Beth's Foolproof Apple Pie Recipe

Updated at: Sat, 23 Nov 2024 23:04:07 GMT

Step 1

Place flour, sugar salt in a food processor and pulse until combined. Add butter and pulse until a coarse meal forms. Add water and pulse until a dough forms.

Step 2

Divide dough into 2 equal-sized balls, flatten it into disks and wrap in parchment paper. Refrigerate for 3 hours or overnight.

Step 3

For the filling, combine apples, sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to combine.

Step 4

Preheat oven to 375F (190C)

Step 5

Select an 11" inch Pie Plate.

Step 6

Roll out 1st dough ball into a large circle, using your pie plate as a guide. The circle should be at least 3 inches wider than the bottom of your pie plate to accommodate a deep-dish pie. Fit dough into the bottom of the plate. Sprinkle the bottom of the crust with 2 tsp of cornstarch to coat the bottom and serve as a “moisture barrier”. Add filling. Pack filling down to an even layer making sure there are no large air pockets.

Step 7

Cut the 1 tbsp of butter into quarters, tuck the butter on top of the apples, distributing it well.

Step 8

Roll out 2nd dough to an equal-sized circle. Place on top of the pie, adjust so circles roughly line up, then trim dough with kitchen shears all the way around pie so only a 1-inch overhang remains. Fold edges under ½ inch (13mm). Crimp the dough to seal.

Step 9

Place pie in the freezer for 5-10 minutes to firm up. Before baking cut 4 large slits and 4 small slits (in between the large slits) in a start-burst pattern in the center of the pie to allow steam to escape. Lightly brush the top of pie and crust with egg whites. Place pie on a cookie sheet.

Step 10

Bake pie for 35 mins, then sprinkle turbinado sugar on top. And continue baking for 20-25mins more until the pie is golden brown and juices are bubbling.

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