Photo of Apple Pie

Apple Pie

Oven Temp:
425 - 15 Minutes and then 350 - 40 - 45 minutes

Ingredients

Double pie crust (see below)
8 cups sliced, peeled assorted baking apples - about 3 lbs (Granny Smith, Jonathan's)
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 - 1/2 tsp salt (your preference)
2-3 Tbsp butter
1 egg yolk
1 Tbsp milk

Pie Crust:

1 Cup cold unsalted butter for 2 layers
2 Cups flour-make sure not too packed down
1 tsp. salt
3-5 Tbsp. sugar



Preparation

First role out your bottom pie crust and line 9 inch pie pan.

Mix the sugars, flour, cinnamon, nutmeg and salt together in a small bowl. Peel and slice apples into a large bowl. Mix the dry ingredients with the apples quickly so apples do not begin to turn brown.

Dump apples into pie pan and dab with generous amounts of softened butter (you can add more than 2 - 3 Tbsp if you want, it will not hurt the pie!)

Role out the top crust and put on top of the pie filling. The apples should be mounded. Mix yolk and milk together and brush on the pie crust, make sure to get the edges. Optionally, you can sprinkle a little bit of sugar on top to give the crust a nice little crunch. Make sure to cut slits in the crust so it vents.

Bake in a 425 degree oven for 15 minutes. Turn oven down to 350 and continue baking for 40 - 45 minutes. At about 35 minutes into the 350 part check to make sure the crust isn't getting too brown on top. If so, put foil over the pie loosely and continue baking until done.

Pie Crust

Put flour, sugar, and salt in food processor and buzz a few times to incorporate.

Cut butter into small chunks. Throw in processor while on and continue buzzing until consistency of cornmeal, or a little chunkier.

Add 1T of chilled water, up to 6T total. I have found on a hot day I need only approximately 3 T water, in the winter more.

It may remain pretty powdery, but if you pinch it and it sticks together, then it’s ok.

Dump it out in a pile on the counter and squish it together into a ball, working it as little as possible.

Cut into 2, put each piece in plastic and flatten into disks and place in the fridge for awhile, until fairly stiff. Roll out on a floured surface to size.