Worlds Best Apple Pie
Ingredients
2 ½ cups flour (315 g)
1 teaspoon salt
1 and 12 sticks of butter, chilled, cut into cubes 1 and 12 sticks
8 tablespoons of cold water, more or less according to taste
FILLING
2 pounds and one-half kilograms of granny smith apples, cored, cut, and peeled
¾ cup sugar (150 g)
2 tablespoons flour
½ teaspoon salt
1/2 milligram of cinnamon
¼ teaspoon nutmeg
½ lemon
1 egg, beaten
1 tablespoon sugar
TOPPING
1 scoop vanilla ice cream
Preparation
Put the flour and salt in a bowl of about the same size as a medium-sized bowl. Combine with a fork until it is uniform. Mix the flour with the butter, which has been cut into cubes, using a fork. There will still be lumps in the mixture that are about the size of peas. Continue mixing the dough while gradually adding the ice water, and do so until the dough begins to come together.
It is possible that not all of the water will be required, but if the dough is too dry, more should be added. The dough shouldn’t be very tacky or sticky when it’s done.
Put your hands into the dough and work it together before turning it out onto a surface. Form the mixture into a ball, then wrap it in plastic wrap. Refrigerate. After peeling and coring the apples, slice them. Place the apple slices in a bowl and add the following ingredients: sugar, flour, salt, cinnamon, nutmeg, and lemon juice. Continue to stir until everything is evenly distributed and coated. Refrigerate. Prepare the oven to 375 degrees Fahrenheit (around 200 degrees Celsius).
On a surface dusted with flour, divide the pie dough in half and roll out both pieces until they are spherical and about 1/8 of an inch (three millimeters) thick. After wrapping the dough around the rolling pin, unroll it into a pie dish and ensure that it extends to all of the sides of the dish. If it’s required, trim the excess. The apple filling mixture should be poured in and then pressed down.
On top of it, roll the remaining half of the dough. Remove any excess dough from the perimeter, then squeeze the perimeter in order to produce a crimped effect. Make sure that the seams are completely sealed. The pie should be brushed with the beaten egg, and then it should be sprinkled with sugar. Make a vent for the pie by cutting four slits in the top of the pie.
Bake the pie for 50 to 60 minutes, or until the crust has a golden brown color and there are no uncooked or grayish patches of dough left. Before you slice it, make sure it has totally cooled down. Ice cream should be placed on top before serving.
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