For the crust:
- 2 1/2 cups All-Purpose Flour
- 3/4 teaspoon salt
- 190gm cold unsalted butter
- 1 egg yolk
- 7 to 10 tablespoons ice water
- 1-2 tablespoons powdered sugar
For the filling:
- 7-8 apples peeled, cored and sliced (or cut in cubes)
- 2 tablespoons lemon juice
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 cup apple juice
- 2 tablespoons butter, diced in small pieces
1) To make the crust: In a medium bowl, whisk together the flour and salt.
2) Work in the butter until the mixture is evenly crumbly.
3) Add egg yolk and water (2 tablespoons at a time), mixing with a fork as you sprinkle the water into the dough.
4) When the dough is moist enough to hold together when you squeeze it.
5) Fold the dough over on itself three or four times to bring it together, then divide it into two pieces, one about twice as large as the other. The larger piece will be the bottom crust; the smaller piece, the top crust. Pat each piece of dough into a disk about 2cm thick.
6) Roll each disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling.
7) Lightly grease a round pie pan.
8) To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl. Add sugar and place over low heat in a medium sauce pan for about 10-15min. Cool slightly.
9) In a small bowl, whisk together flour, cornstarch, salt, and spices and apple juic and extra juice from cooked apples. Pour the mixture over the apples, and stir to coat them. Place over medium heat until corn starch cooks out and thicken slifgtly.
10) Roll the larger piece of pastry into a circle. Transfer it to the prepared pan, and trim them.
11) Spoon the apple filling into the pan. Dot the top with the diced butter.
12) Roll out the remaining pastry to a circle. Cut decorative vent holes, if desired; or weave a lattice. Carefully place the pastry over the apples.
13) Preheat the oven to 210-220C.
14) Roll the overhanging bottom crust up and over the top crust, pinching to seal the two.
15) Crimp the edges of the pie, then place it in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.
16) Bake the pie for 20 minutes, then reduce the oven temperature to 190°C and bake for 40 minutes more, until you see the filling bubbling inside the pie. Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly, if necessary.
17) When the pie is done, remove it from the oven and cool it completely before slicing. Or serve it slightly warm.