Apple Pie – Irresistible Pie
This Apple Pie is a classic, from the scrumptious filling to the flaky pastry crust. These holidays, treat your family and friends with this irresistible pie.
For the crust:
2.5 cups (375 gr) of all-purpose flour
1 teaspoon of salt
3 tablespoons (45 gr) of sugar
6 oz (170 gr) of unsalted butter
8 tablespoons (115 ml) of chilled water
For the filling:
2.25 lb (1 kg) of apples – I used two large Pink Lady, and 4 medium Golden Delicious
1/4 cup (50 gr) of brown sugar
1/3 cup (65 gr) of granulated sugar
1 teaspoon of cinnamon
juice of half lemon, about 1 tablespoon
2 tablespoons of butter
1 tablespoon of cornstarch
1 egg for wash
crystallized sugar (for decoration – optional)
Preparation time: 45 minutes to prepare, plus about 2 hours inactive
1. Let’s start with the dough: In your food processor add the flour, salt, and sugar. Pulse a couple of times until the ingredients are mixed together.
2. Add the butter (right from the refrigerator), cut in pieces. And pulse a few more times until the butter is cut down in small pea-size pieces.
3. Add about 6 tablespoons of chilled water. Pulse only a few times and check. Add more water if necessary – I ended up with two more tablespoons (total of 8). Pulse a few more times and stop as soon as you see the dough comes together in a ball. Do not over mix!
4. Split the dough into two parts. Make them into a disc and wrap in plastic wrap. Refrigerate for one hour or longer. You can also prepare the dough a day in advance and store it in the refrigerator.
5. While you wait for the dough to chill, work on the filling. Peel the apples and cut in slices of about 1/4 of an inch (half cm). Place in a large bowl, and combine with lemon juice, brown and white sugar, and cinnamon. Let the apple sit for at least 30 minutes.
6. Preheat the oven to 400° F (200° C). When the dough is ready, roll both pieces on a clean surface sprinkled with flour. Make two circles of about 12 inches (30 cm) each. Transfer one pastry to a 9-inch pie pan, helping yourself with a rolling pin. Cover the pan with the dough, pushing down gently, without stretching. Trim off any excess pastry around the edges.
7. Drain the apple slices in a strainer, collecting the juice.
8. Simmer the juice collected with two tablespoons of butter, for about five minutes. You will get a golden slightly dense syrup.
9. Add the cornstarch to the apple slices, and mix.
10. Pour the apple mixture onto the pie crust. Pack it with your hand and even it out. Drizzle with the syrup that you just prepared.
11. Helping yourself with the rolling pin, pick up the top pie pastry. Cut any excess pastry from the edges, making sure you have enough to tuck under. Fold the top dough under the bottom crust. All around the pie.
12. Seal the edges by decorating with a fluted pattern. Using your index finger, on one hand, push the dough through the index and middle fingers of your other hand, as shown in my picture.
13. Beat one egg, and brush the egg wash on the top and edges of the pie. Sprinkle with crystallized sugar if you like.
14. Cut a few slits in the center of the pie, using a pointed sharp knife. You need these to let the steam out from inside the pie.
15. Bake at 400° F (200° C) for 30 minutes, in the lower third of the oven. After 30 minutes, check the pie. Cover with a pie shield or with aluminum foil if the edges or top are starting to golden too soon. Lower the oven temperature to 350° F (175° C). Place the pie back in the oven. Bake for an additional 20 minutes or so. Check the bottom, if cooked, and the top should be perfectly golden brown.