Native American Apple Pie
Sample Apple Pie that tastes incredible (nut allergy)
Equipment
- Kiwi Toaster make sure its preheated
Ingredients
For the crust:
- 2 ½ cups all-purpose flour
- 1 cup 226g unsalted butter, chilled and cubed
- 1 tsp salt
- 1 tsp sugar
- 6-8 tbsp ice water
For the filling:
- 6-8 medium apples Granny Smith, Honeycrisp, or a mix
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter cut into small pieces
For the topping:
- 1 egg beaten (for egg wash)
- 1 tbsp sugar optional, for sprinkling
Notes
Instructions
Step 1: Make the Pie Crust
- In a large bowl, combine flour, salt, and sugar.
- Add the cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
- Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
Step 2: Prepare the Filling
- Peel, core, and slice the apples thinly.
- In a large bowl, toss the apples with granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla extract.
Step 3: Assemble the Pie
- Preheat your oven to 425°F (220°C).
- Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Place it in the dish.
- Pour the apple filling into the crust and dot with butter pieces.
- Roll out the second disc and place it over the filling. Seal and crimp the edges. Cut a few slits on top for steam to escape.
- Brush the top crust with the beaten egg and sprinkle with sugar.
Step 4: Bake the Pie
- Place the pie on a baking sheet to catch drips.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the temperature to 375°F (190°C) and bake for an additional 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
Step 5: Cool and Serve
- Let the pie cool for at least 2 hours before slicing.
- Serve with vanilla ice cream or whipped cream if desired.
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