Best-Ever Apple Pie
Note of advide-- when using [u]all purpose[u/] you add salt and baking powder as directed in the ingredients, but if you use [u]self-rising[u/] you do NOT have to add salt or baking powder.
Ingredients
2 1/3 cups of All- purpose flour,divided
3/4 cup plus 1 tablespoon of sugar, divided
1/2 teaspoon of baking powder
1/2 teaspoon of salt
3/4 cup plus 3 tablespoons of cold unsalted butter, cut into small pieces divided
4 to 5 tablespoons ice water
1 egg, separated
7 medium apples such as Jonathan or Granny Smith(best choice) peeled, cored, and sliced
1 tablespoon of lemon juice
1 1/4 teaspoons of ground cinnamon
1 tablespoon of sour cream
Directions
1) Combine 2 cups of flour, 1 tablespoon sugar, baking powder and salt in large bowl until well blended. Cut in 3/4 cup butter using pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, to flour mixture. Toss with fork until mixture holds together. Form dough into 2 discs. Wrap discs in plastic wrap; refrigerate 30 minutes or until firm.
2) Working with 1 discs at a time, roll out dough on lightly floured surface with lightly floured rolling pin into 12-inch circle, 1/8inch thick. Ease dough into 9-inch glass pie plate. WARNING DO NOT STRETCH DOUGH. Trim dough leaving 1/2 inch overhang; brush with egg white. Set Aside.
Preheat oven to 450 degrees
3) Place apple slices in large bow; sprinkle with lemon juice. Combining remaining 1/3 cup of flour,3/4 cup of sugar and cinnamon in small bowl until well blended. Add to apple mixture; toss to coat apples evenly. Spoon filing into prepared pie cruse; place remaining 3 tablespoons butter on top of filing. (another tip when you would like to serve fresh apples to guests, sprinkle lemon juice on them to keep them from turning brown)
4)Moisten edge of dough with water. Roll out remaing disc. Place onto filled pie. Trim dough leaving 1/2 overhang.
5)Flute edge. Cut slits in dough at 1/2 inch intervals around edge to form flaps. Press 1 flap in toward center of pie and the next out toward rim of pie plate. Continue around edge. Cut 4 small slits in top of dough to allow steam to escape.
6)Combine egg yolk and sour cream in small bowl until well blended. Cover; refrigerate until ready to use.
7)Bake 10 minutes ; reduce oven temp to 375 degreesF. Bake 35 minutes. Brush egg yolk mixture evenly on pie crust with pastry brush. Bake 20 to 25 minutes or until crust is deep golden brown. Cool completely on wore rack. Store loosely covered at room temperature 1 day or refrigerate up to 4 days.
Tip : It is very delicious with vanilla bean ice cream or if you have caramel drizzle to put on top of it
ENJOY!!!
Note of advide-- when using [u]all purpose[u/] you add salt and baking powder as directed in the ingredients, but if you use [u]self-rising[u/] you do NOT have to add salt or baking powder.
Ingredients
2 1/3 cups of All- purpose flour,divided
3/4 cup plus 1 tablespoon of sugar, divided
1/2 teaspoon of baking powder
1/2 teaspoon of salt
3/4 cup plus 3 tablespoons of cold unsalted butter, cut into small pieces divided
4 to 5 tablespoons ice water
1 egg, separated
7 medium apples such as Jonathan or Granny Smith(best choice) peeled, cored, and sliced
1 tablespoon of lemon juice
1 1/4 teaspoons of ground cinnamon
1 tablespoon of sour cream
Directions
1) Combine 2 cups of flour, 1 tablespoon sugar, baking powder and salt in large bowl until well blended. Cut in 3/4 cup butter using pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, to flour mixture. Toss with fork until mixture holds together. Form dough into 2 discs. Wrap discs in plastic wrap; refrigerate 30 minutes or until firm.
2) Working with 1 discs at a time, roll out dough on lightly floured surface with lightly floured rolling pin into 12-inch circle, 1/8inch thick. Ease dough into 9-inch glass pie plate. WARNING DO NOT STRETCH DOUGH. Trim dough leaving 1/2 inch overhang; brush with egg white. Set Aside.
Preheat oven to 450 degrees
3) Place apple slices in large bow; sprinkle with lemon juice. Combining remaining 1/3 cup of flour,3/4 cup of sugar and cinnamon in small bowl until well blended. Add to apple mixture; toss to coat apples evenly. Spoon filing into prepared pie cruse; place remaining 3 tablespoons butter on top of filing. (another tip when you would like to serve fresh apples to guests, sprinkle lemon juice on them to keep them from turning brown)
4)Moisten edge of dough with water. Roll out remaing disc. Place onto filled pie. Trim dough leaving 1/2 overhang.
5)Flute edge. Cut slits in dough at 1/2 inch intervals around edge to form flaps. Press 1 flap in toward center of pie and the next out toward rim of pie plate. Continue around edge. Cut 4 small slits in top of dough to allow steam to escape.
6)Combine egg yolk and sour cream in small bowl until well blended. Cover; refrigerate until ready to use.
7)Bake 10 minutes ; reduce oven temp to 375 degreesF. Bake 35 minutes. Brush egg yolk mixture evenly on pie crust with pastry brush. Bake 20 to 25 minutes or until crust is deep golden brown. Cool completely on wore rack. Store loosely covered at room temperature 1 day or refrigerate up to 4 days.
Tip : It is very delicious with vanilla bean ice cream or if you have caramel drizzle to put on top of it
ENJOY!!!