I’ve been an apple crumble enthusiast for a really long time, because it’s just so much easier to make, but there’s something about a classic apple pie that you can’t get from an apple crumble.
Here’s what you’ll need for the crust:
3 cups flour
1 tablespoon grated lemon zest
1 cup butter, chilled
8 tablespoons ice water
In a medium bowl mix the flour and lemon zest. Cut the butter into large chunks and add it to the flour mixture. Take two knives or pastry cutters and cut the butter into the flour until it resembles coarse crumbs, just like you would to make a crumble.
See, it looks just like a crumble, except you’re going to add in some ice water. Start off by adding half, and then work your way up. Mix the dough until it can be gathered into a ball, then divide it in half. Wrap each portion in some plastic wrap and put it in the fridge.
While the dough is resting in the fridge, move onto the filling, and preheat your oven to 400 F.
Here’s what you’ll need:
6 granny smith apples, peeled and thinly sliced
1/2 cup white sugar
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 teaspoon ground nutmeg
3 Tblspns cornstarch
3 Tblspns butter, chilled and cut into small cubes
1 egg, beaten+1 teaspoon white sugar
In a large bowl whisk together the sugars, cinnamon, nutmeg and cornstarch. Toss the sliced apples in the sugar mixture until every piece is coated.
Once you have the apples ready take the dough out of the fridge. Grease a 9×9 inch pie plate. Unwrap one portion of the dough and flatten it into a disk. Then start rolling it out on a floured surface. Roll it out evenly, making sure it’s not too thick. Carefully place the dough into the pie plate, making sure it’s centered. Press the dough into the plate’s shape without stretching it. Leave 3/4 of an inch of dough hanging over the edges.
Spoon the apple mixture into the pie crust. Press down gently to make sure the apples settle into the crust. Spread the chopped up butter over the apples. Roll out the remaining portion of the dough.
Carefully cover the pie, making sure the top is centered. Pinch the two crusts together. Trim the excess dough and make any design you please. I used the classic pinch method for this crust. Make some steam slits on top, then brush the top with the beaten egg and sprinkle over the teaspoon of sugar.
Bake the pie in the center of your oven for about 20 minutes. Then decrease the oven temperature to 350 F and let it bake for another half hour. The idea behind two baking temperatures is to make sure that the top crust doesn’t burn. The first twenty minutes makes sure that the apples start cooking, and then the remaining half hour keeps them cooking at a lower heat.
Please have this pie with vanilla ice cream, for my sake.