Apple Pie
Ingredients
Pie Dough
- 298 g Pastry Flour AP flour can be substituted
- 199 g Butter cold, cubed
- 99 g Water cold
- 1 pinch Kosher Salt
Apple Filling
- 900 g Apples
- 30 g Butter
- 90 g Sugar
- 60 g Water cold
- 24 g Cornstarch
- 100 g Sugar
- ¼ tsp Kosher Salt
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- 7 g Butter
Instructions
Pie Dough
- Add butter, flour, and salt to a food processor.
- Pulse 10 times at one-second intervals. Add cold water and pulse another 10 times.
- Split the ingredients onto two clean kitchen towels and twist them into two tight balls. Wrap with saran wrap and place in the refrigerator for at least one hour. Once chilled, roll out each into 10" rounds.
- Fit one of the rounds into a 9" pie tin. Place in the fridge until ready to use. Cover the other pie round and chill in the fridge until ready to use.
Apple Filling-Cooked Fruit Method
- Saute the apples lightly in the first quantity of butter until they are slightly softened. Add the first quantity of sugar as the apples cook.
- Mix the water and cornstarch until smooth. Add to the apples and boil until thick and clear.
- Remove from the heat and add the remaining ingredients. Stir gently until sugar is dissolved and butter is melted. Cool completely.
- Fill the prepared pie shell. Cover with the other pie shell and crimp the edges together. Add a few slits in the top crust to allow steam to escape.
- Bake at 425°F for 30-40 minutes. Cover the edges with a pie shield or aluminum foil if browning too quickly.