This is a fruit pie so it’s healthy right? Best served for breakfast, warm, with vanilla ice cream and a hot cup of coffee.
Prep time: 45 minutes
Cook time: 30 minutes
Total time: 1 hour, 15 minutes
Yield: 2 pies
For the Crust:
- 4 cups all purpose flour
- 2 teaspoons salt
- 2 cups of cold, unsalted butter, cut into cubes
- ¾ cup of cold milk
For the Filling:
- 10 medium Granny Smith Apples
- 1 1/2 cups brown sugar
- 1 1/2 cups of unsalted butter
- 2 teaspoons of salt
- 2 tablespoons cinnamon
- 1 tablespoon vanilla
- 1 teaspoon nutmeg
In a large bowl, sift together flour and salt, add in the cubed butter and with your hands, work the butter into the flour until it resembles a coarse meal. Pour in milk or water and combine until it holds together in a ball. Do not overwork. Cut the dough in half, form into two disks and cover in saran wrap. Place in the refrigerator for a minimum of 15 minutes.
Preheat the oven to 350F. Peel, core and slice the apples. Melt butter over medium heat in a large saucepan. Once melted, add the sugar, salt, cinnamon, vanilla and nutmeg and stir to combine. Lower the heat to medium low, add the apples and cook until tender but not overly soft because they will continue to cook in the oven.
Remove the chilled dough from the fridge and roll each disk out on a floured surface until the crust is approximately 1/8th of an inch thick. Cover greased pie plates with the dough and gently press them down into the pan. Use a pair a scissors or a knife to cut off the excess crust around the edges. You can use this extra dough to decorate the pie with a lattice or make a full topping (ensure you cut slits in the top for ventilation if you choose this route). Divide the apple filling evenly between both pies and top with the lattice or full piecrust. If you like you can brush these with an egg wash (an egg white lightly beaten with a splash of water) and sprinkle with white sugar for an extra pretty presentation. Bake for 25-30 minutes or until crust is golden brown. Let cool before serving.