Apple Pie

My first apple pie, referred to this easy Apple Pie and Sally's Deep Dish Apple Pie. 

Ingredients

Pie crusts - 2 (9") 
Granny Smith Apple - 7 large (depends on size), Peeled, cored and sliced into ½ inch slices
Granulated sugar - 1/4 cup 
Light brown sugar - 1/4 cup
All-purpose flour - 2 TBSP
Ground cinnamon - 1 and 1/2 tsp 
Ground nutmeg - 1/4 tsp

Salt - 1/4 tsp
Lemon juice - 1 TBSP  or zest and juice from one lemon?
Egg - 1, lightly beaten in a small bowl for egg wash
Sanding sugar - 2 TBSP optional

Steps

1. Place oven rack in the center position and preheat the oven to 400°F.
2. In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and the zest and juice of one lemon; toss to coat evenly.

3. Remove pie crust dough from the fridge and let rest at room temperature for 5-10 minutes. On a lightly floured surface, roll one disc into a 12" circle that is ⅛" thick. Carefully lay the crust into the bottom of a deep dish pie plate.
4. Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl. 

5. Roll out the second disc of pie crust until it is ⅛" thick. You can lattice the pie crust, or just lay the whole piece over the apple filling and use a sharp knife to cut slits in the top of the dough to allow steam to vent. Crimp or flute the edges to seal. 

6. Place the pie on a baking sheet. Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning.

7. Bake at 400°F for 25 minutes. Carefully remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly. 

8. Cool at room temperature for at least 3 hours. After it cools, cover tightly and keep at room temperature.

All Butter Pie Crust

This all butter pie crust combines tips from Sally's Baking and Little Spoon Farm. This recipe makes 2 pie crusts.

Ingredients

All purpose flour - 2 and 1/2 cups, plus more as needed
Sugar - 2 tsp
Salt - 1 tsp
Unsalted butter - 1 cup, chilled and cubed
Ice water - 1/2 cup, plus more as needed
Lemon juice - 2 tsp, can substitute with white vinegar, apple cider vinegar, lemon juice or vodka.

Steps

1. Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top. Using a pastry cutter, food processor, or two forks, cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.

2. Measure 1/2 cup of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water since the ice has melted a bit.  Add 2 tsp of lemon juice.

3. Drizzle the cold water in, 2 Tablespoons at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. 

4. Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
5. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
6. When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.

Note: Prepare the pie dough through step 5 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.