Homemade Apple Pie

homemade apple pie

how ‘bout dem apples

Ingredients:

Pie Dough:

• 2 ½ cups flour

• 1 teaspoon salt

• 1 ½ sticks unsalted butter, COLD & cubed

• 8 tablespoons ice water, or as needed

Filling:

• 2 ½ lb granny smith apple, peeled, cored, sliced (I used 5 apples)

• 1/3 cup brown sugar, packed

• 1/4 cup white granulated sugar

• 1/4 cup flour

• zest of one lemon

• juice of one lemon

• 1 1/2 teaspoons ground cinnamon

• 1/4 teaspoon nutmeg

• 1/2 teaspoon salt

• 1 egg, beaten

• 1 tablespoon course sugar

Topping:

• Vanilla ice cream

Preparation:

1. Place the sliced apples to a large bowl and add brown sugar, white sugar, flour, cinnamon, nutmeg, lemon zest, lemon juice, and salt. Stir to coat and let sit at room temp for 1 hour to macerate.

2. In a medium-sized bowl, add the flour and salt. Mix with fork until combined.

3. Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.

4. Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.

5. Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.

6. Peel the apples, then core and slice.

7. Preheat the oven to 375°F (200°C).

8. On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.

9. Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.

10. Pour in apple filling mixture and pat down.

11. Roll out the other half of the dough and either place a full round on top or use a cookie cutter to cut out shapes and layer them on top! I like making a cute leaf design on my pie!

12. If using a full top, trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together. Cut four slits in the top of the pie to create a vent.

13. Brush the pie with the beaten egg and sprinkle with the course sugar.

14. Bake pie for 50-60 minutes or until the crust is golden brown and no grey-ish or undercooked pastry remains. Check on the pie periodically while its baking, if any part of the top are browning too quickly, cover them with a little piece of foil.

15. Allow to cool completely before slicing.

16. Top with ice cream and serve.

17. Enjoy!