The smell of apple pie baking in the oven is probably one of the most comforting smells I can think of. Now even though making a pie is not the easiest of things to make I enjoy every second of it, because the comforting smell and taste takes me right back to my childhood. I could not let the fall season pass without making this seasonal favourite!

Makes 1 pie

Preheat the oven to 425 Degrees F. (after 15 mins turn the heat down to 350 F)

Baking time: 55 - 60 minutes

All butter pie crust Ingredients:

  • 2-1/2 cups all-purpose flour
  • 1 cup cold unsalted butter, cut into cubes
  • 1/2 tsp salt
  • 1/2 tbsp granulated sugar
  • 7-8 tbsp ice cold water

Apple Pie Filling Ingredients:

  • 8 cups Tart firm apples (i.e. granny smith or golden delicious) - should be a whole 4 lb bag of apples.
  • 2 tbsp fresh lemon juice
  • 1/2 cup granulated sugar (2 tbsp extra to put on the top crust)
  • 3 tbsp all-purpose flour
  • 1/2 tsp ground cinnamon
  • pinch of nutmeg
  • 1/2 cup raisins or dried cranberries (optional)
  • 1 egg + 1 tbsp of water (for egg wash at the end before baking)

1. All butter pie crust: In the food processor, add the flour, cubes of butter, salt, and sugar. Blitz the mixer for about 10 seconds, until the butter is well dispersed throughout the flour. It should look like coarse crumbs. Spoon in 4 tbsp of ice cold water and pulse the mixer a few times. Add another 3-4 tbsp of water and pulse until the flour all comes together in a ball.

2. Flour either a clean counter or a large wooden cutting board and pour the dough from the food processor. Using lightly floured hands, bring the dough together and shape into a large disc. Wrap the dough in saran wrap and put it into the fridge for about 30 minutes to an hour.

3. Apple pie: Preheat the oven to 425 F. Core and peel the apples. Thinly slice the apples and put them into a large mixing bowl.

4. Squeeze the 2 tbsp of fresh lemon juice and add in 1/2 cup of sugar, 3 tbsp of flour, the cinnamon and the pinch of nutmeg. If you wish you could also add the raisins in now. Using clean hands, thorough coat all of the ingredients over the apple slices. Leave the apples aside for now.

5. Take the pie crust dough out of the fridge and cut the disc in half. Lightly dust the counter and your rolling pin with flour and start to carefully roll out each discs. Using your pie plate as your guide, just roll out each dough until it has stretched out far enough to fit your pie plate. Place one rolled out dough on the pie plate, then pour in the apple mixture, then place the last rolled out dough on top.

6. Using a paring knife, trim the edges of the pie and use your fingers crimp the edges. You want to do this to make sure that the juices from the apples don't escape while baking. Then take a small bowl, crack the egg and whisk in 1 tbsp of water to create the egg wash. Using a pastry brush, lightly brush the top of the pie.
7. Take the remaining 2 tbsp of sugar and sprinkle it all over the top of the pie to help create a crusty topping. Take your paring knife and make two small slits on top of the pie. This is to make sure that the steam inside the pie has somewhere to escape. Bake the pie for 15 minutes on
425 F and then drop the heat down to 350 F for an additional 40-45 minutes. Take it out of the oven and let it cool completely before serving.

Additional Note: Before baking the pie, place the pie on a baking sheet lined with a piece of aluminum foil to ensure easy clean up later on.

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