Apple Pie Recipe

Updated: Jun 25, 2018



Ingredients


Crust

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

3/4 cup butter

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

6 to 9 tablespoons cold water


Filling

1/2 cup sugar

1 tablespoon butter

1/4 cup all-purpose flour

1 teaspoon sugar

1/4 cup firmly packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch


  1. Combine 2 1/2 cups flour, 1 teaspoon sugar, salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in bowl. Cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

  2. Divide dough in half; shape each half into ball. Flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.

  3. Heat oven to 430°F.

  4. Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pie plate; set aside.

  5. Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in bowl. Add apples; toss lightly to coat. Spoon apple mixture into prepared crust.

  6. Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

  7. Bake 35 minutes; remove foil. Continue baking 15 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 45 minutes; serve warm.



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