Nothing like warm apple pie, topped with ice cream, on a cool November Saturday afternoon, to end the week. Except i got my wisdom tooth removed and can only enjoy the ice cream
Apple Pie
Ingredients
Pie Crust
- 170 g very cold butter cut into squares 12 tbsp
- 1/3 cup very cold shortening such as crisco, mazola, samne basically
- 3 cups all purpose flour
- 1 tsp salt 1
- 1 tbsp sugar + more to sprinkle
- 6-8 tbsp ice cold water
Apple Pie Filling
- 2 tbsp lemon juice
- 5 large apples, peeled, cored and sliced (not too thin)
- 2/3 cup sugar
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 1/2 tsp ground cinnamon
- pinch of ground nutmeg
- 1 egg beaten with 1 tbsp cream egg wash
Instructions
Crust
- Prepare the butter and shortening mix and put them in the freezer while you prep the rest of the ingredients
- In a food processor (can be done by hand) pulse the dry ingredients a few times. Add the cold butter and shortening and pulse them around 10 times until the butter looks like pieces of peas
- While machine is still on, add the cold water one tbsp at a time until dough forms a ball
- Dump it onto a floured surface, form into a ball, wrap with plastic film and refrigerate for a minimum of 30 min
Filling
- Put the lemon juice in a medium bowl. Peel, halve, and core the apples
- Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugars and toss to combine evenly
- In a large pan, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Add the spices
- Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes
- Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible
- Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes
- In a medium bowl, toss the apples with the reduced juice. Set aside to cool completely
Assembly
- Divide dough into two halves, keeping one half in fridge while you roll the other
- On a floured surface, roll the chilled dough into a round circle and place it into the pie dish
- Make sure you keep some of the edges, don't cut it to the rim
- Crimp or decorate the way you want it to be
- Add the filling making sure it is at room temperature or else your pie dough will melt
- Get the other dough and decorate your pie the way you want, you can do a lattice or simply just cover it
- Brush with egg wash and sprinkle with sugar
- Chill in fridge while the oven preheats to 200C
- Bake for 25-30 min, if the sides start burning cover with aluminum foil. You want it to be a golden brown
Notes
You can replace shortening with butter
