Apple Pie

Instructions

1. Step 1

   Combine the flour, 1 ½ tbsp (20 gr) of the granulated sugar, and the salt in a large bowl.

   Ingredients used: 315.0 gr All-Purpose Flour, 20.0 gr Granulated Sugar, 5.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Add the cold butter and work it into the flour until the mixture contains pea-sized pieces with some flatter flakes.

   Ingredients used: 225.0 gr Unsalted Butter

   Cookware: mixing bowl

3. Step 3

   Add the cold water gradually while tossing the mixture. Press gently until a rough dough holds together without kneading.

   Ingredients used: 90.0 ml Water

   Cookware: mixing bowl

4. Step 4

   Divide the dough into two portions, make each into a disk, cover, and refrigerate until firm.

   Timer: 60 min (fixed)

5. Step 5

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

   Timer: 20 min (fixed)

   Cookware: baking sheet, oven

6. Step 6

   Peel, core, and slice the apples. Toss them in the bowl with the lemon juice, brown sugar, 9 ½ tbsp (120 gr) of the granulated sugar, cinnamon, nutmeg, and cornstarch.

   Timer: 10 min (fixed)

   Ingredients used: 1100.0 gr Apple, 100.0 gr Brown Sugar, 5.0 gr Cinnamon, 25.0 gr Cornstarch, 120.0 gr Granulated Sugar, 15.0 ml Lemon Juice, 1.0 gr Nutmeg

   Cookware: knife, mixing bowl

7. Step 7

   Roll one dough disk into a circle about 30 cm wide. Fit it into the pie dish without stretching it, leaving the excess pastry over the rim.

   Cookware: pie dish, rolling pin

8. Step 8

   Transfer the apple filling to the lined dish, mounding it slightly in the center. Roll out the second disk, lay it over the filling, then trim, seal, and crimp the edges.

   Cookware: knife, pie dish, rolling pin

9. Step 9

   Beat the egg with the milk to make an egg wash.

   Ingredients used: 1.0 piece Egg, 15.0 ml Whole Milk

   Cookware: mixing bowl

10. Step 10

    Brush the top crust with the egg wash, sprinkle it with the remaining 2 ½ tsp (10 gr) of granulated sugar, and cut several steam vents.

    Ingredients used: 10.0 gr Granulated Sugar

    Cookware: knife, pastry brush, pie dish

11. Step 11

    Set the pie on the hot baking sheet and bake at 220°C for 20 minutes. Reduce the oven to 190°C and continue baking until the crust is deeply golden and the filling bubbles through the vents.

    Timer: 60 min (fixed)

    Cookware: baking sheet, oven, pie dish

12. Step 12

    Transfer the pie to a wire rack and cool before slicing so the filling can set.

    Timer: 120 min (fixed)

    Cookware: pie dish, wire rack