One of the most important Thanksgiving classics is Apple Pie. At Thanksgiving, there's always room for a simple yet delicious Apple Pie.
Apple Pie for Thanksgiving
One of the most important Thanksgiving classics is Apple Pie. At Thanksgiving, there's always room for a simple yet delicious Apple Pie.
Apple Pie for Thanksgiving Ingredients
First of all we will start with the pie dough. In a bowl give a good mix to all the dry ingredient flour, salt and sugar then add it to your food processor add your very cold unsalted butter cubes cut evenly and pulse until your butter is evenly dispersed in your flour.
Put the mix back in your bowl and using a fork add your 8 tbsp (or as needed) of cold water until you have a shaggy dough, pour it out onto a lightly floured work surface and knead for few second until you have a well combined dough place it in a plastic wrap and rest it in the fridge for 20 min.
Next dust a work suface with flour and roll your dough gently flod your dough in half then in have again to get a triangle and put it the dough in a lightly greased pan pie and unflod for a easy transfer and press your dough trim the edge and decorate them and rest the pie dough while you cake the fillig or overnight.
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
Mix until combined and all apples are coated. Refrigerate.
Unflod the pie dough in a lightly greased pan pie and press your dough trim the edge, add the apple filling completly cool, layer the last of the pie dough as you see fit while having fun decorating it. (Or cut four slits in the top of the pie to create a vent.)
Brush the pie with the beaten egg and sprinkle with the sugar.
Bake at 180°c for 40-50 minutes optional you can bush it with butter once baked
Ingredients
Directions
First of all we will start with the pie dough. In a bowl give a good mix to all the dry ingredient flour, salt and sugar then add it to your food processor add your very cold unsalted butter cubes cut evenly and pulse until your butter is evenly dispersed in your flour.
Put the mix back in your bowl and using a fork add your 8 tbsp (or as needed) of cold water until you have a shaggy dough, pour it out onto a lightly floured work surface and knead for few second until you have a well combined dough place it in a plastic wrap and rest it in the fridge for 20 min.
Next dust a work suface with flour and roll your dough gently flod your dough in half then in have again to get a triangle and put it the dough in a lightly greased pan pie and unflod for a easy transfer and press your dough trim the edge and decorate them and rest the pie dough while you cake the fillig or overnight.
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
Mix until combined and all apples are coated. Refrigerate.
Unflod the pie dough in a lightly greased pan pie and press your dough trim the edge, add the apple filling completly cool, layer the last of the pie dough as you see fit while having fun decorating it. (Or cut four slits in the top of the pie to create a vent.)
Brush the pie with the beaten egg and sprinkle with the sugar.
Bake at 180°c for 40-50 minutes optional you can bush it with butter once baked