Old Fashioned Apple Pie
A must for every holiday! What I love most about this pie is its rustic look and homemade taste.
- 2 1/2 cups flour
- 3 sticks butter, unsalted, cubed
- 1/2 cup very cold ice water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 5 large apple, Peeled, cored, sliced
- 2 tablespoon lemon juice
- 1/2 cup brown sugar
- 1/4 cup sugar plus 1 teaspoon for top
- 1/3 cup flour
- 1 tablespoon cinnamon, ground
- 1/8 tsp nutmeg, ground
- 3 tablespoons butter
- 1 egg plus 1 tablespoon water, beaten lightly
- In a food processor fitted with a metal blade, pulse flour, sugar and salt together. Add in cold, cubed butter and pulse.
- Add in cold water, 1 tablespoon at a time, process until mixture turns into a dough. Do not over mix.
- Remove dough from food processor and divide into 2 equal pieces. Gently form each piece into a ball and flatten into a disk. Wrap each disk well in plastic wrap and refrigerate for at least 1 hour.
- Preheat over to 375 degrees F.
- In a large bowl place apple slices and lemon juice. Toss well so apples are coated. Set aside.
- In a medium bowl mix together brown sugar, sugar, flour, cinnamon and nutmeg. Pour sugar mixture over apples and toss to coat. Set aside.
- On a lightly floured surface roll out one disk of pie dough into a 12 inch circle and gently fit dough into a 9 inch pie dish. Trim extra dough around edges and fold excess under the edge of the pan.
- Pour apple mixture into pie dish and top with pats of butter. Roll out second half of dough and place on top of apple mixture. Seal the edges using a fork or your fingers.
- Brush crust with egg wash and sprinkle with remaining teaspoon of sugar. Cut 4 gashes on top to allow steam to escape.
- Bake for 40-45 minutes or until crust is golden.