Apple Pie Recipe
This apple pie recipe (click for larger image) has a really flaky, buttery crust. Make sure you chill the crust for at least one hour, or this recipe for apple pie won't turn out right.A little lemon zest and mace are my secrets for making this the best apple pie recipe you'll ever taste.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup whole wheat pastry flour
- 2 Tbsp. sugar
- 1 tsp. salt
- 1 cup butter, cold, cut into 1/2-inch pieces
- 1/4 to 1/3 cup ice water
- 6 large Golden Delicious apples, peeled and sliced
- 1/2 cup sugar
- 2 Tbsp. flour
- 1 Tbsp. lemon juice
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. mace
- 1 egg mixed with 1 Tbsp. water
Preparation:
- Combine flours, sugar and salt in a food processor fitted with a metal blade. Pulse several times.
- Add cold butter pieces (butter must be cold!) and pulse until the mixture resembles coarse crumbs.
- Add a few tablespoons of ice water. Pulse. Repeat until the mixture just comes together as a dough. Do not overprocess!
- Turn dough out onto a lightly-floured surface. Knead several times. Divide in half. Form a 4- to 6-inch disk with each half. Wrap in plastic wrap, and chill at least one hour, up to several days.
- Remove dough from the refrigerator, and preheat the oven to 425 degrees F.
- Roll dough out to a 12-inch circle. Drape dough over your rolling pin to transfer to a 9- or 10-inch pie plate. Press the dough into the pie plate, trimming the edges.
- Place apples in a large bowl. Sprinkle sugar, flour and lemon juice over the apples. Toss. Add the cinnamon, nutmeg and mace. Toss well.
- Pour apples into prepared pie crust.
- Roll out the other crust to a 12-inch circle. Place over the apples, crimping the edges to seal. Cut 6-8 vents in the top crust to allow steam to escape.
- Brush the top crust with the egg wash.
- Bake 45 minutes to 1 hour until the pie is golden brown. Let the pie sit for 10 minutes before cutting.
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