4.8 stars (based on 6 reviews)
Recipe
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Prep Time: 30 min
- 2 1/2 cups AP flour
- 3 tsp sugar
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 1/4-1/3 cup cold water
- 1 tsp apple cider vinegar
- eggwash for brushing pastry
- coarse sugar, for sprinkling the top of the pie
- 6 granny smith apples (about 9 cups) chopped
- 1 cup sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- zest from half a lemon (or orange packs a nice punch!)
- 1 tbsp AP flour
- Pie dough 101: Man, I have learned some hard truths about pie dough! For starters, letting your dough rest after forming into discs is critical. Pie dough needs time to rest, as it will eventually rise and become flaky, but it needs that fridge time. Try for at least 2 hours, or overnight if you have the time!
- I find that the oils from the lemon zest really enhances the flavor of pies! Try not to skip this step!! Lemon zest is an amazing addition! If you have time, try mixing your sugar and lemon zest an hour or two before you mix your filling. The longer the lemon oils sit with the sugar, the better punch of flavor you will get in your pie!
- Cold dough makes some sexy, delicious layers in pie! Do not bake your pie when your dough is at room temp! You pie needs to sit and chill for at least 30 minutes before baking. Again, you will get amazing texture and layers as a result. You can also use the freezer to chill your dough.
Bake Time: 60 min
Yields: 6-8 slices
What you need
Pie Dough
Apple Filling
Salted Caramel Sauce
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Recipe
Note: You can also use store bought caramel
What to do
1. For the crust, place flour, sugar salt in a large bowl. Give the mix a stir with a wooden spoon so that everything is combined.
2.Cut cold butter in cubes and then add half to flour mix. Make sure every piece of butter is coated in flour. Then pinch each piece so that it flattens. This takes some time, but the end result will be a tender/flaky pie crust! Mix and incorporate every pinched piece of butter. Add second half of butter and repeat the process. The mix will look crumbly and cornmeal like when youre done.
3. Pour one tbsp of cold water at a time into the mix. Also add the apple cider vinegar. Give the mix a stir after each tbsp of water. At this point, after a few tbsps, i like to use my hands to start pulling the dough together. Use only 1/3 cup of water, no more. If you find your dough is coming together with ease, and not crumbling, then stop adding water, and pour your dough onto a floured surface. If you find that your dough is too crumbly to work with, add one tbsp of water- that should help bring the dough together.
4. Pull your dough into a rectangular or disc then cut it in half. Then cut each half into thirds. Stack the thirds on top of eachother and form each half into its own disc. This method helps create flaky layers! Wrap both discs separately in plastic wrap. Chill for at least 2 hrs, overnight preferred! (*see note)
5. Remove pie discs from fridge. Let them rest for about 30 min. (*see note) The dough needs to be soft enough to roll out with ease.
6. In a large bowl, place chopped apples, lemon zest, flour, sugar, salt, cinnamon, nutmeg, set to the side. (*see note)
7.Find a counter top or board and flour it generously. Place one disc of dough on that counter and begin rolling. The dough will naturally form into a circle. When I feel like the dough is I like to place my pie dish on top of the dough to ensure the dough exceeds the size of the pie dish. Then I roll up my pie dough (like a rug) with my rolling pin and place it in my pie dish. (Note: I swear by the clear pyrex pie dishes. I get a good even bake every time with these)
8. Add apple mix, spread out evenly, place the pan in fridge to chill while you roll out the second dough disc. Preheat oven to 425. Begin rolling out the second disc of pie dough, roughly, the same size as the first dough disc. From here, you can place it on top of the apple mixture tuck and pinch the doughs together. When I pinch the doughs together, I trim off any extra large pieces (excess pie dough), then I roll up and tuck the dough inward towards the pie. We trim off the excess so the crust isnt too thick.
9. Place pie in the fridge to chill for at least 30 min (*see note).
10. When ready to bake, brush some whisked egg on top of the pie. This gives the pie a nice golden brown end result! Sprinkle with coarse sugar, then bake for 15 min, then turn oven down to 375 and continue baking for another 30-35 min, or until pie is golden brown and juices are bubbling in the middle of the pie. I place a strip of foil on the top (the last 10 min or so), this helps keep the top from browning too much. Top with store bought or homemade salted caramel sauce while pie is still warm. Wait about 2-3 hours to cut into the pie, as it needs time to cool and develop structure from the crust. Pie can last (covered with plastic wrap or foil) at room temp for up to 3 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
