Our best pie, ever!
We used Natsha's Apple Pie Recipe with Best Filling with just a couple minor tweaks.
Recipe:
- PASTRY ingredients:
- All-Purpose Flour : 2-1/2 cups
- kosher salt : pinch
- butter : 8 oz
- ice cold water : 2/3 cups
- egg : 1 large separated
- sanding sugar : 1 t
- PASTRY process:
- mix dry ingredients
- cut in butter
- add water
- form ball and cover with plastic wrap
- place in refrigerator for at least 30 minutes
- roll out and fold five to seven times
- divide in half; store half in fridge, roll out second half
- place in buttered deep dish pie dish
- prick; place parchment and pie weights; and par bake for 15 minutes at 325F
- whisk egg white and paint pie pastry
- par bake for additional 5 minutes at 325F
- FILLING ingredients:
- Granny Smith apples : 2-1/2 lbs
- cinnamon : 1-1/2 t
- butter : 8 T
- flour : 3 T
- water : 1/4 cup
- sugar : 1 cup
- lemon : juice of one lemon
- FILLING process:
- peel and core apples
- slice and place in bowl with lemon juice (to stop browning)
- whisk butter and flour over medium heat
- whisk in water and sugar and bring to boil
- reduce heat and simmer for 3 minutes; remove from heat
- add cinnamon
- add sauce to apples and toss
- place in par-baked pie pastry
- roll out second half of pastry and lattice cover pie
- whisk egg yoke with a few drops of milk
- brush egg yolk mixture on pie lattice
- sprinkle sanding sugar on pie lattice
- BAKING process:
- preheat oven to 425F
- place pie on aluminum covered pan to catch overflow and minimize cleanup
- bake pie for 15 minutes
- turn oven down to 350F
- bake for 45 minutes
- let cool for at least an hour before serving
