This apple pie crust is super flaky, and the filling has the perfect balance of sugar and cinnamon. My favorite way to eat it is with a bit of vanilla ice-cream.
- 2 1/2 cups all purpose flour
- 2 sticks cold butter
- 1 teaspoon salt
- 1 tablespoon sugar
- 5-9 tablespoons ice cold water (the less water you have to use, the better)
- 6 cups apples, peeled, cored, and sliced into thin wedges
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 3 tablespoons flour
- 1 tablespoon lemon juice
- To make your pie dough, add the dry crust ingredients (flour, sugar, salt) to a medium mixing bowl.
- Cut your cold butter into small pieces. I slice it into tablespoons then quarter that. Keep it cold.
- Add half your butter to the flour, place the rest of the butter back in the refrigerator.
- Pinch cold butter through flour to thoroughly combine until it has a crumb type texture.
- Add ice water, 1 tablespoon at a time until your dough just forms. It will be kind of dry and crumby in spots but the less you work the dough, the better.
- Shape dough into disk and cover in plastic wrap. Refrigerate 2 hours.
- Remove cold dough from refrigerator and roll out on lightly floured surface to about 1/2 inch thickness.
- Place hal of the cold butter pieces on half the rolled dough and fold dough over butter.
- Place the remaining butter on half of the once folded dough, and sprinkle with a light later of flour. Fold dough in half again over butter.
- Shape into disk again and refrigerate 1 hour.
- Cut finished dough in half and roll each half into round big enough to fit your pan (9″).
- Place one round inside the pie dish, and set aside. Cover the top disk with plastic wrap until you are finish the apples.
- Peel, core and slice apples into thin wedges or whatever shape/size you prefer. Place in bowl.
- Sprinkle lemon juice over apples and stir to coat. This will also keep them from browning as you work.
- Next sprinkle the flour over the apples, and toss to coat all of the apples. If you need a bit more flour to be sure each apple slice is lightly coated, just add a sprinkle at a time until you get an even and light coat.
- Add remaining filling ingredients and stir to combine.
- Pour apple mixture into prepared pie dish.
- Place the second rolled disk of dough evenly on top of apples and lightly press apples with dough to make it even.
- Trim each dough edge so that the each have 1 inch overlap on the pan.
- Fold top edge of dough behind the top edge of the bottom crust and pinch between your finger and thumb to crimp entire edge of pie.
- Beat an egg with 2 tablespoons water and brush the top of dough.
- Poke some vent holes in the top of the dough.
- Place pie in preheated 350 degree F oven for about 1 hour or until crust is browned.
- If the edges of your crust darkens too quickly, cover the edges with aluminum foil to slow browning.
- Half way through baking, brush the crust with egg again and sprinkle with a light coat of sugar if desired.
- Let stand at least 20 minutes before serving. Store in refrigerator after cutting.