Apple pie

Prep time: 20 minutes

Yield: 4-6 portions

Cook time: 45 minutes
Can be frozen
INGREDIENTS

Pâte Brisée (Dough)

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup cold butter
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 5 tablespoon very cold water

Filling

  • 1 tablespoon butter
  • 6 peeled and sliced apples 
  • 1 tablespoon lemon juice
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch salt
TIPS and thoughts
  • Great to make in advance and freeze unbaked. 
    • If you bake and freeze the pie, when you reheat it, the dough tends to get very dry.
  • Use small pie shells to make easy portions. 
STEPS
Dough
  1. In a large bowl, combine the flour and salt. 
  2. Cut butter into cubes and add to flour. 
  3. Using a pastry blender or hands, mix to a grainy texture.
    • Butter should be about pea size.
  4. Add water, lemon juice and egg yolk.
  5. Work dough with your hands to combine until you can form a ball.
    • Dough should not be perfectly smooth at this stage.
  6. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling
  1.  In a medium pot over low heat, combine:
    • butter
    • brown sugar
    • lemon juice
    • cinnamon
    • nutmeg
    • salt
  2.  Peel, core and slice apples and add to pot to soften.
  3. Increase temperature to medium and let juices reduce by half, stirring occasionally.
    • Takes about 15 minutes.
  4. Remove from heat and allow apple filling to cool.
Assembly
  1. Roll dough fairly thinly and cut to size to fit in pie shell.
  2. Roll a dough for the pie top and set aside.
  3. Add apple filling 
  4. brush egg wash on pie crust edge 
  5. Roll second dough layer.
  6. Using your finger or a brush, put egg wash on the the edge of the first dough and place the second dough atop and press to seal edges
  7. trim the excess using a knife.
  8. Crimp the dough’s edges.
  9. Cut out a whole or poke top dough with a fork a few times so steam can escape when baking.