Ingredients
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Crust
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3 Cups Flour
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.25 Cup Sugar
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1 Cup Frozen Butter
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.75 Cup Cold Water
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Filling
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6 ApplesAny apples are fine. Braeburn, Fuji, Granny Smith etc.
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3 Tablespoons Cinnamon
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.5 Cup Sugar Sugar
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.5 Lemon
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2 Tablespoons Corn Starch
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Additional Ingredients
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.25 Cup Butter
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1 Egg
Directions
- Prepare the Crust: Preheat the oven to 350°. In a food processor combine the flour and the sugar. Cut the frozen butter into 1/2 inch pieces and add into the flour mixture and pulse until the mixture resembles coarse sand. Add in the water and mix together just until a smooth dough forms. Remove the dough from the food processor and knead slightly by hand until all the flour is incorporated. Cover completely with plastic wrap and allow to refrigerate until ready to use in step 3. As an alternative to a food processor, you can use a pastry blender to combine the butter and flour. This is fairly difficult to do with frozen butter so you can use refrigerated butter if you need to.
- Prepare the Filling: Peel and core each of the apples and then cut in half. Thinly slice the apples from top to bottom and place them in a large bowl. Add in the Cinnamon, sugar, lemon, and corn starch and stir to completely combine.
- Assemble and Bake: Remove the dough from the fridge and cut it into two equal sections. Roll each piece of dough into something resembling a circle that is about 1/4 inch thick. Carefully lift one of the pieces of dough into a 9-inch pie dish and lift and press each of the sides so that it sits flat against all the surfaces. Dump the filling into the dish and then cut up the remaining .25 cup of butter into small pieces and sprinkle it over the pie filling. With the other half of the dough, cut it into 1-inch wide strips. Create a lattice over the top of the pie filling by placing one strip along the edge and then lifting and laying another strip over and over until the entire top of the pie is covered. Finish the pie by trimming the edges using a sharp knife or pair of scissors. Beat the egg and brush over the top of the pie and then loosely cover it with aluminum foil and place in the preheated oven for 45 minutes. After 45 minutes, carefully remove the foil and then put it back into the oven and increase the temperature to 375°. Bake an additional 15-25 minutes until the top of the pie is golden brown. Remove from the oven.
- Cool and Serve: Allow the pie to cool for 40-60 minutes and then serve with vanilla ice cream or whipped cream.
Meal Prep Tip:
This pie will last for 2-3 days at room temperature, 5-7 days in the refrigerator, and 6 months in the freezer.
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