Apple Pie
Well I must say I’ve always sort of been afraid of making apple pie because I was afraid of making the pastry. Â So I decided to research it, and I realized that really the pastry is easy to make, just a few simple ingredients. Â I mean I’ve made apple pie before with puff pastry and yeah, it’s not the best apple pie every, but still it’s pretty good, but I must say it doesn’t compare to this apple pie when you make the pastry from scratch. Â And who does not love apple pie, I mean it smells wonderful when you bake it, and it’s so delicious and decadent. All I can say is I love apple pie, so here are the ingredients for making this pie:
Ingredients:
- 2 1/2 cups of flour
- 8 tbsp of ice water
- 2 sticks of frozen butter (1 cup)
- 2 tbsp of sugar
- 1 tsp of salt
- about a dozen apples, peeled, cored and sliced
- 1/2 cup of brown sugar
- 2 tbsp flour
- 1 tsp cinnamonPastry
- 2 1/2 cups of flour
- 8 tbsp of ice water
- 2 sticks of frozen butter (1 cup)
- 2 tbsp of sugar
- 1 tsp of salt
- Filling
- about a dozen apples, peeled, cored and sliced
- 1/2 cup of brown sugar
- 2 tbsp flour
- 1 tsp cinnamon
Pastry
Filling
Instructions:
- For the pastry, you need to whisk the flour, salt and sugar together in a large bowl. Using a grater, grate the frozen butter into the flour and toss with your fingers. Add the ice water and mix with your fingers until the dough comes together in a ball. Divide the dough in two pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
- While that’s resting in the fridge, toss the sliced apples with the brown sugar, cinnamon and flour. Remove the pastry from the fridge and leave it out for a few minutes, it needs to warm up a bit, so that it’s a bit more pliable.
- Preheat oven to 375 F degrees.
- Sprinkle some flour on your work surface, your hands, rolling pin and the dough. Roll out one of the pieces of pastry into a circle that’s large enough for an 8 inch pie dish, and make sure there’s enough to overlap the edges of the dish. Transfer the pastry onto the pie dish.
- Add the apple mixture to the bottom crust, then roll out the second pastry and carefully place over the top of the pie. Roll and crimp the edges of the dough together, to seal them tightly. You need to poke a few holes in the top of the pie and place the pie on the bottom rack of your oven. I also like to brush the pastry with an egg so that it’s nice and shiny and it gets a nice golden color when it’s done.
- Bake for about an hour or until the crust is golden and juices are bubbling.
This pie is delicious.
Enjoy!
