The Best Apple Pie

This pie is sooo good. Apple pies are always my favorite. We ate this at thanksgiving dinner. This is so easy to make and definitely  great for any occasion. This recipe is from Foodnetwork.com. Let’s get baking!

INGREDIENTS FOR DOUGH:

DIRECTIONS FOR THE DOUGH:

1. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, or a pastry blender, work the butter into the dry ingredients until the size resembles small peas.
2. Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle a few tablespoon more of cold water over the mixture (start with a little bit of water to ensure that you don’t add too much). 
3. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.

FOR THE FILLINGS:

1. Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
2. In a large pan, melt the butter over medium heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
3. Cover with a towel, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
4. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the pan, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
5. In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.

DIRECTIONS FOR ASSEMBLY:

1. Roll the dough into a disc. Layer the dough between pieces of parchment or wax paper on a baking sheet. Make two discs and refrigerate for at least 10 minutes.
2. Preheat the oven to 375 degrees F.
3. Carefully place the dough on a 9 in. pan. Let it hang over the pan about a 1/2 in. Flute the edges of the crust.
4. Pour the apple mixture in the pan and place the second disc on top and fold or press the edges to fit the pie. Cut slits in the middle of the pie.
5. Bake the pie on a baking sheet until the crust is golden brown, about 50 minutes but cooking time may very so keep your eye on it.
6. Cool before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days. Enjoy!

TIP: 

It is perfectly fine if you use a store bought pie shell or dough (Thats what ended up doing). 

Thanks for baking with me!

~ Natalie