Binging with Babish Apple Pie
Ingredients
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355 grams all purpose flour
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2 tablespoons white sugar
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1 teaspoon salt
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2.5 sticks unsalted butter
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6 ounces ice water
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Apple Filling
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1.3 kilograms Fiji apples
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3/4 cup white sugar
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1/4 teaspoon cinnamon
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1/4 teaspoon allspice
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1/4 teaspoon nutmeg
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1/4 teaspoon ginger
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2 tablespoons flour
Cooking Instructions
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1
Cube 2.5 sticks of unsalted butter and put in fridge.
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2
Place 355 grams of all purpose flour into a bowl. Add 2 tablespoons of sugar and 1 teaspoon of salt. Pulse to combine.
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3
Add cubed butter to the mix, and pulse until mixture resembles wet sand.
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4
Sprinkle in 6 ounces of ice water (not all at once) and gently fold in the mix with a rubber spatula until a shaggy dough forms.
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5
Form dough into a disc and liberally dust with flour. Wrap in plastic wrap and place in the fridge for 2 hours minimum.
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6
Wait 1 hour and start peeling and chopping the apples.
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7
Place 1150 grams of sliced apples into a bowl. Add 3/4 cup sugar and 1/4 teaspoon each of cinnamon, allspice, nutmeg, and ginger. Mix thoroughly.
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8
Add 2 tablespoons of flour to apple filling and mix thoroughly. Set aside in fridge.
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9
Preheat oven to 500F.
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10
Take dough out of fridge, dust with flour, and pound it with a rolling pin. Split dough into 2 pieces (1 for bottom crust and 1 for lattice top).
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11
Dust work surface with flour and begin rolling out the dough, occasionally flipping it and dusting with flour. Roll to about 4 inches wider than the pie plate.
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12
Use rolling pin to lift dough and place it over the pie plate. Press down on corners to fill up the bottom of the plate.
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13
Roll out dough for lattice strips. Cut up 10 1-inch strips.
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14
Fill the bottom pie crust with apple filling and gently press down. Begin alternately laying the lattice strips overtop in a woven pattern.
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15
Trim off excess dough on the sides of the pie plate and tuck it underneath the edge. Crimp the pie edges.
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16
Brush down the pie with a beaten egg and sprinkle white sugar overtop.
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17
Place in oven, and turn the oven down to 400F. Bake for 30-45 minutes until golden brown. Take it out of the oven and let it rest for at least 4 hours.
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