Apple Pie


Pie Crust

  • 3 cups All-purpose flour
  • 1 tsp Salt
  • 1 cup Cold unsalted butter
  • 5-9 tbsp Ice cold water


  • 2 tbsp Granulated sugar
  • 7-9 Apples, sliced
  • Butter and cinnamon


Pie Crust

  • In a medium bowl, combine the flour and salt with a whisk.
  • Cut the butter into smaller pieces.
  • Work the butter into the flour using a fork or food processor. Be sure to leave chunks of butter about the size of a pea. Don’t overwork the dough.
  • If you used a food processor, add the flour mixture back into the bowl.
  • Add the ice water a small amount at a time, stirring after each addition. The pie crust should stick together when you press some in your hand. You don’t want it to be sticky, but don’t fear adding too much water either.
  • When the dough comes together, dump it out onto a piece of plastic wrap. Use your hand to form the dough into a uniform mound.
  • Separate the dough into two each pieces. Place one half on another piece of plastic wrap. Press each half into a round disc and wrap well in plastic wrap.
  • Chill for 15-30 minutes. Then roll and use as directed in your pie recipe.

The Filling

  • Mix the ingredients together in a bowl.
  • Roll out and place the pie crust in the bottom of a pie plate.
  • Put the apple mixture in the pie shell.
  • Top with second pie crust, cut a few slits in the top crust to allow steam to pass.
  • Mix egg white and 1/2 tablespoon of water in a bowl and then brush the top with water and add sugar.
  • Bake at 180 degrees celsius for the first 15 minutes, then reduce the heat to 150 degrees celsius and continue cooking for an additional 35-40 minutes.
  • Cool for 15 minutes before serving.