RECIPE

Apple pie is a traditional dessert eaten on many holidays and celebrations, such as Thanksgiving and Christmas. It balances tart and sweet, with spiced apples encased in a flaky, buttery crust. 

Equipment needed 

• 9” pie plate
• Rolling pin
• Parchment paper
• Whisk
• Spatula
• Aluminum foil
• Mixing bowls
• Measuring cups and spoon

Let’s start by making dough for pie crust : 

Ingredients

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter  (cold)
• 1 teaspoon salt
• 1 teaspoon sugar
• 7 tablespoons cold water 
• 1  teaspoon vinegar

Instructions 

1. First, Preheat the oven to 425 degrees.
2. Mix flour, salt, and sugar in a mixing bowl and add cubed butter to it.
3.  In a small bowl, whisk together the water and vinegar, then drizzle over the top of the dough.
4. Add the water mixture, a few tablespoons at a time, into the flour/butter mixture until the dough is evenly moist.
5. Gather the dough and make a big ball.
6. Divide the dough in half and flatten it into disks. Wrap the disks separately in plastic wrap and chill them in the refrigerator for at least one hour.
7. Take a disk from the refrigerator and roll the dough out on a floured surface into  14-inch rounds. 
8. Wrap the dough over the rolling pin, pick it up, and carefully unroll it over a nine-inch pie plate. Gently fit the pie into the bottom and sides of the pie plate. 
9. Trim a one-inch overhang with a knife.

To make apple pie filling : 

Ingredients 

• 8 large apples such as Granny Smith or McIntosh
• ½ cup granulated sugar 
• ¼ all-purpose flour 
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 2 tablespoons unsalted butter

Instructions

1. Take eight apples—peel, core, and slice apples in the large mixing bowl. 
2. Combine the sliced apples, sugar, flour, cinnamon, and salt. Mix well.

It is time to assemble the pie

1. Add the filling into the chilled pie crust, arranging the apples tightly together so that there is little space in between discarding any liquid at the bottom of the mixing bowl. 
2. Top with the butter pieces.
3.  Cut your second pie crust into strips that are about one inch wide.
4. Crisscross the pieces making a lattice top.
5. Trim around the outside of the pie plate, cutting off any extra dough.
6. Gently brush the surface of the dough with the egg wash and sprinkle sanding sugar on top. ( It is okay if you get it on the crust, it makes it nice and sweet.)
7. Cover the edges with aluminum foil.
8. Bake the pie at 425 degrees for 15 minutes, remove the edges, and then turn the oven to 350 degrees and cook for 40-50 minutes more.
9. Poke the apples with a knife or a fork to check for doneness.
10. Apple pie is done when the crust is a lovely golden brown and the juice bubbles up the sides of the pan.

Edited by Stuti Khadka and Jayme Thompson