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8 servings
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Ingredients
All Butter Crust (Makes 2 crusts)
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter cut into 1/4-inch cubes and chilled 2 sticks
- 8-10 tbsps ice water
Apple Pie Filling
- 8 Granny Smith apples - peeled cored and sliced
- 1 tsp cinnamon
- 1/2 cup unsalted butter
- 3 tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 tsp vanilla extract
Egg wash
- 1 egg
- 4 tbsp turbinado sugar
Ingredients
All Butter Crust (Makes 2 crusts)
Apple Pie Filling
Egg wash
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Instructions
- Pulse the flour, sugar and salt in a food processor for 5 seconds.
- Add the butter and pulse until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
- Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
- Dump the mixture onto a work surface and push it together into a big ball using your hands.
- Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks.
- Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days.
- Remove one of the dough from the refrigerator 10 minutes ahead of time so that it just starts to soften and is easier to roll.
- Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. To measure if the crust is wide enough put the pie pan gently on top of the crust. Roll out more if needed.
- If the edges of the crust start to split, pinch them together before continuing.
- Lay the crust on a pie dish. Chill again in the refrigerator.
- Roll out on a floured surface and cut into strips. Lay on a baking sheet and chill in the refrigerator while making the filling.
- Preheat oven to 425 degrees F (220 degrees C).
- Put the apple slices in a large bowl. Sprinkle cinnamon and toss.
- Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, and vanilla extract and bring to a boil. Turn off the stove and let it cool for about 5 minutes. Pour on the apples and toss.
- Fill with apples on to the pie dish. Do not pour in the juice so it won't be too soupy. Lay the strips of crust on top and brush with egg wash and sprinkle with turbinado sugar.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Recipe Notes
Adapted from : All Recipes
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