Apple Pie
- Yield 8
- Prep 25 minutes
- Total 25 minutes
Apple Pie is a pies recipe on Avoteb. The yield on the card is 8. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 double-crust pie dough, refrigerated (*see below for recipe*)
- 2 tablespoons all-purpose flour, plus more for dusting the workspace
- 3/4 cup sugar, plus extra for dusting the top of the crust
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon allspice
- 3 large Granny Smith apples (about 1.5 pounds), cored and peeled
- 4 large McIntosh apples (about 2 pounds), cored and peeled
- 1 Tbsp. lemon juice
- 1 large egg white, lightly beaten
- (optional) vanilla ice cream and whipped cream for serving
Method
Warm oven to 375 degrees. Prepare a 9-inch pie plate with cooking spray.
Roll out the two pieces of dough on a floured workspace into large circles, until the larger one is at least 12-inches in diameter, and the smaller one is about 10-inches in diameter. Carefully move the larger pie dough to the pie plate by and press it in gently to line the entire bottom of the pan, with the dough sticking out at least 1/2-inch above the rim. Lid gently with plastic wrap and refrigerate.
While the dough is re-cooling, whisk together the sugar, cinnamon, salt and allspice in a large bowl until mixed. Keep nearby.
Fit your food processor with a slicing disc attachment, and thinly slice all of the apples. (You can also do this by hand with a knife.) Toss the apples with the lemon juice until evenly coated. Then move the apples to the large bowl with the flour mixture, and gently toss until all of the apples are fairly evenly coated with the flour mixture.
Turn the fruit mixture, including the juices, into the chilled pie shell and mound the apples slightly in the center. Carefully lay the second (10-inch) pie crust on top of the apples so that it is centered around the bottom crust. Trim the edges of the top and bottom crust to 1/2-inch beyond the pie pan lip. Then tuck the rim of dough underneath itself so that the folded edge is flush with the pan lip. Flute the edge or press with the tines of a fork to seal the pie crust. Slice 4 small slits in
Put back pie to the freezer for 10 minutes. Then remove and brush with the egg white, and sprinkle evenly with a few pinches of sugar. Lid the edges of the pie crust lightly with aluminum foil or a pie crust shield.
Roast for 40 minutes, then remove pie crust shield. Roast for an additional 20 minutes, or until the crust is a deep golden brown and the juices just barely start to seep out.
Move pie to a wire rack and let cool to room temperature before slicing, at least 3 hours.
Kitchen notes
- 2 3/4 cups all-purpose flour
- 1 cup (2 sticks) cold butter, cut into 1/4-inch cubes
