Dad's Apple Pie

• Vegetarian

• Produce

  • 8 Apples

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 44 tbsp Flour
  • 1 Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1 tsp Salt
  • 1 1/2 cup Sugar

• Drinks

  • 1/4 cup Ice water

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 sticks Butter

Found on bestfoodlover.com

Description

Ingredients

• 8 apples - peeled, cored & sliced about 1/2. (medium-Granny Smith)
• 2 tablespoons unsalted butter – chilled and sliced
• 1 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 tablespoons flour
• 2 1/2 cups All Purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 sticks of butter, cold & cubed
• 1/4 - 1/2 cup ice water
• Egg - lightly beaten for egg wash
• Granulated sugar for dusting

Directions

• Preheat oven to 400ºF In a large mixing bowl combine the flour, salt, and sugar. Add in the butter and slowly add the ice water. Mix with pastry blender or fork until dough just comes together. Don’t overwork the dough or it will make a tough crust. Cut dough into two equal sections. Wrap each section with saran wrap and place into refrigerator. Chill for 1 hour. (can be frozen for future use) In a small mixing bowl, combine cinnamon, nutmeg, sugar & flour, set aside. In a large mixing bowl, add the peeled and sliced apples. Sprinkle spice and flour mixture over apples. Toss to coat. Remove one chilled ball of dough from the refrigerator and roll out on a lightly floured surface, using wax or parchment paper on top and bottom of dough. (I usually sprinkle a little flour on top of my dough ball before I start rolling them) Using a rolling pin, starting at the end of your rolled dough, place the pin on end of the dough you have just rolled out, hold the edge of dough against the rolling pin, pick up and roll dough onto the rolling pin. Roll your dough completely around your rolling pin until it is entirely around your pin. This is the easiest method I know to pick up the rolled pie dough and place it on the pie plate. Hold your rolling pin full of dough and unwind it onto the pie plate. You want about an inch of excess around the plate after it has been placed down into to the bottom of the pie plate, cut off any excess. Pour apple mixture into pie pan and add your sliced butter to the top of the mixture. Remove second dough ball from refrigerator and roll out large enough to fit the top of your pie with an excess of an inch or so. Pick up rolled dough just like you did previously using your rolling pin and place on top of apple mixture. Holding the one inch pieces from the top and bottom crusts gently fold under around the entire pie. Crimp edges to seal using thumb and first finger of right hand. Push your left index finger into your right finger and thumb to create a crimp. Sounds complicated but it is easy. Do this crimping process around entire pie to seal in the apples and their juices. With a knife, add four slits to your piecrust. Lightly brush egg wash onto top of dough. Sprinkle liberally with sugar. Bake for 50 minutes in a preheated oven or until golden brown & bubbly. Allow pie to rest until cool before slicing. Refrigerate any uneaten portions.