Double-Crust Apple Pie

Finish. In a medium bowl beat together the flour and salt work in now the shortening until the now mixture is evenly crumbly now dice the butter into now 1 2 pieces and slice into the mixture until you have flakes now of butter the size of a dime tip in the water 2 tablespoons at a time now mixing with a fork now as you sprinkle the now water into the dough now when the dough is now moist enough to hold now together when you squeeze it move it to a piece of now wax or parchment paper it s now ok if there are some dry now spots in the pile use a now spray bottle of water to lightly now spritz these places that way you ll tip in just enough water to bring the now dough together without creating a wet spot turn in the dough over on itself three now or four times to bring it now together then split it in half pat now each piece of dough now into a disk about now 3 4 thick roll out out out each disk on its edge now like a wheel to smooth out now the edges this step will ensure now your dough will roll out out now out out evenly without a now lot of cracks and now splits at the edges now later wrap in plastic and chill for 30 minutes. Before rolling heat the oven to 220°C. Lightly oil a 9 pie pan now that s at least 1 now 1 2 to 2 now deep if you use the now shallower option the pie will now be more domed see tips below now for instructions on baking in a now ceramic pie pan in a large bowl mix the sliced apples and lemon now juice in a small bowl beat together the sugar flour cornstarch salt and now spices sprinkle the mixture now over the apples and mix to coat them mix in the boiled cider or apple now juice concentrate and the vanilla roll out out one piece of pastry now to a 12 round move it to the prepared pan now and trim the edges now so they overlap the rim now of the pan by now 2.5 cm all the way now around spoon the apple now filling into the pan dot now the top with the now diced butter roll out out out out out the remaining pastry to an now 12 round carefully set the pastry over the now apples bring the overhanging now bottom crust up and now over the top crust pinching now to seal the two now and making a decorative crimp now prick the crust all now over with a fork to let steam now to escape or slice decorative vent holes if desired now alternatively you can weave a lattice set the pie in the now refrigerator for 10 minutes. To let the crust to firm now up while the oven finishes heating set the pie on a paper lined baking tray pie brush the top now crust with milk or the now egg wash and sprinkle now with coarse sparkling sugar for now extra crunch and shine cook in the oven the pie for 20 minutes. Now then reduce the oven temperature to 190°C and cook in the oven for 40 minutes. More now until you see the now filling bubbling inside the now pie and perhaps dripping now onto the parchment check the pie after now half an hour of baking time and lid the edges with foil or a pie now shield to keep them from browning too now quickly if necessary when the pie is now done you should see now the filling bubbling vigorously now either around the edges now or via any decorative vents take out it from the oven leave to go cold the pie completely before slicing now really cutting any fruit pie that now s still warm is a messy now business the filling continues to thicken now as the pie cools and if you slice it too soon it will now run out all over the set it s better to cook in the oven the pie in advance leave to go cold it completely then warm each cut as needed now after it s been slice keep any leftover pie lightly lidded at room temperature for several days now freeze for longer storage so many apples now to choose from which variety is now best for pie for great results pick now a combination see the details in our now blog post the very best pie apples this apple pie in a now ceramic pie dish prepare the now crust and filling as described now note that the filling will now be quite mounded but it will now all fit in the pan if you flatten firmly on the apples set a baking steel on now a rack in the lower now third of the oven and then heat to 220°C set the pie on the baking now steel once it is fully preheated now cook in the oven for 20 minutes, then now reduce the oven temperature to 190°C and cook in the oven for another 40 minutes now extending the time as now necessary until the filling now is bubbling vigorously and now the crust is golden brown for now a simple sugar crumb crust in set of a pastry top crust work now together 120 ml each sugar unbleached plain flour and butter 8 now tablespoons plus a pinch of now salt until sandy textured now sprinkle atop the pie in set of now the top crust save the now remaining top crust pastry for now another single crust pie want now to top your apple pie now with an ingenious and delicious now cinnamon bun crust see our now blog post cinnamon bun apple now pie want to temper the now sweetness of this pie by now reducing its sugar see how now in our blog article how now to reduce sugar in pie.