Apple Pie

Instructions

1. Step 1

   Whisk 350 gr flour with 20 gr sugar and 1 tsp salt in a mixing bowl.

   Ingredients used: 350.0 gr All-Purpose Flour, 20.0 gr Granulated Sugar, 6 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Add 225 gr chilled butter and work it into the flour until the mixture contains pea-sized pieces and coarse crumbs.

   Ingredients used: 225.0 gr Unsalted Butter

   Cookware: mixing bowl

3. Step 3

   Drizzle in 75 ml ice water and toss until the dough forms moist clumps, adding up to 15 ml more water if dry areas remain.

   Ingredients used: 75-90 ml Water

   Cookware: mixing bowl

4. Step 4

   Divide the dough into two portions, making one slightly larger. Shape each into a disk, cover, and refrigerate until firm.

   Timer: 60 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Peel, core, and slice the apples about 5 mm thick on a cutting board. Place them in the mixing bowl and toss with the lemon juice.

   Ingredients used: 1200.0 gr Apple, 15.0 ml Lemon Juice

   Cookware: Chef Knife, cutting board, mixing bowl

6. Step 6

   Add 150 gr sugar, 30 gr flour, 0.25 tsp salt, the cinnamon, and the nutmeg to the apples; toss until evenly coated.

   Ingredients used: 30.0 gr All-Purpose Flour, 150.0 gr Granulated Sugar, 5.25 gr Ground Cinnamon, 0.55 gr Ground Nutmeg, 1.5 gr Salt

   Cookware: mixing bowl

7. Step 7

   Place a rimmed baking sheet on the lower-middle oven rack and preheat the oven to 220°C.

   Cookware: oven, rimmed baking sheet

8. Step 8

   Dust the work surface with 5 gr flour and roll the larger dough disk into a circle about 32 cm wide.

   Ingredients used: 5.0 gr All-Purpose Flour

   Cookware: rolling pin

9. Step 9

   Transfer the rolled dough to the pie dish, fitting it against the base and sides without stretching it.

   Cookware: pie dish

10. Step 10

    Spoon the apple filling and its juices into the pastry shell, mounding the apples slightly in the center. Scatter 20 gr butter over the filling.

    Ingredients used: 20.0 gr Unsalted Butter

    Cookware: mixing bowl, pie dish

11. Step 11

    Dust the surface with the remaining 5 gr flour and roll the second dough disk into a circle about 30 cm wide.

    Ingredients used: 5.0 gr All-Purpose Flour

    Cookware: rolling pin

12. Step 12

    Lay the second pastry round over the apples. Trim excess dough, press the crust edges together, crimp them, and cut several steam vents in the top.

    Cookware: Chef Knife, pie dish

13. Step 13

    Beat the egg with a fork and brush a thin, even layer over the top crust.

    Ingredients used: 1.0 piece Egg

    Cookware: fork, mixing bowl, pastry brush, pie dish

14. Step 14

    Set the pie dish on the hot baking sheet and bake at 220°C until the crust begins to color.

    Timer: 20 min (fixed)

    Cookware: oven, pie dish, rimmed baking sheet

15. Step 15

    Reduce the oven temperature to 190°C and continue baking until the crust is deep golden and filling bubbles through the center vents.

    Timer: 45 min (fixed)

    Cookware: oven, pie dish, rimmed baking sheet

16. Step 16

    Transfer the pie to a wire rack and cool completely before slicing.

    Timer: 180 min (fixed)

    Cookware: pie dish, wire rack