Pie Crust
Makes 1 double pie crust (top and bottom, 9" pie plate)
Ingredients
- 1 lb flour see #1 below
- 8 oz unsalted butter, cold, and cut into 1" cubes 2 sticks
- 1/2 tsp salt if using unsalted butter
- 1/2 cup ice cold water see #2 below
Instructions
- Place the flour, butter, and salt in a food procecssor, and pulse a few times, until the smallest pieces of butter are about the size of large peas.
- Slowly add 1 tbsp of water and pulse a few more times. Repeat until the dough starts to come together, but is still a little crumbly. The amount of water will vary a lot based on the flour you're using.
- Shape into a ball, cover with clingwrap, and let rest in the refrigerator for at least 1 hour.
Notes
- Measure the flour by weight, not volume (approx 4 cups).
- You might need up to 3/4 cup of cold water. The dough should hold its shape when you squeeze a small ball in your hand.
Apple Pie Filling
Ingredients
- 4.5 lbs Mix of Granny Smith, Honeycrisp, Braeburn, and Golden Delicious. Approx 8 large applies Mix is ideal, 2 types is okay, but not mandatory.
- 1/2 cup sugar, divided into 1/4 cups
- 2 tsp fresh lemon juice
- 1/2 tsp cinnamon
Instructions
- Peel and core the apples and slice into 1/2-inch thick wedges. Toss apples with 1/4 cup of the sugar, place in a colander set over a large bowl, and drain for 1 1/2 hours.
- Transfer the drained liquid to a small saucepan, place over medium heat, and cook until it is reduced down to 2 tablespoons, then set aside to cool.
- Toss the apples with the remaining 1/4 cup sugar, 2 tsp lemon juice, and 1/2 tsp cinnamon.