Desserts
Apple Pie Recipe
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Ingredients
Crust Ingredients for a flake-y pie crust
- 2 1/2 cups all purpose flour plus extra for rolling, 285 g
- 10- ounces (1 1/4 cups 285 g) unsalted butter, cut into 1/2 inch cubes
- 1 teaspoon Salt
- 2 teaspoons sugar
- 1/2 cup sour cream 115 ml
Filling Ingredients
- 3 pounds of good cooking apples
- 1 Tbsp of lemon juice or apple cider vinegar
- 1/2 cup sugar
- 3 tablespoons all purpose flour
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 Tbsp brandy Optional
- 1 teaspoon vanilla extract
Ingredients
Crust Ingredients for a flake-y pie crust
Filling Ingredients
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Instructions
- In a large bowl whisk together 2 1/2 cups of flour, 1 teaspoon of salt, and 2 teaspoons of sugar. Add the cubed butter and use your clean dry hands to toss to coat with the flour.
- Using your hands, work the butter into the flour, pressing the cubes of butter between your thumb and fingers.
- Continue to work the flour until the mixture is shaggy and the largest pieces of butter are no larger than a kernel of corn.
- Make a well in the center and add the sour cream to it.
- Use a fork to work the buttered flour and the sour cream into each other until the dough begins to clump.
- Separate the dough mixture into 2 equal sized piles and work each one first into a ball, and then into a disk.
- Sprinkle with flour and wrap with plastic wrap.
- Refrigerate for 1 hour before rolling out.
- While the dough is chilling, peel, core and slice the apples into 1/4-inch to 1/2-inch slices.
- As you cut your apple slices, add them to a large bowl and sprinkle a little lemon juice or apple cider vinegar to help keep them from turning brown.
- Combine sugar, flour and spices in a bowl.
- Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated.
- Then sprinkle with brandy and vanilla extract and stir to coat all the apples.
- Place one oven rack in the lowest position and put a large rimmed baking sheet on it (to catch any drippings from the pie.)
- Position a second rack the next rung up (still in the lower third of the oven) and preheat to 375°F.
- Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes.
- Place disk on a lightly floured, clean, flat surface. Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch thick.
- As you roll out the dough, check to make sure it isn't sticking. If and when it starts to stick, gently lift it up and sprinkle a little more flour on the table surface or on the pie dough to keep the dough from sticking.
- Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough.
- Arrange the apple slices in the dough-lined pie plate. Mound the apples in the center.
- Roll out the second disk of dough, again to 12-inches.
- Gently place the second round of pie dough over the apples. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan.
- Fold the dough under itself so that the edge of the fold comes right to the edge of the pan.
- Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.
- Place egg yolk and cream in a small bowl and use a fork to stir until well combined.
- Use a pastry brush to brush the egg wash over the top and fluted edges of the pie. Use a sharp knife to cut slits in the top of the pie crust for steam vents.
- Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings.
- Bake the pie at 375°F until crust begins to lightly brown, about 20 minutes, then reduce heat to 350°F.
- Transfer the apple pie to a rack to cool for at least 1 hour. Serve slightly warm or at room temperature. Great with a side of vanilla ice cream.
Recipe Notes
About halfway through baking check to make sure the pie isn't browning too much. When it's nicely browned, tent the pie with a large piece of aluminum foil to keep the pie from browning further.