Nothing could be better than some genuine American apple pie. Conrad shows us how it’s done.
Flour – 2 1/2 cups
Sugar – 1 tbsp
Salt – ½ tsp
Baking Powder – ¼ tsp
Cold Butter – 2 sticks
(cut into tablespoon slices)
Very cold water – 4 to 6 tbsp
(I like to add a few ice cubes to a measuring cup with about a half cup of water…use that to pour into your measuring spoon)
Apples – 3 pounds
(I used golden delicious, Granny Smith, and Jonagolds), peeled and each cut into 8 slices
Butter – 3 tbsp
Fresh Lemon Juice – 1 tbsp
Sugar – 2/3 cup
(you may use more or less depending on sweetness of apples)
Cinnamon – 1 tsp
Egg – 1
Dash of Salt
- Combine flour, sugar, salt and baking powder in a food processor and pulse a couple of times to mix. Add butter and pulse till the mixture looks like coarse cornmeal, about 20 short pulses. Sprinkle with 4 tablespoons of water and pulse about 5 times or until the dough starts to come together.
- Squeeze a small amount of dough between your fingers. If it doesn’t hold together add up to 2 more tablespoons of water, pulsing after each addition until the dough holds together. Recheck dough after each addition till it holds together.
- Put half of the dough on a piece of plastic wrap and form into a disk. Wrap completely and repeat with the other half. Refrigerate disks at least an hour before rolling.
- Melt butter in a large saute pan. Saute apples for about a minute, gently stirring to coat apples with butter. Add lemon juice and sugar and cook until the apples are just tender about 5 more minutes. Sprinkle with cinnamon and mix to combine. Allow to cool while rolling out the bottom crust.
- Preheat oven to 400º.
- Place the bottom crust into a 9-inch pie plate. Fill with apples. Roll out the top crust and place over apples. Seal edges and flute if desired. Cut a few vents into the top crust to allow steam to escape. Alternatively, you can cut the top crust into slits and weave to make a lattice crust.