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Ingredients

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Crust:

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•  1¼ cups plain flour (chilled if possible)

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•  1 tablespoon sugar

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•  1 teaspoon sea salt

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•  8 tablespoons (1 stick) cold, unsalted butter, cut into small cubes*

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•  3 tablespoons ice water (sometimes I need more, depending on the

 

 

    weather)

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Filling:

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•  4 to 4½ cups prepared apples, peeled, cored, and sliced into 8 to 10

 

 

    wedges each

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•  ½ cup sugar

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•  4 tablespoons cornstarch

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•  ¾ teaspoon cinnamon (could also use apple pie spice)

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​•  1 tablespoon water

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•  1 large egg

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Instructions

Crust:

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1.  Crust: In a large bowl, mix the flour, sugar and salt.  Toss the butter cubes

 

 

     with the flour and cut it with a pastry cutter until the butter is the size of

 

 

     small peas. 

 

 

2,  Sprinkle the ice water over the pastry and, using a spatula, keep folding

 

 

     the mixture (sparingly add more water if needed).  Soon the mixture,

 

 

     when pressed together will form a rough ball.  Form the dough into a 6-

 

 

     inch disc; wrap in plastic and chill at least 20 minutes. 

 

 

3.  Remove from chilling; place on parchment sheet and roll into a 13-inch

 

 

     circle.  The edges of the crust will be uneven, not perfect.  If not using

 

 

     right away, put back into the fridge.

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     Preheat the oven to 425°F.

 

 

 

 

 Filling:  

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1.  In a large bowl, place the sugar, cornstarch and cinnamon; mix.  Add

 

 

     the prepared apple slices and fold to coat all the pieces.   

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2.  Place the prepared crust, still on the parchment, onto a baking sheet. 

 

 

     Place the apples into the middle of the crust mixture and spoon or

 

 

     arrange to within 3 inches of the edges.  At this point you can arrange

 

 

     the apples into a pattern.  Fold up the edges of the crust, making a pleat

 

 

     every 3 to 4 inches.

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3.  Mix the egg and water; brush oner the crust; sprinkle with sugar, optional.

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4.  Place the pie on a middle rack of the preheated oven.  Bake for 10

 

 

     minutes; lower heat and continue to bake for 20 to 25 minutes until the

 

 

     filling is bubbly.  If the crust starts getting too brown, place a piece of foil

 

 

     loosely over the top.

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     Using the parchment, slide the pie onto a wire rack for cooling.​​

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