Get into the spirit of the holidays and make this delicious apple pie with a flaky crust!
- 2½ cups all purpose flour
- 1 tsp salt
- 1½ tsp sugar
- 2½ + 2 tbsp cold butter, cubed
- 4 tbsp ice water
- 7 Granny Smith apples, peeled and sliced
- 3 tbsp sugar
- 2 tbsp brown sugar
- 3 tbsp butter
- 1 tsp cinnamon
- pinch nutmeg
- 2 tbsp cornstarch
- ⅓ cup water
- 1 tbsp lemon juice
- 1 tbsp Amoretti® Apple Pie Artisan
- 1 egg, lightly beaten, for egg wash
- turbinado sugar, for topping
- Combine all dry ingredients.
- Add butter and mix until pea-sized.
- Add ice water and mix until dough comes together.
- Divide into two portions, wrap in plastic and chill for about an hour.
- Roll-out one portion of pie dough to fit pie dish, leaving some dough overhanging on sides.
- Brush bottom and sides of pie dough lightly with egg white wash, this will keep liquid from soaking through the dough as it bakes.
- Sauté apples, sugars, butter, cinnamon and nutmeg until lightly browned; 8-10 minutes.
- Make a slurry of cornstarch, water and lemon juice. Add to warm apples and cook another 5 minutes to thicken.
- Remove from heat, add Apple Pie Artisan and stir to combine.
- Pour apple mixture into prepared pie dish.
- Roll-out second portion of pie dough and cut into strips about 1″ thick.
- Brush edges of dough in dish with egg wash.
- Lay first strip in center of pie and continue placing strips across the surface.
- Lift every other strip and place another strip in center of pie, perpendicular to the others.
- Continue this as you go, adding strips to entire surface. Watch our video to see this in action.
- Roll edges and crimp as you go around the edge of the pie, sealing edges.
- Brush with egg wash and sprinkle top with turbinado sugar.
- Bake at 350°F for 1 hour or until bottom of pie is browned and top is bubbling. If it begins to brown too much, lightly tent with foil and continue baking.
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