Apple pie is my FAVORITE! Not only because it's super easy to make (even from scratch) with all of that flakey cinnamon goodness, but also for it's perfection to pair with holidays, weekend desserts, and preschool end of the week treat.
Ingredients:
FOR THE FILLING
6-8 Apples, Peeled and Sliced 1/4-inch Thick
1 Tsp. of Vanilla Extract
1/4 Cup of Flour
1/4 Cup to 1/2 Cup of Sugar (Depending on how sweet you like it)
1/4 Cup of Brown Sugar
1 Tsp. of Ground Cinnamon
1/4 Tsp. of Nutmeg
1/4 Tsp. of Salt
FOR THE PIE CRUST
2 1/4 Cups of Flour
1 Tbsp. of Sugar
1/2 Tsp. of Salt
1 Cup of Cold Butter, Cubed
7 Tbsp. of Ice-Cold Water
Instructions:
FOR THE FILLING
Place the apples into a large bowl.
In a separate small bowl, mix together the vanilla, flour, sugar, and brown sugar. Coat the ingredients over the apples.
In another small bowl, mix together the cinnamon, nutmeg, and salt. Sprinkle over the apples. Stirring to combine. And set aside.
FOR THE CRUST
In a food processor, pulse together the flour, sugar, and salt. Add in the cold butter cubes, pulsing about 10 times to make them into the size of peas. Add in the water and pulse until the dough comes together.
Flip the dough onto a floured surface to form into a ball. Cut the ball in half, shaping each one into disks. Wrapping one with plastic wrap and refrigerating.
With the other, roll it out into a 12-inch circle. And transfer to a deep-dish pie dish.
PIE ASSEMBLY
Give the apples another stir to make sure everything is well combined. Then pour into the prepared dough.
Roll out the second ball of dough into a 12-inch circle. Placing it either onto as such with a few slits in the middle or cutting it into strips to create a lattice top.
Brush the crust with milk and sprinkle with coarse sugar.
Refrigerate for 30 minutes.
Preheat oven to 400 degrees.
Bake the pie for 20 minutes, then reduce the temperature to 350 degrees for 40-50 minutes of baking.
Afterwards, let the pie cool at room temperature and serve!
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