Apple Pie (Double crusted)- adapted from Hungry ghost food blog and nlrockrecipes
Ingredients
For the Pie Crust:
2-1/2 cups all-purpose unbleached flour
1 tsp salt
1 tbsp sugar
1/2 lb (2 sticks) cold European-style unsalted butter, cut into 1/2-inch pieces
3/4 cup ice water, combined with
2 tbsp cider vinegar
Method
1. Using a food processor, process the dry ingredients together in a metal bowl. Blend the butter into the dry ingredients, being careful not to overwork the mix. The butter should be in pea-size chunks, not too big, but not completely incorporated.
2. Slowly add the ice-water mixture and bring the dough completely together by hand, so that it holds together when squeezed. Aim to create a marbleized effect, so that the butter is still visible. Divide into 2 discs, wrap in plastic, and chill an hour or more before use.
3. Toss together:
3 Granny Smith apples, Peeled cored and sliced
1 tbsp flour
1 tbsp cornflour
1/2 cup sugar
1 tsp cinnamon
1/2 tsp fresh ground nutmeg
Toss the dry ingredient mix with the apples and spread evenly into the chilled bottom pie crust. Top with the remaining pastry (cut out hearts arranged on top of the pie). Tuck the edges of the pastry under the bottom layer of pastry and pinch together with your fingers to seal.
Brush the top of the pastry with an egg wash made from whisking together
1 egg
2 tbsp water
Cover the entire surface of the egg washed pastry with a sprinkle of demerara sugar
Bake for approximately 45 minutes at 200'C or until the middle is bubbling and the crust is evenly golden brown. Let stand for at least a half hour before serving with a scoop of good vanilla ice-cream.
2-1/2 cups all-purpose unbleached flour
1 tsp salt
1 tbsp sugar
1/2 lb (2 sticks) cold European-style unsalted butter, cut into 1/2-inch pieces
3/4 cup ice water, combined with
2 tbsp cider vinegar
Method
1. Using a food processor, process the dry ingredients together in a metal bowl. Blend the butter into the dry ingredients, being careful not to overwork the mix. The butter should be in pea-size chunks, not too big, but not completely incorporated.
2. Slowly add the ice-water mixture and bring the dough completely together by hand, so that it holds together when squeezed. Aim to create a marbleized effect, so that the butter is still visible. Divide into 2 discs, wrap in plastic, and chill an hour or more before use.
3. Toss together:
3 Granny Smith apples, Peeled cored and sliced
1 tbsp flour
1 tbsp cornflour
1/2 cup sugar
1 tsp cinnamon
1/2 tsp fresh ground nutmeg
Toss the dry ingredient mix with the apples and spread evenly into the chilled bottom pie crust. Top with the remaining pastry (cut out hearts arranged on top of the pie). Tuck the edges of the pastry under the bottom layer of pastry and pinch together with your fingers to seal.
Brush the top of the pastry with an egg wash made from whisking together
1 egg
2 tbsp water
Cover the entire surface of the egg washed pastry with a sprinkle of demerara sugar
Bake for approximately 45 minutes at 200'C or until the middle is bubbling and the crust is evenly golden brown. Let stand for at least a half hour before serving with a scoop of good vanilla ice-cream.
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