Seasonal Apple Pie

Recipe:

Pie Crust

1 1/4 cup salted butter

2 cups all purpose flour

3/4 cup ice cold water

Apple Filling

8-10 Granny Smith apples

1/2 cup sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon powder

1 teaspoon pumpkin pie spice

1 Tablespoon cornstarch

1 Tablespoon all purpose flour

Pinch salt

Method:

1. To make the pie crust, you will first need to freeze your butter for 30 minutes. (It is also best to put your box grater along with it.)

2. In a large mixing bowl, grate the frozen butter using a coarse box grater. Add the flour and ice water into the mix.

3. Mix by hand or with a spoon until the mixture comes together into a shaggy ball. Wrap with plastic wrap and refrigerate for 30 minutes.

4. Preheat the oven to 425 F. In the meantime, peel all of the Granny Smiths and slice thinly. In a large mixing bowl, mix all of the fillings ingredients together.

5. Press the pie dough onto a floured countertop until it looks like a disk. Flour the dough on both sides and roll out until it becomes a little less than a quarter of an inch thick. Use your pie pan to cut a circle that is at least two inches away! Keep the rest of the scraps. Either use them to make a woven crust or press the scraps together and repeat to roll for a completely sealed top crust.

6. Rub generously with butter and lightly dust your pie pan with flour. Add the bottom crust to the pan and tuck the corners in nicely. Poke some holes into the crust using a fork.

7. Add the apple filling into the crust. Seal the top crust and brush with an egg wash. Bake at 425 F for 45 minutes or until apples are gooey and the crust is golden brown and flakey.

8. Allow the pie to sit until firm. Slice and enjoy!

Check out my Instagram for the Video Tutorial!