Pie Crust
- (x2 if making a top layer)
- 1 1/2 cups of flour/180g flour
- 2tbsp of sugar
- 120g of butter
- 1/2 tsp salt
- 4 tbsp ice cold water
- 9 in pie tray
Apple Pie Filling
- 1kg of baking apples sliced thinly into half moon shapes( honey crisp of pink lady)
- 1tbsp of lemon juice
- 1/2 tsp of cinnamon
- 1 cup of brown sugar
- 3tbsp of flour to 1/3 cup
- 1 vanilla bean
- 1 egg white (for egg wash)
Place the flour sugar and salt in a medium sized bowl. Cut butter into 1/2 in square and place in fridge for thirty minutes until very cold. Put butter pieces one by one into the flour mixture. Squeeze the butter into the flour making sure the butter is always coated with flour. Keep repeating that until all the butter has been incorporated. You might still have large butter pieces in the mixture and that is very good.
Make a hole in the middle and add 2tbsp of ice cold water. Mix gently incorporating the flour with the water. If still dry add a little splash of water until all the dough is malleable. Form dough into a ball and place it in a bowl. Cover it with saran wrap and place in fridge for 1 hour. Use a total amount of 4 tbsp of water.
If most of the dough is incorporated except a little bit take out the big piece and hand splash water on the rest and combine witht the larger piece.
To roll out the dough, place a handful of flour on a counter, place your dough and roll out in a circle moving it around to keep the circular shape and flipping it back and forth to ensure it doesn’t stick on the counter. When it has reached approximately 10inches diameter and is around 1/4in thickness, take rolling pin roll the a quarter of the dough on the pin, lift the dough with the rolling pin and place it in the pie tray. Gently push the dough in the corners. If making a pie that requires a top dough layer leave it hanging. If not then cut it with scissors or a knife leaving 1/2 in over the edge of the pie.
Squeeze both layers to seal then roll over excess dough then the dough. To shape use your thumb and middle finger to produce an edge. With a fork pierce the base of the pie around several places. If making a pie dough with filling pierce everywhere including the sides.
Refrigerate for 1 hour then Fill with your desired mixture and The bottom needs to be a golden color. If the top gets dark cover with foil.
Add egg wash and turbinado or demerrera sugar and then make slits ( otherwise they will close if you do them first) and bake on lower rack for around 45-60 minutes on 425F or 375 to 1 1/2 to 2 hours.
Mix all the ingredients in a bowl and pour into the already made pie base.
Place apples in concentric circles so no air pockets are created place with a mound in the middle. Place the pie dough on top of the apples. Pinch both bottom dough and top dough firmly at the edge of the pie tray.
Cut the excess dough and pinch with your thumb and middle finger to make the pie edge. with a knife cut thin slits into the top layer of the dough. Beat egg white and using a brush spread all around the top layer of the pie. Bake in a preheated oven on 375F for 50 minutes.
