Classic Apple Pie With All Butter Crust
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Add flour, sugar and salt to food processor and pulse a couple of times to combine
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Add butter and pulse until butter is pea sized and well distributed
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Add water and pulse a few more times until dough starts to come together
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The mixture will be shaggy but will come together when pressed
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Empty out onto floured surface
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Knead a few times to make one large mound then cut in half
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Flatten each mound into a disc, wrap with plastic & refrigerate at least 1 hour preferably overnight
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Toss apples with sugars and spices and allow to sit and macerate 1-4 hours
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Remove 1 disc and roll on floured surface
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To a few inches larger than your pie plate
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Roll over pie plate
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Gently lift and press it into place without stretching
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Trim edges and then refrigerate
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Roll out second dough disc
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Cut 2-3 inch strips if making lattice (or whatever size strips you prefer)
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Toss apples with tapioca starch just before adding them to pie
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Sprinkle flour and sugar on crust base and add the apples
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Drizzle over the remaining juices from dish
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Add the strips to create lattice design
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Trim lattice edges
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Roll edges over or under
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Crimp edges using a fork or your fingers
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Working your way all around the pie
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Brush lattice and edges with egg wash
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Sprinkle crust with coarse sugar and bake
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Until deeply golden and filling is bubbling
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Feel free to make it with a lattice or simply cover fully with the second pie dough
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Let stand 3 hours before slicing
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And enjoy! Recipe details linked
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