INGREDIENTS
• 6 granny smith apples
• 1 cup sugar
• 1/4 cup flour
• 1/4 brown sugar, and more for dusting
• 1 teaspoon nutmeg
• 1 tablespoon cinnamon
• 2 tablespoons lemon juice
• 3 tablespoons butter
Crust
• 2 1/4 cups flour
• 2 tablespoons sugar
• 1 cup cold butter, (2 sticks, cut into cubes)
• 7-12 tablespoons ice cold water
• 1 egg
INSTRUCTIONS
- Preheat oven to 350 degrees.
- In a mixer add flour and sugar. Mix to combine. Add butter. Blend until the dough and butter are the size of a pea.
- Add water, one tablespoon at a time until dough comes together.
- Remove the dough and transfer to a floured surface. Form dough into two disks. Wrap in plastic wrap and refrigerate until chilled. At least one hour.
- In a small bowl, combine sugars, flour, nutmeg and cinnamon. Mix together. Set aside.
- Peel, core and cut apples into wedges.
- In a medium bowl, stir in apples and lemon juice and toss well. Pour sugar mixture over apples and mix to combine. Set aside.
- Roll out the dough into a round circle, approximately 11-12 inches wide. Line a 9 inch pie pan with your dough. Making sure to cut off any excess dough around the edges. Fill pie pan with your apples and add 3 tablespoons of butter on top. Place the second dough on top of the apples, then press the edges together. Peirce the top of the dough to allow steam to escape.
- Brush pie with egg wash and sprinkle with sugar and cinnamon.
- Bake pie on a cookie sheet until golden brown, approximately 40-50 min.
- I like to use aluminum foil around the edges of my pies. It’s a great way to keep them from burning.
