There’s nothing as reassuring and comforting as a slice of freshly-baked apple pie. Apple pies are loved by people from all generations and walks of life. Here’s a recipe for good old-fashioned apple pie.

Ingredients

For the Crust

• 2 cups all-purpose flour with extra for rolling later
• 1/2 cup finely ground blanched almonds or almond flour
• 2 sticks unsalted butter, cut into half-inch cubes and chilled in the freezer for at least 15 minutes
• 1 heaping teaspoon brown sugar
• 1 teaspoon salt
• 3 to 6 tablespoons of very cold water

For the Filling

• 3 lbs of 1/4 to 1/2 inch thick slices of apples, peeled or cored. You can use Granny Smith, Golden Delicious and Pippin apple varieties for baking.
• 2/3 cup sugar
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoon brandy
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon nutmeg

For the Egg Wash

• 1 large egg yolk
• 1 tablespoon cream

Procedure

1. Mix the flour, almonds, brown sugar and salt and put them in the food processor. Pulse to mix. Add the butter and let it pulse for another 6 or 8 beats. The mixture should look like coarse meal with pea sizes of butter.
2. Add water a tablespoon at a time, and keep it mixing until the mixture begins to clump together and become crumbly. To see if the dough is ready, pinch a small part of it. If it holds together, it’s ready and if it’s not, add another tablespoon of water until it’s the right consistency.
3. Make sure that you have a clean surface where you can place your dough on. Place the dough on the surface and shape them into 2 disc shapes. If you see whole bits of butter, don’t try to make them disappear by over-kneading them. This is what will actually make the crust flaky afterwards.
4. Wrap each dough disc in plastic wrap and refrigerate for an hour.
5. It’s time to heat up the oven! Place the baking rack on the third shelf from the bottom of your oven and preheat to 375 degrees Fahrenheit or 191 degrees Celsius.
6. Get a large mixing bowl. Combine the sugar, spices and flour and then add in the apples. Use your hands to mix them all together so that the apples are well-coated. Add the brandy and vanilla extract afterwards.
7. Take one dough disc from the refrigerator and let it sit in room temperature for five or ten minutes. Sprinkle a bit of flour on the surface before rolling the dough. You should also sprinkle a bit over the top of the dough disc.
8. Roll out the dough using a rolling pin, making sure that you make a 12-inch circle of crust about 1/8 thick. Check if the dough is not sticking by adding more flour to the surface and using a metal spatula.
9. Gently fold the dough disc in half and place it on your pie plate. Line up the center of the plate with the fold on the dough disc. Unfold the dough and use your thumbs to gently fold over the dough over the edges of the pie dish.
10. Add in the apple filling, making a slight mound in the center. Don’t over fill the pie.
11. Take out the second dough disc and flatten and roll as the same way before. Gently place over the apples and pinch the two edges of the dough discs together using your fingers.
12. Use the kitchen shears to trim any excess dough at the edge of the pie dish. Flute the edges with a fork to flush them against the dish.
13. Stir cream and yolk together in a small container. Brush the mixture on top of the pie.
14. Cut slits on top of the pie to allow steam to escape. Bake for 20 minutes, reduce heat to 350 degrees Fahrenheit and cover the rims of the pie with aluminum foil if the edges are browning too quickly.
15. Bake until the crust is golden brown and the juices bubbling, which would take 30 to 45 minutes. Take out of the oven and let stand for an hour.
16. This recipe will serve seven to eight people.

Ask a question

Question:
Powered by

[x] Post answer

* Answer:

* Email:

Register

Complete the form below to register with monsterguide.net. Registering an account will allow you to ask questions on any site powered by UnAsked.com

Name Email Password Confirm Password
Powered by

Login

You must be a registered user to ask questions. If you are not registered, Register Now. Otherwise, please login.

Email Password
Powered by

Not Registered