Classic Apple Pie
Ingredients
Crust:
- 380 g flour
- 4 tbsp sugar
- 1 tsp salt
- 280 g butter cubed and cold
- 6 tbsp ice water
Filling:
- 6-7 large apples
- 50 g sugar white, brown, or a mix
- 1 tsp cinnamon
- 1 tsp lemon juice
- 2 tbsp cornstarch
Egg Wash:
- 1 egg
- 1 tbsp water
Instructions
For the crust (note - steps 1-3 can be done using a food processor):
- In a large bowl mix the flour, sugar and salt.
- Add the cold cubes of butter. Press the butter into the flour with your fingertips until you have pieces of butter that are pea-sized and the mixture resembles wet sand. You can also cut the butter into the flour using a pastry cutter or a fork.
- Add the ice water 1 tablespoon at a time. Lightly toss the dough to incorporate the water. After adding 6 tablespoons of water, the dough should be in larger clumps.
- Transfer about half the dough onto a piece of plastic wrap. Press the dough together well and form into a disk. Wrap tightly with the plastic wrap.
- Repeat with the other half of the dough and place both disks in the fridge to cool for an hour.
For the filling and pie assembly:
- Peel, core and slice the apples. Place them in a bowl with sugar, cinnamon, lemon juice and cornstarch. Stir to combine. Let sit until ready to fill the pie dish.
- Preheat the oven to 400°F.
- On a floured work surface, roll out the first disk to about ¼ inch thick. You may need to let it sit out at room temperature for a couple minutes to be able to roll it.
- Place the dough into a 9 inch pie dish and press the edges into the edges of the dish. There should be some dough hanging over the edges.
- Fill the crust with the apples, ensuring the apples fill all the way up to the rim of the dish, even forming a mound.
- Roll the second disk to the same thickness. Cut into strips. Create a lattice over the apples and use the overhanging dough to seal the edges.
- In a small bowl, beat the egg and water for the egg wash. Brush evenly over the lattice strips.
- Bake for about an hour total, until the crust is golden brown. After about 20 minutes in the oven, it may be necessary to cover the top with a piece of foil to prevent it from burning.
- Let cool for at least 1 hour.