Old Fashioned Apple Pie
A classic, delightful, old fashioned apple pie. This pie will take you back to your childhood with its light sweetness and perfect crust.
Servings: 12 slices
Ingredients
For the Crust:
- 2 cups All Purpose Flour
- ⅓ cup Almond Flour
- ½ teaspoon Kosher Salt
- 1 Stick + 6 tbsp Unsalted Butter
- 6-8 tablespoons Ice Water
For the Filling:
- 5 Large Granny Smith Apples
- 2 teaspoons Cinnamon
- ½ cup Brown Sugar (light or dark)
- ¼ cup Granulated Sugar
- 2 tablespoons All Purpose Flour
- 4 tablespoons Unsalted Butter (divided)
Instructions
For the Crust:
- Add the flour, almond flour, and kosher salt to a large bowl. Whisk together until combined.
- Cut the butter into cubes and add the cubes into the flour mixture. With your hands, work the butter into the flour until pieces no bigger than the size of peas remain. The mixture should look like wet sand. This is called "cutting" in the butter.
- Add the ice water, one tablespoon at a time, mixing with your hands or a wooden spatula. You do not want the dough to be dry, but you do not want the dough to be sticky, which is why you can add anywhere between 6-8 tbsp of water. Add the amount that feels right to you. What you want is a dough that you are able to compact with your hands but that is not sticky and is still a bit crumbly without being overly dry.
- When you can compact the dough without any dry flour remaining, pack the crust dough into a disc, divide it in half, and wrap each half in plastic wrap. Set in the fridge for 30 minutes. After 30 minutes, lightly flour a work surface and roll out each half to fit your 9 inch pie pan. A good thickness is less than or equal to ¼ of an inch. Place one pie crust in the bottom of the pan and cut off any excess. Save the other half of the pie crust to place on top once your filling is added.
For the Filling:
- Core the apples and thinly slice them, or cut them into small chunks. No chunk should be bigger than 1 inch. Place the sliced apples into a bowl and add the cinnamon, and sugars. Toss to coat each apple slice and allow to macerate for 10-20 mintutes until juice begins to pool in the bottom.
- When you have a good amount of juice pooled in the bottom, add 2 tablespoons of flour to the slices and toss to coat.
- Chop 2 tablespoons of butter into very small cubes, about ¼ of an inch per side, and scatter these cubes on top of the bottom crust in the pie pan. Pour the apples and juice on top of this.
- Chop the other 2 tablespoons of butter into the same small cubes and add on top of the sliced apples, scattering in all of the nooks and crannies. Add the top crust and pinch to seal the top crust to the bottom crust. Lightly brush a beaten egg over the top crust to help browning and sprinkle sugar on top.
- Bake in a preheated 425°F oven for one hour. Place a clean baking sheet lined with aluminum foil under the pie pan to catch any drippings. Let the pie rest for 2 hours until cool before enjoying.