Ingredients
Scale
- Crust:
- 2 cups King Arthur Perfect Pastry Blend or Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1/2 cup (8 tablespoons) cold unsalted butter
- 4 to 6 tablespoons ice water
- Filling:
- about 6 cup peeled, cored, and sliced baking apples; Granny Smiths are fine
- 1/2 cup sugar
- 1 teaspoon Apple Pie Spice
- 2 tablespoons boiled cider
- 3 tablespoons King Arthur Pie Filling Enhancer
- pinch of salt
- 1 tablespoon lemon juice
- 1 large egg beaten with 1 tablespoon water (egg wash)
Instructions
- To make the pastry: Combine the flour and salt. Work in the butter, then sprinkle in the water, mixing until cohesive.
- Form the pastry into two rectangles; wrap in plastic, and refrigerate for 1 hour.
- Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment.
- To make the filling: Mix all the ingredients except the egg.
- Roll one piece of pastry into a 17″ x 7″ rectangle, trimming the edges. Roll the second piece into a 16″ x 6″ rectangle, trimming again.
- Place the smaller rectangle on the pan and brush with egg wash. Spread the filling over the pastry, leaving 3/4″-wide bare edges.
- Center the other piece of pastry over the apples and press down, crimping the edges to seal. Brush with the egg wash, and cut several vents, to allow steam to escape.
- Bake for 15 minutes, then reduce the heat to 375 F and bake for an additional 12 to 14 minutes, until golden brown.
Notes
To ensure that no filling leaks out of the pie, bring the edges of the bottom piece of dough up over the top edges before crimping and sealing.
- Prep Time: 15 mins
- Cook Time: 30 mins