This pie is perfect for when it starts getting crisp in the morning.
Keyword: Apple pie, dessert, fall, southern
Author: Ashley Price
2 1/2cups all purpose flour
1cupunsalted buttersuper cold, cut into cubes
3/4 cupice watermust have ice in it
8-10apples I prefer granny smith
1/2 cup granulated sugar
1/2 cupbrown sugar
1/4 tsp nutmeg
Mix flour, sugar and salt into the food processor and pulse a few times until it's mixed.
Add the butter, half a time and pulse several times each time. The butter should be about pea sized.
SLOWLY add 1/4 cup of the ice water (without the ice) to the processor and pulse again. Add the water, a tablespoon at a time until the dough is barely able to hold together. Check after each tablespoon of water. If you add too much water, your dough is going to be tough.
Empty your dough on a clean, dry surface. Dive the dough into two even piles and knead into a disc. Again, do not overwork the dough or you'll have a tough crust.
Sprinkle with some dough and wrap it in plastic wrap and refrigerate for an hour or two days MAX.
When you're ready to use the dough, take it out 5-10 minutes prior.
Skin your 8-10 apples and slice them. You want long pieces in your pie so every bite is delightful.
Toss in a bowl with flour, sugar (brown and granulated), cinnamon and nutmeg.
Assembly & Baking
Pre-heat your oven at 350°
Roll your first disc out and cover a 9 inch pie plate completely
Fill with your apple mixture
Roll out your second disc
I prefer a lattice top so cut into strips
Place strips across the pie plate and then weave the strips in the other direction & press your strips into the crust of the bottom dough on the lip of the plate
Trim the edges of the dough leaving a small portion hanging off the pie plate
Egg wash time: mix an egg with a splash of water and brush on top of your pie
Wrap your dish in foil but put the shiny side down *It acts as a heat blanket*
Put your pie in the oven for 30 minutes with the foil on
Remove the foil the last 10 minutes of the cooking process
You know the pie is done when the crust is golden brown and the filling is bubbly inside
If you want to skip the lattice top, just roll the dough out and score the edges together. Be sure to add some slits so the pie can get some ventilation! This is a crucial step!