Ingredients
9″ deep pie pan
Crust:
2 1/2 cups of all purpose flour
1/2 cup salted butter
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon bakeing powered
a bowl of super cold ice water
Filling:
Peel and slice 5 or 6 of you favorite apples, granny, jonathan, gale, golden empire to equal 24 oz.
1 cup sugar
1/4 cup apple juice
1/4 cup apple cider
3.5 tablespoons Instant Clear Jel
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon lemon juice
1/2 teaspoon lemon juice
2 tablespoons solted butter
Directions
Crust:
In a large bowl whisk together dry ingredients. Cut cold butter into average pieces and place pieces into the bowl of dry ingredients. With a pastry blender cut the butter into the flour mixture until the butter is the size of small peas. Sprinkle 8 to 12 tablespoons of super cold water on the the flour mixture, fold in with a spatula until combind. Wrap dough in plastic wrap and place in the frig. Let rest for 4 hours or better overnight.
Filling:
Combined apples, lemon juice, apple juice and apple cider in a large bowl and gently fold together. In a seprate combine sugar, cinnamon, nutmeg and Instant Clear Jel ( thickener ), add this mixture to the apples and gently fold together.
Divided the dough into two 10.5 oz peices. Roll out the dough, place one for the bottom in the pan, fill with the apple filling, dot with the 2 tablespoons of salted butter, cover with the second rolled out dough, trim extra dough around the edge and crimp edges. Brush with an egg wash, cut steam vents. Place pie on the bottiom rack of a 450 degree oven. Turn the oven temp down to 350 immediately and bake 45 minutes. Open the oven and turn/rotate the pie 180 degrees to help with browning, bake another 10 th 15 minutes. Done