Ingredients:
Fot the crust:
2 cups all-purpose flour
1 teaspoon salt
1 stick cold butter (1/2 cup) plus
2 tablespoons
1/4 to 1/2 cup ice-cold water
For filling:
2 pounds Granny Smith apples
2 tablespoons all-purpose flour
1/2 cup sugar
1 1/2 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
cooking spray
9-inch round pie pan
1 small egg for egg wash
pastry brush
Make dough. CLICK HERE for
instructions. Cover dough with
plastic wrap and refrigerate for
at least 30 minutes.
Meanwhile, prepare apple filling.
CLICK HERE for instructions.
Preheat oven to 425 degrees F.
Spray round 9-inch pie pan with
cooking spray.
Sprinkle large cutting board (or
any other surface, such as
countertop) with little flour.
Cut dough ball in half.
Place cut side down onto lightly
floured cutting board.
With rolling pin, roll dough until
1/8 inch thin circle, about
11-inch in diameter.
Place rolled dough over pie pan
and gently push down, so that
the dough touches bottom and
sides of pan.
With scissors, trim edges,
leaving enough dough reaching
edges of pie pan.
Fill with prepared apple filling.
Roll another half of dough and
cover pie with it.
Fot the crust:
2 cups all-purpose flour
1 teaspoon salt
1 stick cold butter (1/2 cup) plus
2 tablespoons
1/4 to 1/2 cup ice-cold water
For filling:
2 pounds Granny Smith apples
2 tablespoons all-purpose flour
1/2 cup sugar
1 1/2 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
cooking spray
9-inch round pie pan
1 small egg for egg wash
pastry brush
Make dough. CLICK HERE for
instructions. Cover dough with
plastic wrap and refrigerate for
at least 30 minutes.
Meanwhile, prepare apple filling.
CLICK HERE for instructions.
Preheat oven to 425 degrees F.
Spray round 9-inch pie pan with
cooking spray.
Sprinkle large cutting board (or
any other surface, such as
countertop) with little flour.
Cut dough ball in half.
Place cut side down onto lightly
floured cutting board.
With rolling pin, roll dough until
1/8 inch thin circle, about
11-inch in diameter.
Place rolled dough over pie pan
and gently push down, so that
the dough touches bottom and
sides of pan.
With scissors, trim edges,
leaving enough dough reaching
edges of pie pan.
Fill with prepared apple filling.
Roll another half of dough and
cover pie with it.
Trim edges with scissors.
Pinch edges of both dough
layers to seal.
Press together trimmed scraps
of dough and form small ball.
Roll out with rolling pin into
1/8-inch thin circle.
With ravioli roller or paring knife,
cut leaf shapes.
Pinch edges of both dough
layers to seal.
Press together trimmed scraps
of dough and form small ball.
Roll out with rolling pin into
1/8-inch thin circle.
With ravioli roller or paring knife,
cut leaf shapes.
Pull out the dough that is in
between leaves.
With the dull edge of paring
knife, draw "veins" on leaves.
Arrange leaves on top of pie.
With paring knife, cut several
steam vents.
Break egg into small bowl.
between leaves.
With the dull edge of paring
knife, draw "veins" on leaves.
Arrange leaves on top of pie.
With paring knife, cut several
steam vents.
Break egg into small bowl.
Mix well with fork.
With pastry brush, brush pie all
over.
Bake in preheated oven at 425
degrees for 10 minutes. Reduce
heat to 350 degrees F and bake
until golden, 40 to 45 minutes
more. If pie browns too quickly,
cover it with aluminum foil.
Serve hot or chilled.
With pastry brush, brush pie all
over.
Bake in preheated oven at 425
degrees for 10 minutes. Reduce
heat to 350 degrees F and bake
until golden, 40 to 45 minutes
more. If pie browns too quickly,
cover it with aluminum foil.
Serve hot or chilled.
Close your eyes when you eat this pie and you will
be transferred to France with it's superior cooking
traditions.
be transferred to France with it's superior cooking
traditions.
French Apple Pie
Adapted from
Bistro Cooking
Bistro Cooking
