Happy National Apple Pie Day!
3/4 cup Brown sugar
1/4 cup All-purpose flour
1 tsp Cinnamon powder
1/4 tsp Nutmeg powder
1/4 tsp Ginger powder Optional
1 tsp Lemon juice
7 medium Apples Washed, Cored, Peeled, sliced
3 tbsp Butter Unsalted, Cut into small cubes
1 Egg Large, Beaten for egg wash
2 1/2 cups All-purpose flour
1 tsp Granulated sugar
1/2 tsp Salt
1/2 tsp Cinnamon powder
1/4 tsp Nutmeg powder
3/4 cup Butter Unsalted, Cold, Cut into small cubes,
6-9 tbsp Water Ice cold
Add flour, sugar, salt, cinnamon, nutmeg in a food processor and pulse to mix everything together.
Add butter in the food processor and pulse a few times until pieces of butter are very small (almost the size of a pea).
Add 6 tbsp of very cold water and pulse again. Add additional 1 tbsp water at a time, if necessary, until dough just begins to hold together and is not too sticky.
Transfer the dough to a table and use your hands to form it into a ball. Don’t over-mix or else the dough will become tough! You should be able to still see pieces of butter in the dough. That’s normal and you need that!
Divide the ball into 2 portions and shape each portion into a flat disc. Wrap each disc in plastic wrap and refrigerate for 30-40 minutes.
In a mixing bowl, add brown sugar, flour, cinnamon, nutmeg, ginger, lemon juice, apples and mix until fully coated. Keep aside.
Remove your dough from the fridge and let it sit at room temperature for about 10 minutes so that it becomes a bit soft and easy to roll.
Roll dough to about 1/8 inch thickness. If dough is sticking to the table or rolling pin, sprinkle some flour to make it easier.
Roll the crust on the rolling pin and unroll it over the pie dish. Spread it out and press it firmly along the sides of and bottom. Trim off excess dough from sides.
Spread the apple mixture on top of this crust.
Place cubed butter on top of the apples.
Roll out the second pie crust over the filling. Trim off excess and and press/crimp all around the edges to seal the crust.
Make a few slits on top to vent the steam, while baking.
Brush with egg wash to ensure a wonderful golden brown color.
Bake at 375 degrees fo for about 50 minutes or until crust is golden brown and apples are tender and filling is bubbly.
Tip: Cover edge of the crust with strips of aluminum foil after the first 20 minutes of baking to prevent excessive browning.
Allow the pie to cool down completely before slicing. Enjoy!