Ingredients
Pie Crust
- 2 cups flour
- 1 teaspoon salt
- 2/3 cup, softened unsalted butter
- 2 tablespoons, softened unsalted butter
- 5 tablespoons cold water
Pie Filling
- 2/3 cup sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 0 pinch salt
- 8, sliced apples
- 2 tablespoons butter
How To6 Steps
Pie Crust Step 1
In large bowl, mix together butter, salt, and flour, until crumbly. Add a tablespoon of cold water at a time, until mixture pulls away from the bowl. You may not need all the water.
Pie Crust Step 2
Form two balls, and roll each one out. Use one to make the bottom crust, forming it to fit your pie pan. The other one will be your top crust. Set aside.
Apple Filling Step 1
Preheat oven to 425.
Apple Filling Step 2
Wash, peel, core, and slice your apples. Mix together with flour, cinnamon, nutmeg, pinch of salt, and sugar.
Apple Filling Step 3
Pour into pie pan. Add chunks of butter all around, if desired. Put on top crust, and seal edges by rolling them in together. Cut slits in top of crust for venting. Use strips of foil to cover the edges of crust to prevent over baking.
Apple Filling Step 4
Bake for 50 minutes, in last 10 to 20 minutes remove the foil. Allow to cool before serving.
Chef's Notes
For the pastry, add ice to your water. If your pastry is too warm, cover and set in the fridge for 30 minutes. Be sure to knead it before rolling out.
For a sweeter crust, add a tablespoon of sugar.
