For Pie Crust:
- 5 cups of all-purpose flour
- 4 Tbsp unsalted butter (cut into pieces)
- 150 ml of ice-cold water
- A dash of salt
- 2 tsp sugar
- 7-8 cups of Apples (cored, peeled & sliced) (Jonagold or Granny Smith)
- 2 Tbsp apple cider vinegar
- 2 Tbsp all-purpose flour
- 75 cups of sugar
- 2 Tbsp cornstarch
- 1 tsp cinnamon powder
- 25 tsp all spices
- 25 tsp Nutmeg powder
- A pinch of salt
- 25 cup apple juice (boiled)
- 2 Tbsp butter (cut into pieces)
- 1 egg
- 1 Tbsp water
Make the Crust
Begin by combining the flour & salt in a medium bowl. Add in the butter pieces and crumble it with your hand while mixing with the flour-salt mixture. When the butter feels like tiny lumps, add the sugar and mix again. Little by little add the ice-cold water and continue mixing. Knead the dough well, form a ball-shape, press to flatten it slightly, wrap-up with a cling film, and transfer to the fridge to chill for half an hour.
Prep the Apples
Remove the apple cores, peel off the skin, and slice them. Transfer to a large bowl and toss them with the apple cider vinegar. (*Adding the vinegar saves the apples from turning brown)
Get the Apple Filling Ready
Add the flour, sugar, cornstarch, cinnamon, all-spice powder, nutmeg, & salt in a small bowl and mix. Shower the dry spice mix all over the spiced apples and coat nicely. Also, pour in the boiled apple juice and stir well.
Set the oven for preheating at 375°F (190°C).
Roll out The Dough
Take the dough out of the fridge, remove the cling film, and divide it into 2 balls. One dough ball should be 1/3 size (for the top crust), while the other being 2/3 size (for bottom crust) of the whole dough amount. Roll out the smaller dough ball into an 11-inches circle and the bigger dough-ball into a 13-inches circle.
Place the Bottom Crust
Grease the pie pan (9-inches wide & 2-inches deep). Place the 13-inches rolled-out dough on the pan, tuck in gently (to fit the pan well without tearing), and trim off the extra dough hanging out of the pan’s rim.
Put the Apple filling
Fill the pan with the spiced apple slices and drop the butter pieces on top.
Weave the Top Crust
Cut the rolled out 11-inches dough circle into stripes (about 1-inches thick). Interlace the stripes on top of the apple filling to form the lattice top crust. Seal the edges (on the pie pan’s rim) using a fork.
Brush egg-wash & Bake
Crack an egg in a bowl, add water (1 Tbsp), and whisk. Brush the egg-wash on the top-crust and sprinkle some granulated sugar for the glaze. Transfer the apple pie in the preheated oven.
Bake at 375°F for the initial 20 minutes (until the top-crust starts turning light-brownish). Then, lower the oven temperature to 350°F and continue baking for 30-35 minutes.
Take the gorgeously baked apple pie out of the oven and let it cool for 30-60 minutes before serving. To serve, cut a slice and transfer to a dish. Enjoy it with your favorite custard or ice-cream on the side.