Quickly scanning the ingredients - WHEW! I have all of them - no mad dash to the grocery store. And since Saturday is Valentine's Day, I can use my heart shaped pie pan!! AND my husband loves apple pie - sounds like a win-win situation, doesn't it!!
On to the recipe . . .
The Perfect Apple Pie
Ingredients
Crust:
2 1/2 cups all purpose flour
1 1/2 cups (3 sticks) cold, unsalted butter, cubed
1/2 cup ice water (you won't need all of it)
3 tsp sugar
1/4 tsp salt
Filling:
8 cups cored, peeled and sliced apples (around 8 medium sized - I used Granny Smith)
2 T lemon juice
2/3 cup sugar, plus 1 T for top of the crust
1/4 cup brown sugar
1/4 cup all purpose flour
1 egg yolk
2 T butter
1 tsp cinnamon
1 tsp nutmeg
Directions:
Preheat oven to 375.
In a food processor, combine the flour, sugar and salt.
Add in the cold, cubed butter and pulse to combine.
Slowly dizzle in ice cold water, one tablespoon at a time (I only need about 2 tablespoons).
(if you don't have a food processor, either use a pastry blender or a fork to combine all the ingredients.)
Before the dough forms a ball, remove from the food processor. Using your hands, form the dough into a flat disc and wrap in saran wrap. Refrigerate for about 1 or 2 hours. It is very important to work with the dough being cold.
In a large bowl, toss the apples with the lemon, flour, sugars, cinnamon and nutmeg.
Roll out the first dough and place in pie pan. Trim any overhanging dough and fold under edges.
Pour apple mixture into pie pan and top with pats of butter.
Roll out the second piece of dough. You can cover the entire pie with the second piece of dough or make a lattice (as I did).
In a smaller bowl, beat the egg with a splash of water. Brush the edges of the dough with the egg mixture and sprinkle with the remaining sugar.
Bake for 50 minutes.
Your kitchen will smell heavenly!!!!
The Entire Recipe:
The Perfect Apple Pie
Ingredients
Crust:
2 1/2 cups all purpose flour
1 1/2 cups (3 sticks) cold, unsalted butter, cubed
1/2 cup ice water (you won't need all of it)
3 tsp sugar
1/4 tsp salt
Filling:
8 cups cored, peeled and sliced apples (around 8 medium sized - I used Granny Smith)
2 T lemon juice
2/3 cup sugar, plus 1 T for top of the crust
1/4 cup brown sugar
1/4 cup all purpose flour
1 egg yolk
2 T butter
1 tsp cinnamon
1 tsp nutmeg
Directions:
Preheat oven to 375.
In a food processor, combine the flour, sugar and salt.
Add in the cold, cubed butter and pulse to combine.
Slowly dizzle in ice cold water, one tablespoon at a time (I only need about 2 tablespoons).
(if you don't have a food processor, either use a pastry blender or a fork to combine all the ingredients.)
Before the dough forms a ball, remove from the food processor. Using your hands, form the dough into a flat disc and wrap in saran wrap. Refrigerate for about 1 or 2 hours. It is very important to work with the dough being cold.
In a large bowl, toss the apples with the lemon, flour, sugars, cinnamon and nutmeg.
Once the dough has properly chilled, divide the dough in half. Return one half to the refrigerator.
Roll out the first dough and place in pie pan. Trim any overhanging dough and fold under edges.
Pour apple mixture into pie pan and top with pats of butter.
Roll out the second piece of dough. You can cover the entire pie with the second piece of dough or make a lattice (as I did).
In a smaller bowl, beat the egg with a splash of water. Brush the edges of the dough with the egg mixture and sprinkle with the remaining sugar.
Bake for 50 minutes.
VERDICT:
OK - this is pretty darn close to being the PERFECT apple pie!! It was good!! And the crust . . . well, this will be my go-to crust from now on - it was flaky and flavorful!! This pie is so easy to make and it is GOOD!!! I caught my husband last night eating out of the pie plate!! Yep, we definitely have a winner with this one!!!
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