Serves 8
Preparation Time: 30 minutes plus baking
Preparation Time: 30 minutes plus baking
3 ½ cups all-purpose flour
½ cup granulated sugar
¼ teaspoon salt
2 ½ sticks butter, chilled, cut into small pieces
1 egg yolk (save the egg white)
4 teaspoons ice water
1 (5 pound) bag granny smith apples
1 tablespoon flour
1/3 cup granulated sugar
1 teaspoon cinnamon
½ cup granulated sugar
¼ teaspoon salt
2 ½ sticks butter, chilled, cut into small pieces
1 egg yolk (save the egg white)
4 teaspoons ice water
1 (5 pound) bag granny smith apples
1 tablespoon flour
1/3 cup granulated sugar
1 teaspoon cinnamon
Preheat oven to 400 degrees.
Place the flour, sugar and salt into the bowl of a food processor.
Add the butter and pulse until the mixture resembles course crumbs.
Add the egg yolk and pulse.
Add the chilled water 1 tablespoon at a time through the feed tube until the dough begins to clump together.
Remove the dough and divide into halves. Form each half into a disk, wrap in plastic and refrigerate.
Peel and thinly slice the apples.
Sprinkle the apple slices with 1 tablespoon flour, 1/3 cup sugar and cinnamon. Toss.
Roll out one disk of pastry into a round about 1/8 inch thick. Place into a pie pan.
Mound the pastry with sliced apples.
Roll the second pastry disk into a round. Cover the apples, form a decorative crust and slit the top crust so that the steam will escape.
Brush the top of the pie with the egg white mixed with 1 tablespoon water. Sprinkle with extra sugar. Bake for 50 to 60 minutes or until the crust is golden brown and the filling begins to bubble.
Place the flour, sugar and salt into the bowl of a food processor.
Add the butter and pulse until the mixture resembles course crumbs.
Add the egg yolk and pulse.
Add the chilled water 1 tablespoon at a time through the feed tube until the dough begins to clump together.
Remove the dough and divide into halves. Form each half into a disk, wrap in plastic and refrigerate.
Peel and thinly slice the apples.
Sprinkle the apple slices with 1 tablespoon flour, 1/3 cup sugar and cinnamon. Toss.
Roll out one disk of pastry into a round about 1/8 inch thick. Place into a pie pan.
Mound the pastry with sliced apples.
Roll the second pastry disk into a round. Cover the apples, form a decorative crust and slit the top crust so that the steam will escape.
Brush the top of the pie with the egg white mixed with 1 tablespoon water. Sprinkle with extra sugar. Bake for 50 to 60 minutes or until the crust is golden brown and the filling begins to bubble.
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