Classic Apple Pie
Apples originated in central Asia, trade introduced them to Europe. Apple pie was developed in England, and introduced to America.
- 3 cups all purpose flour, plus more for rolling out
- 1 ½ tsp sea salt
- 1 tsp unrefined cane sugar
- 1 cup cold butter, cubed
- 2 eggs, beaten
- 3 Tbsp milk
- 6-8 medium apples, peeled and thinly sliced
- 1 Tbsp lemon juice
- ¼ cup granulated cane sugar
- 1 ½ Tbsp cornstarch
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cardamom
- ¼ tsp ginger
- ¼ tsp kosher salt
- ⅛ tsp allspice
- 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.
- Divide dough into two balls and press into thick disks. Wrap in plastic wrap and refrigerate at least an hour or up to overnight.
- Toss together all filling ingredients until evenly coated. Allow to macerate about an hour.
- 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.
- 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.
- 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.
- 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