Apple Pie

Apple Pie Crust

  • 2 sticks unsalted butter
  • 2 12 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 12 cup milk
  1. Cut butter into 1-inch slabs
  2. Freeze butter into freezer
  3. Mix flour, sugar, and salt into a mixing bowl
  4. Mix in butter 
  5. Transfer the mixture onto a flat surface
  6. Flatten mixture with a rolling pin
  7. Put mixture back into bowl
  8. Add milk
  9. Knead dough into a ball
  10. Freeze dough in freezer

Apple Pie Filling

  • 2 lbs of Granny Smith, Fuji, Gala, Red Delicious apples
  • 1 lemon 
  • 14 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 14 teaspoon freshly grated nutmeg
  • 14 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 egg
  1. Peel and cut apples in 1inch thick slices
  2. In a bowl, combine apples, lemon juice, brown sugar, cinnamon, nutmeg, and salt and allow to macerate for at least 30 minutes
  3. Pre-heat oven to 425°F
  4. Remove pie dough from freezer
  5. Cut pie dough into two
  6. Cover surface and rolling pin with flour
  7. Flatten each pie dough to 18-inch thick pie crust with rolling pin
  8. Line pie dish with flattened pie dough
  9. Transfer apple and macerated juice to a colander and collect the juice in a separate bowl
  10. Transfer juice and butter into small saucepan and boil until liquid starts to caramelize
  11. Transfer apples into pie dish
  12. Pour caramelized juice over apples
  13.  Cover apple pie with remaining pie crust and seal
  14. Poke holes into pie crust
  15. Beat egg
  16. Brush egg over pie crust
  17. Heat apple pie in oven for 1 hour

  • Apples must be thinly sliced
  • Put foil to cover pie when re-heating the pie
Source: Joy the Baker