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Classic Apple Pie

Classic Apple Pie Recipe

Classic Apple Pie

Apples originated in central Asia, trade introduced them to Europe. Apple pie was developed in England, and introduced to America.

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  1. In a large bowl, whisk together flour, sea salt, and cane sugar. Add cubed butter, and blend in with a pastry cutter until mixture resembles coarse wet sand. Mix in egg, and then milk one tablespoon at a time until a shaggy dough forms.
  2. Divide dough into two balls and press into thick disks. Wrap in plastic wrap and refrigerate at least an hour or up to overnight.
  3. Toss together all filling ingredients until evenly coated. Allow to macerate about an hour.
  4. Roll out the first disk of dough to a 12 to 13-inch circle. Line the pie dish, and brush bottom and sides with the beaten egg. Using a slotted spoon to drain off excess liquid,  fill with apple mixture.
  5. Roll out the second disk and either cut into strips for a lattice, or leave whole. Top pie and cut 5 slits if not creating a lattice. Trim dough hanging over the sides to 1-inch. Pinch together top and bottom crusts with your fingers or a fork. Brush top crust with remaining egg wash.
  6. Place the pie in the freezer for 15 minutes. Preheat the oven to 375°F, and line a baking sheet with parchment or a silicone mat.
  7. Bake pie at 375°F for 1 hour, or until golden and bubbly. Internal temperature should be 175°F for a fully cooked pie. Cool completely before serving, and refrigerate any leftovers.

Makes 1 10-inch Pie



Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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