Apple pie
Every time I buy apples I end up baking apple pies or apple crumble, though the intended apples were for my apple cake, but not today I guess. .not that I am complaining about this Apple Pie.
This recipe is enough for a double crust pie. If you only need 1 crust for your pie, ie, just for the bottom then cut this recipe in half OR freeze the other half.
315g all-purpose flour
1 and 1/4 teaspoons salt
238g unsalted butter, chilled and cubed
1/2 cup (120ml) ice water
For the filling, please refer to my Apple pie filling recipe - link below
Mix the flour and salt together in a large bowl. Add the butter .
Using a forks, cut the butter into the mixture until it resembles coarse meal.
Drizzle the cold water in, 1 tablespoon at a time, and stir with wooden spoon after every Tablespoon added.
Stop adding water when the dough begins to form large clumps, between 1/3 cup (75ml) and 1/2 cup (120ml) of water.
Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats.
Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
Rout the chilled pie dough discs on a floured work top and use gentle force with your rolling pin. Roll out the diameter according to your pie dish.
Pour the apple filling into the pie shell and cover with the other pie dough top.
Cut steam vents into the pie dough top.
Egg wash and sprinkle with cinnamon sugar
Bake in preheated 190°c Oven for 20 minutes then turn the oven temperature down to 170°f for the remaining bake time of about 30-40 minutes more. (approx 50- 60 minutes total bake time)
The pie will start to bubble around the edges and through the steam vent
Cool completely before serving. Best with a dollop of vanilla ice cream.
Enjoy...jue
crust from sallys baking addictions
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