Ingredients:
Crust:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups (3 sticks) cold, unsalted butter, cubed
- 1/2 cup ice water
- 3 teaspoons sugar
- 1/4 teaspoon salt
Filling:
- 8 cups cored, peeled, sliced apples (around 8; Granny Smith or Cortland)
- 2 tablespoons lemon juice
- 2/3 cup sugar, plus 1 tablespoon for top of crust
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 egg yolk
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- splash of water
Directions:
- [When ready, preheat oven to 375º F.]
- In a food processor, using a metal blade, pulse your flour, sugar and salt together.
- Add in cold, cubed butter and pulse.
- Slowly drizzle in ice water, one tablespoon at a time.
- You should have a coarse, crumbly mixture.
- (If you don’t have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork.)
- Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand.
- Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours.
- It’s very important to work with cold dough.
- In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg.
- Set aside.
- Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge.
- On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick.
- Gently take the corners, lift the dough and transfer it to pie pan.
- Lightly press sides against the bottom and sides of pan.
- Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan.
- Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick.
- Pour apple mixture into pie pan and cover the top of apples with pats of butter.
- In a small bowl, beat your egg yolk and add a splash of water.
- Brush the edges of pan, covered by the dough, with egg mixture.
- Cover the entire pie with remaining rolled out dough.
- Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie).
- Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
- Brush egg mixture all over the top of crust and sprinkle with sugar.
- Bake for 50 minutes, or until crust is golden brown.
Enjoy!
From: 12tomatoes.
