- Level
- very easy
- Prep Time
- 20 mins
- Cooking Time
- 1 h
- Total Time
- 2 h 45 m
- Serves
- 12
Ingredients
- 2 1/2 cups
- all-purpose flour
- 625 mL
- 3/4 tsp
- salt
- 4 mL
- 1 cup
- cold unsalted butter, cut into cubes
- 250 mL
- 1
- egg yolk
- 1 1/2 tsp
- white vinegar
- 7 mL
- 1
- egg (for egg wash)
- 8 cups
- peeled and sliced mixed apples (Cortland, Crispin, Golden Delicious, Ida Red, Jonagold, Spy)
- 2 L
- 1/2 cup
- sugar
- 125 mL
- 2 tbsp
- all-purpose flour
- 30 mL
- 1 1/2 tsp
- ground cinnamon
- 7 mL
- 2 tbsp
- lemon juice
- 30 mL
- 2 tbsp
- cold unsalted butter, cut into small pieces
- 30 mL
- 1
- egg
- aged Cheddar cheese slices, for serving (optional)
Directions
- Step 1
- To make pastry, place flour and salt in bowl of food processor. Pulse to combine. Add butter and pulse just until mixture resembles coarse crumbs with some pea-size pieces of butter remaining; do not over mix. In measuring cup, whisk egg yolk with vinegar then add enough ice water to bring mixture to 1/4 cup (60 mL). Gradually pour yolk mixture through feeder tube in top of food processor while pulsing to form a crumbly dough. Transfer to lightly floured surface and pat into 2 disks (pastry will still be crumbly; do not knead). Wrap each disk in plastic. Chill 1 hr.
- Step 2
- Meanwhile, in large bowl make the filling by tossing the sliced apples with the sugar, flour, cinnamon and lemon juice. Set aside.
- Step 3
- Preheat oven to 220°C (425°F). Roll 1 pastry disk on a lightly floured surface to 1/8-in. (3 mm) thickness. Line bottom, sides and rim of a deep dish 9-in. (23 cm) pie plate. Prick bottom with a fork a few times. Spread apple filling in pie shell, mounding in centre. Dot with the pieces of butter.
- Step 4
- Whisk the egg with 1 tbsp (15 mL) water to make an eggwash; brush onto edges of the pie shell. Roll second pastry disk into 1/8-in. (3 mm) 12-in. (30 cm) round. Drape over filling. Press top and bottom edges together. Trim pastry. Crimp edges with fingers or press with tines of a fork. Brush pastry with eggwash. Use a sharp knife to cut 2 vent holes in the top.
- Step 5
- Bake pie on lowest rack 20 min. then reduce temperature to 180°C (350°F) and bake another 50 min. to 1 hr., or until pie crust is golden brown and juices are bubbling. Transfer to a wire rack to cool completely. Serve with Cheddar cheese, if desired.
Tip
Pie dough can be made 24 hr. in advance, wrapped and refrigerated.
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Nutrition Facts
- Nutrition Description:
- Per serving (1 slice/1/12 of the recipe):
- Calories:
- 340
- Fat:
- 18 g
- Saturated Fat:
- 11 g
- Carbs:
- 41 g
- Fibre:
- 3 g
- Sugar:
- 17 g
- Cholesterol:
- 75 mg
- Protein:
- 4 g
- Sodium:
- 170 mg
