November is the month of pies and we all crave a nice warm fruity one with a perfect crust. If you are in a rush and need a lifesaver recipe then this one’s for you!
For this pie you will need only 8 ingredients. The process is easy and if you multitask then you can have a perfect pie in just 20min prep time (plus the oven time).
First sieve 21/2 cups of all purpose flour and add the zest of one lemon.
Mix with 1 teaspoon of salt and two of sugar.
Put all in the food processor and add 2 bars of butter cut into cubes. If you don’t have a food processor simply rub the butter and flour with your hands until you have a “sandy” touch and feel.
Mix well until you have a sandy look and feel then add 1/4 cup of iced water until you have a dough and split it into two balls then chill.
Peel your apples and place them into cold water with the juice of the lemon you used before. This will prevent them from oxidyzing.
Slice the apples according to your own taste. Some people like or super thin for a creamier consistency and some go thick for a chunky feeling, I go for a medium so they get cooked nicely but don’t feel like a puree.
If you have a mandolin this job gets done faster just be careful not to but yourself! Make sure you remove the apple core. Put the apples back into the lemon water, this is not only to avoid oxidation but also it gives a nice flavor balance afterwards.
Place 1/4 cup of sugar in a pan and let it caramelize, do not stir.
Once you start so see some light color, add 1/3 bar of butter and some cinnamon.
Once the butter has melted, add the apples and stir.
Make sure you add the juices to the top apples from time to time.
Once all the juice has disappeared then your pie filling is ready.
Take one of the dough balls out of the fridge and roll it into your chosen mould. Since the dough is quite buttery you don’t need to spray or flour the mould.
Add the apple filling consistently throughout the pie crust.
Take out the second half of the dough and roll it to then cover the apples with it then remove the extra dough with a knife.
Tuck the upper dough in with your fingertips to seal the pie.
Cut carefully some holes in the middle of the pie, not only for decoration but also to let the vapors of the apple out and to observe when it is ready.
Use the back of your knife to create a wavy look all around the pie.
Make some eggwash (one whole egg and one tablespoon of water all mixed together with a fork) and then brush on top of your pie so that when cooked it has a shiny look.
Your pie is now ready to cook! Time changes with city height and oven power but approximately you will bake for 40min at 370°-400°
When your pie looks golden brown and the center is bubbling then you are ready to take it out and let it rest a little before cutting.
I hope you enjoy this amazing super easy recipe that you can literally make while you get ready for a dinner. This recipe is a lifesaver!!
Enjoy warm!
Super easy apple pie
Ingredients:
For the crust:
- 2 1/2 cups of all purpose flour
- 1 lemon (the zest)
- 1 teaspoon of salt
- 3 teaspoons of sugar
- 2 bars of butter
- 1/3 cup of iced water
For the filling:
- 4 large apples (red delicious)
- 1 lemon (the juice)
- 1/3 bar of butter
- 1/4 cup of sugar
- 2 tablespoons of powder cinnamon
- Eggwash (one whole egg mixed with one tablespoon of water
Prep:
First sieve 21/2 cups of all purpose flour and add the zest of one lemon.
Mix with 1 teaspoon of salt and two of sugar.
Put all in the food processor and add 2 bars of butter cut into cubes.
Mix well then add 1/4 cup of iced water until you have a dough and split it into two balls then chill.
Peel your apples and place them into cold water with the juice of the lemon you used before. This will prevent them from oxidizing.
Slice the apples according to your own taste. Some people like or super thin for a creamier consistency and some go thick for a chunky feeling, I go for a medium so they get cooked nicely but don’t feel like a puree.
Make sure you remove the apple core. Put the apples back into the lemon water, this is not only to avoid oxidation but also it gives a nice flavor balance afterwards.
Place 1/4 cup of sugar in a pan and let it caramelize, do not stir.
Once you start so see some light color, add 1/3 bar of butter and some cinnamon.
Once the butter has melted, add the apples and stir.
Make sure you add the juices to the top apples from time to time.
Once all the juice has disappeared then your pie filling is ready.
Take one of the dough balls out of the fridge and roll it into your chosen mould.
Add the apple filling consistently throughout the pie crust.
Take out the second half of the dough and roll it to then cover the apples with it then remove the extra dough with a knife.
Tuck the upper dough in with your fingertips to seal the pie.
Cut carefully some holes in the middle of the pie, not only for decoration but also to let the vapors of the apple out and to observe when it is ready.
Use the back of your knife to create a wavy look all around the pie.
Make some eggwash (one whole egg and one tablespoon of water all mixed together with a fork) and then brush on top of your pie so that when cooked it has a shiny look.
Your pie is now ready to cook! Time changes with city height and oven power but approximately you will bake for 40min at 370°-400°
When your pie looks golden brown and the center is bubbling then you are ready to take it out and let it rest a little before cutting.
Serving:
Cut a triangle of the pie, it is safe to eat warm. For a nicer presentation place on top a scoop of vanilla icecream.
Just For Sybarites 