Y’all! I finally freaking did it – I made an apple pie from scratch – crust and everything. Not gonna lie, was pretty nervous about it. Peeling, coring and slicing the apples was pretty tedious as well, but the end product was well worth it.
WHAT YOU NEED
for the crust:
2 1/2 cups flour
1 tsp salt
1 1/2 sticks butter, cold and cubed
8 tbsp. ice water (may need extra – I did)
for the filling:
2 1/2 lbs of your favorite apple (I used pink ladies – and it was so good)
3/4 cup sugar
2 tbsp. flour
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
juice of half a lemon
1 egg, beaten
1 tbsp. sugar
WHAT YOU DO
In a medium-sized bowl, add the flour and salt. Mix with fork or pastry cutter until combined.
Add in cubed butter and break into flour with fork or pastry cutter. Mixture will be pretty lumpy.
Gradually add the ice water until the dough starts to come together. The dough should not be very tacky or sticky.
Work the dough together with your hands and turn out onto a surface. Work into a ball, cover with plastic wrap and refrigerate for about an hour.
Peel the apples: core and slice.
In a bowl, add the apples, sugar, flour, salt, cinnamon, nutmeg and lemon juice.
Mix until combined and all apples are coated. Put in refrigerator.
Preheat oven to 375F.
On a floured surface, cut the pie dough in half, and roll out both halves until about 1/8 inch thick.
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough coves all edges.
Pour in apple filing mixture and pat down with a wooden spoon.
Roll the other half of the dough on top.
Trim the excess dough and crimp to make sure the edges are sealed together.
Brush the pie with the beaten egg and sprinkle with sugar (I added cinnamon on top as well, because I love cinnamon).
Cut four slits in the top to create a vent.
Bake for 50-60 minutes until the crust is golden brown.
Let cool and serve with a scoop of vanilla ice cream!