9-inch Apple pie (crust + filling)

By á-163717

...with lattice patterns

Ingredients

• PIE CRUST:
• 1 1/2 cup all-purpose flour
• 1/2 cup cold+cubed salted butter
• 2 tbsp cold water
• PIE FILLING:
• 4 cups sliced fuji apple OR 2 large fuji apples
• 1/3-1/2 cups granulated sugar
• 1 tsp cinnamon
• 2 tbsp flour
• 2 tbsp lemon
• EGG WASH:
• 1 egg + 1 tsp water

Details

Servings 8
Preparation time 15mins
Cooking time 180mins

Preparation

Step 1

CRUST:
1. Put flour and butter into bowl
2. Using your clean hands, rub butter and flour between your fingers so the mix turns into fine grain-like texture
3. 1 tbsp at a time, mix cold water into dough just until it forms into a ball.
4. Cover bowl with wrap and let the dough rest in the fridge for 1 hour

- WHILE DOUGH IS RESTING -

FILLING:
1. Wash + peel + slice apples to your liking. I sliced mine thinly. Place in bowl
2. Pour 1/3-1/2 cups of sugar (depending on the apple's natural sweetness) into the bowl
3. Add cinnamon + flour + lemon
4. Mix until combined

- AFTER 1 HOUR -

1. Roll out dough using rolling pin. Size should be 9 x 14 approx.
2. Place pie pan upside down on dough and cut 1 inch away around the circumference
3. Set aside pie pan and place rolling pin on one edge of the dough
4. Pick up the edge of the dough and place on roller
5. Wrap the dough around rolling pin to pick up the dough
6. Unravel dough on to pan and fit the dough in it
7. Fill pan with apple mix

- LATTICE PATTERNS -

1. With the remaining dough, cut into ten straight strips - 5 for horizontal use and 5 for vertical use
2. Place five strips on the pie vertically
3. Flip back every other strip and place 1 strip horizontally
4. Place back the strips that were flipped
5. Flip back every other strip that weren't flipped on step 3
6. Place 1 strip horizontally and place back the strips that were flipped
7. Repeat pattern
8. Seal pattern ends with the dough around the edges
9. Place pie in fridge for five minutes to rest

- PREP EGG WASH -

1. Beat egg and water
2. Brush the mixture on the pie dough

- BAKE TIME -

425 degrees for first 20 mins
350 degrees for remaining 20 mins

- COOL COMPLETELY + EAT :) -