Prep Time
20 min
Chill Time
1 h
Total Time
165
Serves: 12 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 make mixture equal 1/4 cup (60 mL). With food processor running, pour in egg mixture then pulse just until crumbly dough starts to form. Transfer to lightly floured surface and pat into 2 disks (dough will still be crumbly; do not knead). Wrap each in plastic wrap and chill 1 hr.
Meanwhile, to make filling, toss apples with the sugar, flour, cinnamon, lemon juice and butter. Set aside.
Preheat oven to 425°F (220°C). Roll one of the pastry disks on a lightly floured surface to approx. 1/4-in. (5-mm) thickness. Line bottom and sides of a deep-dish, 9-in. (23-cm) pie plate. Scrape filling into pie shell, mounding in centre. Whisk egg with 1 tbsp (15 mL) water and brush edge of the pie shell. Roll remaining pastry disk into a 12-in. (30-cm) round and drape over filling. Press to seal the two pieces of pastry together. With a paring knife, trim pastry to edge of pie plate.
Seal the two crusts by crimping the edge with a thumb and forefinger or a fork. Brush top crust with egg wash and cut vent holes in centre. Bake on lowest rack 20 min. then reduce temperature to 350°F (180°C) and bake another 50 to 60 min., or until piecrust is golden brown and juices are bubbling. Transfer to a wire rack to cool completely. Serve with Cheddar cheese, if desired.
Pie dough can be made 24 hr. in advance, wrapped and refrigerated.
Subscribe to our eFlyer and Better
Food eNewsletter.
