PREP TIME: 20-30 MINUTES

COOK TIME: 1 HOUR TO 1 HOUR 15 MINS

TOTAL TIME: AROUND 4 HOURS (CHILLING PIE DOUGH TIME INCLUDED)

YIELDS: 8 SERVINGS

INGREDIENTS​

CRUST

• 3 CUPs all-purpose flour

• 1 CUP butter, cold and diced 

• ½ TEASPOON fine salt 

• ~ ½ CUP ice water

FILLING

• ½CUP butter, room temperature 

• 3 TABLESPOONS all-purpose flour

• ¼ CUP water

• ½ CUP brown sugar 

• ¼ CUP granulated sugar

• 1 TABLESPOON cinnamon powder

• 8 Granny Smith apples, peeled, cored and sliced to 1cm thickness

EXTRA

• 1 egg, beaten

• 1 tub vanilla ice-cream

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STEPS

PREP: 

1. MIX ALL-PURPOSE FLOUR AND SALT INTO A BOWL, POUR IN BUTTER AND START BREAKING THE DICES DOWN WITH YOUR HANDS UNTIL THE RICE SIZED CRUMBS.

2. ADD 1/3 OF THE ICE WATER INTO THE DOUGH, MIX UNTIL THE WATER IS ABSORBED, THEN POUR IN THE NEXT 1/3 INTO THE DOUGH AND MIX. PUSH DOWN INTO THE BOTTOM OF THE BOWL AND GO AROUND THE BOWL TO GET AN EVEN DISTRIBUTION. DECIDE IF THE DOUGH NEEDS THE LAST 1/3: IF THE DOUGH IS IN STUCK TOGETHER IN ONE BIG DOUGH BALL (NOT CRUMBLY) THEN YOU DO NOT NEED THE REST OF THE WATER.

3. HALF THE DOUGH AND MAKE THEM INTO ROUND DISCS.

4. CHILL YOUR DOUGH IN THE REFRIGERATOR WRAPPER WITH CLING WRAP OR IN A PLASTIC BAG FOR AT LEAST 2 HOURS.

BAKE:​

1. PREHEAT YOUR OVEN TO 220°C/425°F 

2. ROLL OUT DISCS BIG ENOUGH FOR THE PIE TIN. LAY ONE PIE SHEET IN THE PIE TIN AND CRIMP THE SIDES IF YOU WANT A MORE PRO EFFECT. FOR THE CRUST, POKE WITH A FORK ALL OVER THE BOTTOM. FOR THE OTHER DISC, YOU CAN EITHER KEEP IT AS IS OR SLICE THEM INTO 12 STRIPS AND MAKE A PLAID EFFECT (CALLED LATTICE). 

3. IN A LARGE POT, MELT BUTTER IN SAUCE PAN OVER MEDIUM HEAT. POUR FLOUR IN TO MAKE A PASTE. ADD WATER, SUGAR, BROWN SUGAR AND CINNAMON AND BRING TO A SIMMER. PUT APPLES IN THE POT AND STIR UNTIL APPLE SLICES ARE COVERED EVENLY WITH MIXTURE. 

4. POUR FILLING INTO PIE TIN AND SPREAD EVENLY. 

5. IF YOU ARE PLACING THE OTHER PIE SHEET AS A WHOLE, GENTLY TRANSFER THE PIE ONTO THE TOP OF THE APPLES AND ATTACH THE SIDES OF THE BOTTOM LAYER OF PIE SHEET TO THE TOP. MAKE A CROSS THROUGH THE PIE SHEET IN THE MIDDLE OF THE TOP LAYER SO THAT HEAT CAN PASS THROUGH EASILY.

6. IF YOU ARE PLANNING ON MAKING THE PLAID EFFECT, MAKE SURE YOU DO THIS FAIRLY QUICKLY AS THE FILLING IS WARM AND WILL START COOKING THE STRIPS AS YOU PUT THEM DOWN. I HAVE TRIED TO THINK OF A WAY TO EXPLAIN HOW TO LATTICE BUT SALLY DOES A BETTER JOB, SO FOR YOUR SUCCESS' SAKE, PLEASE FOLLOW HER INSTRUCTIONS: https://sallysbakingaddiction.com/lattice-pie-crust/.

7. MANY PEOPLE SUGGEST PUTTING LITTLE PIECES OF BUTTER ON TOP OF THE PIE BUT I LIKE TO JUST LEAVE THAT PART OUT AND BRUSH THE PIE CRUST WITH EGG WASH. 

8. PUT THE PIE IN THE OVEN TO BAKE FOR 15 MINUTES, THEN TURN THE TEMPERATURE DOWN TO 175°C/350°F FOR ANOTHER 35-45 MINS OR UNTIL THE CRUST IS NICE AND GOLDEN BROWN. I WOULD DIG IN WARM WITH A SCOOP OF VANILLA ICE CREAM IF I WERE YOU!

inspired by: MOCHASMAMA https://www.allrecipes.com/recipe/12682/apple-pie-by-grandma-ople/

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