- Preparation: 45 min
- Cooking : 45 min
- Refrigeration:1 h 30 min
- Portions: 8
- Freezes: Yes
Ingredients
- Apple filling
- 60 ml (1/4 cup) butter
- 250 ml (1 cup) sugar
- 3 liters (12 cups) peeled apples, each cut into 8 wedges (10-12 medium)
- 1 ml (1/4 tsp) ground cinnamon
- Crust
- 500 ml (2 cups) all-purpose flour
- 1 ml (1/4 tsp) salt
- 250 ml (1 cup) cold unsalted butter, diced
- 75 ml (1/3 cup) ice water
- 5 ml (1 tsp) cider vinegar or white vinegar
Preparation
- Apple filling
- In a large non-stick frying pan, melt the butter. Add the sugar, mix well and cook for 1 minute. Add the apples and cinnamon. Cook over high heat, stirring regularly, for about 10 minutes or until the apples are stewed, soft and the syrup is almost dry. Pour into a bowl and let cool completely.
- Crust
- In a food processor, pulse together flour, salt and butter until butter is the size of small peas. Add water and vinegar. Pulse again until a ball begins to form. Remove dough from processor. Shape into disks with your hands. Wrap in plastic wrap and refrigerate for 30 minutes.
- Place the rack in the bottom of the oven. Preheat the oven to 220°C (425°F).
- On a floured work surface, roll out the two disks of dough. Line a 23 cm (9 in) diameter by 2.5 cm (1 in) high pie dish with one crust. Spread the apple filling in a mound in the center of the pie. Using a small round cookie cutter or a plain nozzle 1 to 2 cm (1/2 to 3/4 in) in diameter, make 5 holes in the second crust. Cover the pie with the second crust. Seal well by crushing the edge with your fingers or a fork. Using a brush, brush with milk.
- Bake for about 35 minutes or until crust is golden brown. Let’s cool. Pie will keep for 3 days at room temperature.
Note: For best results you can take 2.5 liters (10 cups) peeled Cortland apples, and 500 ml (2 cups) peeled McIntosh apples.
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