1 stick unsalted butter or 1/2 cup shortening or lard
1/4 cup sugar
1/4 cup brown sugar
1/4 cup ice water
1 egg
1 teaspoon cinnamon
1 tablespoon salt
6-8 apples
2 tablespoon lemon juice (optional)
1 teaspoon nutmeg (optional)
Instructions
Whisk together flour, salt, and a tablespoon of white sugar. Cut
butter into small cubes. Mix butter in until mixture takes on a
coarse, lumpy consistency. Continue to mix, drizzling in cold water
until dough is solid and can be lifted and handled without splitting
apart. Split dough formation into two pieces, one somewhat
smaller than the other, and roll each piece into a ball. The smaller
piece will be used to create the lattice formation to top pie. Seal
each piece in plastic wrap, eliminating as much air as possible and
refrigerate at least one hour. You can make dough ahead of time
and refrigerate longer. Remove one piece of dough and cover it in
some flour. Put some extra flour down on the surface you will be
working on. Using a rolling pin, flatten dough and work it into a a
circle until it is a few inches wider than your pie pan on each side.
Form dough into your pie pan, taking care to avoid tearing it.
Peel and core apples. Once you have removed the core, slice the
apples lengthwise, until you have individual pieces about two to
three inches long. Mix together the white and brown sugar,
cinnamon, lemon juice, and nutmeg. Add the apples and try to
fully cover each piece with the sugar mixture. It is best to make
the filling and add it to the pie right before cooking.
Preheat oven to 350° F (177° C). Pour the apples evenly onto the
dough inside the pie pan. Remove the other chilled dough package
to form the top of your pie. If you are making a standard top crust
for your pie, roll out and flatten the other piece of your dough.
Using a butter knife, slice a few openings into the dough to let
steam out. Roll the dough around your rolling pin, place over the
edge of the pie and release the dough gently over the apples.
Press the edges of the bottom crust and top crust together to form
a firm seal. Crack open the egg and mix it with a few teaspoons of
water. Brush egg wash over the dough, especially the edges. Put
the pie on the top or middle rack of a preheated oven for about an
hour. When the crust is golden brown on top and the filling is
bubbling, remove and let it cool for about 10 minutes before
serving.
Serving
Suggestions
Serve with a scoop of French vanilla ice cream.
Originally Submitted
12/7/2011
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