Saturday, January 28, 2012
Apple Pie Recipe
• 1/3 cup sugar
• 2 TBS all-purpose flour
• 1/2 tsp ground nutmeg
• 2 tsp ground cinnamon
• Pinch of salt
• 8 medium sized tart apples sliced very thin – I use Cortland
• 2 TBS Butter
CRUST (recipe makes one double crust):
• 2 1/2 cups white flour
• 1/4 tsp salt
• 2 sticks butter
• 8 tbsp. ice water
Heat oven to 400 degrees.
Peel, core and slice the apples. Try to keep the size of the slices thin.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Measure the flour and salt together into food processor.
Add the chilled butter pieces to the bowl. Pulse several times
Add the ice water. Pulse just until the dough holds together (add a bit more water, if necessary).
Turn the dough onto Saran wrap and shape into 2 balls, flatten and refrigerate for ½ hour at least – 4 hours even better
Put dough on a lightly floured surface and roll out
Pour filling into pastry-lined pie plate.
Dot with butter
Roll out the second ball of dough and cover the top of the pie. Use your fingers to pinch the edges together and cut a few slits in the top
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.