Butter-Crust Apple Pie
TOTAL TIME: Prep: 35 min. + chilling Bake: 55 min. + cooling
YIELD: 2 pies (8 servings each).
My father loves apple pie, and I’ve been baking them since I was a child. An out-of-the-ordinary spice combination and buttery crust make this one stand out from the rest. —Courtney Irwin, Reno, Nevada
Ingredients
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4 cups all-purpose flour
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1/4 cup sugar
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1-1/2 cups cold butter
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6 to 8 tablespoons cold water
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FILLING:
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12 cups thinly sliced peeled tart apples
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1/2 cup sugar
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1/2 cup packed brown sugar
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3 tablespoons molasses
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2 tablespoons all-purpose flour
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1-1/4 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground cloves
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EGGWASH:
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1 large egg white
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1 teaspoon water
Directions
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1.
In a large bowl, combine flour and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in fourths so that two portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
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2.
In a large bowl, combine the apples, sugar, brown sugar, molasses, flour and spices.
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3.
Roll out one larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Spoon half of filling into crust. Repeat with remaining large portion of dough and filling.
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4.
Roll out remaining pastry to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Beat egg white and water; brush over pastry.
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5.
Bake at 375° for 55-65 or until crust is golden brown. Cool on a wire rack.
Nutrition Facts
1 piece: 408 calories, 18g fat (11g saturated fat), 45mg cholesterol, 129mg sodium, 61g carbohydrate (32g sugars, 3g fiber), 4g protein.
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