Nothing says fall in Canada like an apple pie. Warm, sweet, and soft this dessert is an absolute classic.
Ingredients:
6 green (granny smith) apples
2⅔ cups of all-purpose flour (plus extra for dusting)
1 Tbsp of brown sugar
¾ cup of extremely cold unsalted butter
½ cup of extremely cold vegetable shortening
½ cup of extremely cold water
½ cup of white sugar
2 Tbsp of cornstarch
2 tsp of lemon juice (about half a lemon)
1 tsp of ground cinnamon
½ tsp of ground nutmeg (optional)
a few pinches of salt
1 egg (optional)
Rolling pin and a pie plate
Directions:
In a medium-sized bowl, combine the flour, salt, butter, brown sugar, and shortening.
Rub shortening into the flour until reduced to pea-sized crumbs, but make sure the dough is still cold. If the butter and shortening seem to be melting, put the flour mixture into the fridge until it’s cold again.
Sprinkle cold water over the flour mixture until it just comes together, and the dough colour is creamy. Always use less water vs. more.
Transfer your dough onto a floured table, shape it into a thick disc, cover it tightly with plastic wrap, and allow it to rest in the fridge for at least 15 minutes before rolling.
Roll your dough out to ½ cm thick and cut it into a circle slightly larger than the pie plate you are using.
Press your dough into the pie plate, leaving the edges to hang out past the sides.
Mix your apples, white sugar, cornstarch, lemon, cinnamon, and nutmeg together if you are using it.
Pour the mixture into the crust, leaving room around the edges to seal.
Roll out the remaining dough into strips and place them in a criss-cross pattern on top of your pie plate.
Seal the edges of your pie by pinching them with your fingers and then brush with egg wash and sprinkle with sugar (optional).
Preheat oven to 375˚F, bake for 20 minutes, then reduce the heat to 350˚F and bake your pie for an additional 40 minutes or until the crust is golden brown and the centre of the pie is bubbling.
Serves: 10-12
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