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Apple Pie

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Course: Dessert
Ingredients Method Notes

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

Method
 

Crust
  1. Prepare the butter and shortening mix and put them in the freezer while you prep the rest of the ingredients
  2. 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
  3. While machine is still on, add the cold water one tbsp at a time until dough forms a ball
  4. Dump it onto a floured surface, form into a ball, wrap with plastic film and refrigerate for a minimum of 30 min
Filling
  1. Put the lemon juice in a medium bowl. Peel, halve, and core the apples
  2. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugars and toss to combine evenly
  3. 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
  4. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes
  5. 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
  6. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes
  7. In a medium bowl, toss the apples with the reduced juice. Set aside to cool completely
Assembly
  1. Divide dough into two halves, keeping one half in fridge while you roll the other
  2. On a floured surface, roll the chilled dough into a round circle and place it into the pie dish
  3. Make sure you keep some of the edges, don't cut it to the rim
  4. Crimp or decorate the way you want it to be
  5. Add the filling making sure it is at room temperature or else your pie dough will melt
  6. Get the other dough and decorate your pie the way you want, you can do a lattice or simply just cover it
  7. Brush with egg wash and sprinkle with sugar
  8. Chill in fridge while the oven preheats to 200C
  9. 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