Apple Pie
Equipment
- Food processor metal blade
- Apple peeler rotary or peeler
- Pie plate
Ingredients
Bottom Crust
- 1-1/2 cups all-purpose flour
- 1 stick unsalted butter very cold, cut into 1" pieces
- 1/2 tsp salt
- 1/4 cup water ice water
- 2 tbsp all-purpose flour for rolling surface
Top Crust
- 1-1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 stick unsalted butter very cold, cut into 1" pieces
- 1/4 cup water ice water
- 2 tbsp all-purpose flour for rolling surface
Filling
- 2 pounds apples peeled and cored (Granny Smith)
- 1/2 cup sugar
- 3/4 tsp cinnamon
- 1/8 tsp salt
- 1/8 tsp nutmeg
- 3 tbsp all-purpose flour
Instructions
Make the dough for the bottom crust
- In the food processor, use the metal blade to process flour, butter, and salt until mixture is like coarse meal, about 8 seconds.
- Add ice water and pulse until dough begins to clump together. Do not let it form a ball.
- Put dough in a Ziploc bag and work through bag to press dough together into a ball and then make a flat disc.
Make the dough for the top crust
- In the food processor, use the metal blade to process flour, butter, and salt until mixture is like coarse meal, about 8 seconds.
- Add ice water and pulse until dough begins to clump together. Do not let it form a ball.
- Put dough in a Ziploc bag and work through bag to press dough together into a ball and then make a flat disc.
- Refrigerate top and bottom crust for at least 1 hour.
- Clean the food processor bowl.
Roll the dough
- Roll dough on lightly floured surface to a circle about 1/8-inch thick.
- Lay in bottom of pie pan and smooth.
- Roll second disc of dough on floured surface to a circle about 1/8-inch thick.
Prepare the apples
- Preheat the oven to 375ºF
- (Optional) Peel the apples
Mix the filling
- In food processor, use the metal blade to mix sugar, cinnamon, salt, nutmeg, and flour.
- Change to slicing disc and slice the apples into the sugar and spice mixture.
Assemble the pie
- Transfer sliced apples into the waiting pie crust.
- Spread sugar and spice mixture evenly over the apples.
- Place the second crust over the apple filling.
- Pinch crust edges together and trim off excess.
- With a sharp knife, make 4-8 small cuts in top crust to allow steam to escape.
Baking
- Bake for 45 minutes until juices bubble.
- Allow to cool before serving.
Notes
Peeling the apples is optional.
You can also use a "cookie" cutter to cut designs into the top crust rather than slitting it with a knife.
If you want to dress up the crust a bit, brush it with water and sprinkle with sugar. Raw sugar is especially fun.
Nutrition
Calories: 391kcalCarbohydrates: 45gProtein: 3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 333mgPotassium: 153mgFiber: 3gSugar: 24gVitamin A: 768IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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