I had such a great time making this pie and this video! My friends Angela and Sophia helped out and peeled apples for me. Making an apple pie is as easy as… pie! I hope this video de-mystifies how to make this American classic. You can make your own crust, or you can buy ready-made crust. Either way, your pie will be delicious, and the only thing you’ll need to enjoy it is your family and friends. (Vanilla ice cream wouldn’t hurt either!) Video filmed by the amazing Angeline Quintilla!
Apple Pie with Friends
2 1/2 cups (350 g) all-purpose flour
2 tablespoons (25g) granulated sugar
1 teaspoon (5g) salt
2 1/2 sticks (280 g) unsalted butter, cut into 1/4-inch pieces
6-8 tablespoons cold water
3 tablespoons all-purpose flour, plus more for dusting
3 pounds apples, peeled, cored, and cut into 3/4-inch wedges (about 8 cups)
1/2 cup sugar granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into pieces
2 tablespoons heavy cream
demerra sugar (or white sugar), for sprinkling
Combine the flour, sugar and salt in the bowl of a food processor. Pulse twice to mix. Add the butter. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Sprinkle in the water and continue to pulse until the dough starts to come together.
Remove the dough from the food processor and divide in half. (The dough will be sticky, but it will firm up once it cools.) Shape each half into a four-inch disc. Wrap each half in plastic and refrigerate for at least two hours, or overnight.
*You This recipe makes enough dough for a double crust pie (top crust and bottom crust). However, if you want your lattice strips to be close together, you will need additional pie dough.
Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that’s 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
In a large bowl, combine apples, sugar, flour, spices, lemon juice, and salt. Mix until combined. Pour into lined pie plate. Add the two tablespoons of unsalted butter on top.
Roll second disc of dough. If making a lattice crust, cut the dough into strips and layer it on top of the apple mixture. Seal the pie edges by crimping the crust with the tines of a fork. Place the pie in the refrigerator for 30 minutes.
Remove the pie from the refrigerator. Using a pastry brush, brush heavy cream over the crust. Sprinkle the crust with demerra sugar. Place the pie on a baking sheet, and bake until the crust is golden and the juices in the center of the pie are bubbling over, 45 to 60 minutes. Cool for 1 hour before serving and sharing with friends.