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Apple Pie

This document provides a recipe for apple pie. It includes instructions for making a butter pie crust dough from flour, sugar, salt and butter. It then provides directions for making an apple pie filling from granny smith apples, cinnamon, butter, flour, water and sugar. The filling is placed in the pie crust and a lattice crust is made on top. The pie is then baked for an hour at varying temperatures until the apples are soft.

Uploaded by

ANGELIA ANAK BILLUN Moe
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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35 views3 pages

Apple Pie

This document provides a recipe for apple pie. It includes instructions for making a butter pie crust dough from flour, sugar, salt and butter. It then provides directions for making an apple pie filling from granny smith apples, cinnamon, butter, flour, water and sugar. The filling is placed in the pie crust and a lattice crust is made on top. The pie is then baked for an hour at varying temperatures until the apples are soft.

Uploaded by

ANGELIA ANAK BILLUN Moe
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Apple Pie

Ingredients

Ingredients for Butter Pie Crust Dough Recipe:

 2 1/2 cups all-purpose flour plus more to dust, *measured correctly


 1/2 Tbsp granulated sugar
 1/2 tsp sea salt
 1/2 lb COLD unsalted butter (2 sticks) diced into 1/4" pieces
 6 Tbsp ice water (6 to 7 Tbsp)
US Customary - Metric

Instructions

Place flour, sugar and salt into the bowl of a food processor and pulse a few
times to combine.

Add cold diced butter and pulse the mixture until coarse crumbs form with
some pea-sized pieces then stop mixing. Mixture should remain dry and
powdery. 

Add 6 Tbsp ice water and pulse just until moist clumps or small balls form.
Press a piece of dough between your finger tips and if the dough sticks
together, you have added enough water. If not, add more water a teaspoon
full at a time. Be careful not to add too much water or the dough will be sticky
and difficult to roll out.

Transfer dough to a clean work surface, and gather dough together into a ball
(it should not be smooth and DO NOT knead the dough). Divide dough in half
and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour
before using in recipes that call for pie crust.

Ingredients
1 recipe for double pie crust
2 1/4 lbs Granny Smith Apples peeled, cored  6-7 apples (7 cups thinly sliced)
1 1/2 tsp cinnamon
8 Tbsp unsalted butter

3 Tbsp  all-purpose flour
1/4 cup water

1 cup granulated sugar

1 egg + 1 Tbsp water, for egg wash

US Customary - Metric

Instructions

Make the pie crust recipe and chill per instructions while preparing the filling.
Preheat oven to 425˚F.

Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour


then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup
sugar and bring to a boil. Reduce heat and continue simmering 3 minutes,
whisking frequently then remove from heat.

Peel, remove cores and thinly slice 7 cups of apples and place them in a large
bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the
sauce over the apples and stir to coat the apple slices.

Sprinkle your work surface with flour and roll out bottom pie crust to a 12"
diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate.
Add apple mixture, mounding slightly in the center and being careful not to get
the filling on the edges which would make it difficult to seal.

Roll second crust into an 11" round and cut into 10 even thickness strips using
a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video
tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg
mixture.

Bake at 425˚F for 15 minutes. Reduce the heat to 350˚F and continue baking
another 45 minutes or until apples are soft and filling is bubbling through the
vents. Rest at room temp 1 hour before serving.

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