- 2 1⁄2 cup flour
- 1 tsp salt
- 3⁄4 cup butter, 1 1/2 sticks, cold, cubed 8 tablespoons ice water, or as needed
- 5 big granny smith apple, cored, sliced, peeled
- 3⁄4 cup sugar
- 2 tbs flour
- 1⁄2 tsp salt
- 1 tsp cinnamon 1⁄4 teaspoon nutmeg 1⁄2 lemon
- 1 egg, beaten
- 1 tbs sugar
1. In the food processor, add the flour and salt. Mix combined. (Or you can use a fork)
2. Add in cubed butter and pulse. Mixture will still have lumps about the size of small peas.
3. From the opening of the food processor cover, gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
4. Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with plastic wrap. Put the dough in the fridge for 1 hour to cool.
5. Peel the apples, then core and slice.
6. In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
7. Mix until combined and all apples are coated. Refrigerate.
8. Preheat the oven to 375°F (200°C).
9. On a floured surface, cut the pie dough in half and roll out both halves until
round and about 1⁄8-inch (3 mm) thick.
10. Roll the dough around the rolling pin and unroll onto a pie dish making sure
the dough reaches all edges. Trim extra if necessary.
11. Pour in apple filling mixture and pat down.
12. Roll the other half of the dough and cut it into strips to make basket weaving shape. Like in the picture.
13. Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
14. Brush the pie with the beaten egg and sprinkle with the sugar.
16. Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
17. Allow to cool completely before slicing.
18. Top with ice cream and serve.