Everyone likes their own pie, right?
For the pastry:
21⁄4 cups sifted AP flour
1 teaspoon salt
3⁄4 cup+2 tablespoons unsalted butter
5 tablespoons cold water
For the filling:
3 to 4 lbs mix of local apples (Macoun, Empire, Granny Smith), peeled, cored, sliced
1⁄2 cup sugar
1⁄2 cup light brown sugar, packed
3 tablespoons AP flour
3⁄4 teaspoon cinnamon
1⁄4 teaspoon nutmeg
a pinch of salt
2 tablespoons butter
1⁄2 cup whole milk
- In a bowl, whisk flour and salt.
- Using 2 forks/knives, cut butter into the dry ingredients until the pieces are pea sized.
- Gradually add water until the dough comes together.
- Shape into 5 equal sized balls, flatten to discs, and wrap separately in cling film.
- Rest in the refrigerator for half an hour.
- Preheat the oven to 425°F.
- In a large bowl toss together apples with sugars, our, cinnamon, nutmeg, and a pinch of salt.
- On a floured work surface, rollout each dough-round to approximately 8”.
- Spoon lling inside leaving 1 inch of dough empty around the perimeter.
- Fold dough over to enclose and secure the filling.
- Dot the exposed filling of each pie with butter.
- Place pies carefully on 1 or 2 parchment-lined baking sheets.
- Brush the pastry with milk.
- Bake for 35 minutes, until browned and crisp.
Made it? Tell us about it–