or cook some juices on the stovetop and return to apples.
4. Best apples: use a mix — tart (Granny Smith) plus sweet/crisp (Honeycrisp, Fuji).
5. Storage: refrigerate up to 3–4 days; reheat in a 350°F oven for 10–15 minutes to refresh the crust.
6. Follow these steps accordingly and keep ingredients cold.
With this steps, you never go wrong with a flaky, aromatic apple pie that holds its filling and tastes like autumn in every slice. Enjoy!
dam
midelee0404