Servings: 8 servings
For the filling:
8 apples - peeled & sliced (half Granny Smith, half Macintosh)
2 tablespoons unsalted butter – chilled and sliced
1 1/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
3 tablespoons flour
For the dough:
2 1/2 cups All Purpose flour
1 teaspoon sugar
1 teaspoon salt
2 sticks of butter, cold & cubed
1/4 - 1/2 cup ice water
Egg - lightly beaten for egg wash
Cinnamon sugar for dusting
Preheat oven to 400ºF.
In a food processor combine the flour, salt, sugar and pulse. Add in the butter and slowly gradually add the ice water. Pulse until dough just comes together. Don’t overwork the dough or it will make a tough crust.
Remove the dough from processor. Cut into two equal sections. Pat sections into discs and wrap in plastic wrap and place into refrigerator. Chill for 1 hour. (can be frozen for future use)
In a small mixing bowl bowl, combine cinnamon, nutmeg, sugar & flour, set aside. In a large mixing bowl, add the peeled and sliced apples. Sprinkle spice and flour mixture over apples. Toss to coat.
Remove one chilled disc of dough from the refrigerator and roll out on a lightly floured surface, large enough to cover your pie pan. Shape to fit, cutting off any excess.
Pour apple mixture into pie pan and add your sliced butter to the top of the mixture. Remove second dough disk from refrigerator and roll out large enough to fit the top of your pie with an overhang. Place pie dough on top of apple mixture and crimp edges to seal. With a knife, add four slits to your piecrust. Lightly brush egg wash onto top of dough. Sprinkle liberally with cinnamon sugar.
Place onto a baking tray into preheated oven for approximately 50 minutes or until golden brown & bubbly. Allow pie to rest until cool before slicing. Refrigerate any uneaten portions.
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