Apple Pie

 

This was an absolutely gorgeous pie! I guess having an egg wash on the crust does make a difference. This was a crust made with butter, and while it was delicious, we decided we like our regular crust better; however, the filling was scrumptious. Maybe we'll try a combination next time we want apple pie.

Best-Ever Apple Pie

for the crust:

• 2 cups flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup cold, unsalted butter (I'm sure salted would have been fine.)
• 4-5 tablespoons ice water (needed more)
• 1 egg, separated
• 1 tablespoon sour cream

for the filling:

• 7 medium Granny Smith apples, peeled, cored and sliced (about 7 cups)
• 1 tablespoon lemon juice
• 1/3 cup flour
• 3/4 cup sugar
• 1 1/4 teaspoons ground cinnamon
• 3 tablespoons butter

For the crust, combine the flour, sugar, baking powder and salt; then cut in the butter. Add water and toss until mixture holds together. Form dough into two discs, wrap in plastic wrap, and chill for 30 minutes.

Working with one piece, roll out dough on a floured surface into a 12" circle. Gently ease into a 9" pie pan and brush with egg white. (Combine egg yolk with sour cream and set aside for later.) 

For the filling, sprinkle apple slices with lemon juice. Combine flour, sugar and cinnamon until well blended, then stir into the apples. Spoon into pie crust and dot with butter. 

Roll out remaining crust piece and place on filled pie. Flute edges* as desired. Cut a few small slits in top crust. Bake at 450 degrees for 10 minutes, then reduce oven temperature to 375 degrees and bake 35 minutes. 

Remove from oven; brush with egg yolk mixture. Return to oven and bake an additional 20-25 minutes, until crust is deep golden brown. Cool on wire rack.

*The recipe instructions were to have crust overhang pan by 1/2" and cut slits at 1/2" intervals, then alternate pressing flaps up over the top and hanging down. It seemed good in theory, but wasn't terribly practical in fact.