Apple Pie
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Sugar2 tbsps
Butter2.25 cups
Pastry Flour1 tsp
Salt1 tsp
Baking Powder1 tsp
Cider VinegarDirections:
1
Preheat the oven to 400 degrees F
2
Combine the apples, lemon juice, and sugar in a mixing bowl and set aside
3
Divide the dough and roll half the piecrust out thinly and cover the bottom of a pie tin
4
Mound the apple mixture over the crust
5
Dot the apples with butter
6
Roll the rest of the dough out thinly and arrange over top of apples
7
Cut a hole in the top of the dough to vent
8
Bake until the pastry is golden brown
9
Divide the butter into 2 parts, about 2/3 to 1/3
10
Cut butter into 1/4-inch cubes and wrap in plastic wrap
11
Freeze smaller portion for at least 30 minutes
12
Refrigerate larger portion of butter
13
Place the flour, sugar, salt, and baking powder into a freezer bag and freeze for at least 30 minutes
14
After 30 minutes, place the flour mixture into a food processor fitted with the metal blade and process for a few seconds to combine
15
Add the larger amount of butter cubes to the flour and process for about 20 seconds, until mixture resembles coarse meal
16
Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas
17
Add 5 tablespoons of ice water and the vinegar and pulse 6 times
18
Pinch some of the mixture between your fingers
19
If it doesn't hold together, add 1 more tablespoon of ice water and pulse 3 times
20
Repeat if necessary
21
Remove mixture to a large mixing bowl and knead
22
Refrigerate until ready to use
23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
24
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results