Apple Pie

Written by Published on in Cake, Desserts
Apple Pie
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Apple Pie

Recipe by nana pastriesCourse: DessertCuisine: AmericanDifficulty: Easy

Ingredients:

  • Pie Crust

  • 350g | 2 ¾ cups flour

  • 15g | 1 tbsp cornstarch

  • a pinch of salt

  • 250g | 1 cup + 2 tbsp unsalted butter

  • 15g | 1 tbsp apple cider vinegar

  • 120g water (iced)

  • Apple Filling

  • 3-5 apples

  • 1 squeezed lemon juice

  • 150g | 2/3 cup sugar

  • 57 g | 1/4 cup unsalted butter

  • 1/2 tsp ground cinnamon

  • a pinch ground nutmeg

  • 1 tbsp cornstarch

  • Chopped pecans (optional)

  • Assembly

  • 1 egg

  • 1 tbsp milk

  • a pinch of sugar

  • Vanilla ice cream (optional)

Instructions:

  • Pie Crust
  • In a bowl, combine all the dry ingredients.
  • Add the cold butter to the bowl and use your hands or a food processor to mix it until the butter reaches the size of a pea.
  • Combine the apple cider vinegar and ice water, then pour the mixture over the dry ingredients. Mix everything together.
  • Knead the dough until it’s ready, then wrap it in plastic wrap. Refrigerate it overnight or for at least 3 hours.
  • Apple Filling
  • Peel, core, and slice the apples. Mix them with lemon juice and sugar.
  • Melt the butter in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer (about 2 minutes).
  • Cover the skillet, reduce the heat to medium-low, and cook until the apples soften and release most of their juices. Add cinnamon and ground nutmeg.
  • Pour the cooked apples into a strainer set over a large bowl. Set the apples aside and pour the juice back into the skillet.
  • Cook the juice at medium-high heat, then add corn starch. Stir frequently until the liquid bubbles vigorously and thickens. You can also add chopped pecans if desired.
  • Pour the reduced caramel-like mixture back into the apples and set it aside to cool completely.
  • Assembly
  • Preheat the oven to 220°C (428°F).
  • Take the dough out from the fridge and let it come to room temperature for 5 minutes. On a floured surface, divide the dough in half and roll out one portion to a 30 cm diameter circle.
  • Line the pie plate with the rolled dough.
  • Add the apple filling to the dish and smooth out the surface with a spatula.
  • To create a lattice pattern, roll out the other half of the dough and cut strips. Place the strips vertically across the pie with even spacing between them.
  • Trim the strips and fold them under the bottom layer of pie dough. Pinch the layers together to bind them.
  • Brush the pie with an egg wash (mixing an egg with a tablespoon of milk) and sprinkle a pinch of sugar.
  • Bake the pie at 220°C (428°F) for 45-50 minutes.
  • If the crust is browning too fast, cover the pie with aluminum foil and continue baking until it’s done.
  • 10. Allow the pie to cool for at least 30 minutes, then serve it warm with vanilla ice cream. Enjoy!!~~

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