2 ½ lb granny smith apple (1 kg), cored, sliced, peeled
¾ cup sugar (150 g)
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon
1 egg, beaten
1 tablespoon sugar
Topping
1 scoop vanilla ice cream
Nutrition Info
Calories 276
Fat 2g
Carbs 60g
Fiber 4g
Sugar 27g
Protein 5g
How to Make It
1. Step
In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
2. Step
Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
3. Step
Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
4. Step
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
5. Step
Peel the apples, then core and slice.
6. Step
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
7. Step
Mix until combined and all apples are coated. Refrigerate.
8. Step
Preheat the oven to 375°F (200°C).
9. Step
On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
10. Step
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
11. Step
Pour in apple filling mixture and pat down.
12. Step
Roll the other half of the dough on top.
13. Step
Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
14. Step
Brush the pie with the beaten egg and sprinkle with the sugar.
15. Step
Cut four slits in the top of the pie to create a vent.
16. Step
Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
_v3.jpg?resize=600:*&output-format=auto&output-quality=auto)
