I am back from Panama and had a great time there.
School starts soon and to celebrate being back in the states, as well as enjoying the last week end of freedom, I decided to make one of the most American things I know of; Apple Pie. This one comes out super crunchy with a perfect balance between the sweetness of sugar and the tartness of the apples.
2 1/4 cups all-purpose flour
2 tsp. sugar
3/4 tsp. kosher salt
1 cup unsalted butter, cubed
6-8 tbsp. ice water
Mix flour, sugar, and salt.
Cut in the cold butter.
Gradually add water, tossing with a fork until dough stays together when pressed.
Divide in two portions, one bigger than the other. Wrap in plastic wrap and leave in the fridge for 1 hr.
5 Braeburn apples
4 Granny Smith apples
1/2 cup sugar
3 tbsp. lemon juice
2 tbsp. all-purpose flour
1/2 tsp. kosher salt
3/4 tsp. ground cinnamon
dash ground nutmeg
3 tbsp. unsalted butter, cubed
2 tbsp. sugar
Peel and dice the apples.
Mix in a large bowl with sugar, lemon juice, flour, salt, cinnamon, and nutmeg.
Roll out the biggest dough on a lightly floured surface and transfer to 9 in pie plate, brush edge with egg.
Fill with apple filling.
Dot with butter.
Roll out remaining dough to fit top of pie.
Cover pie with crust; trim, seal, and flute edges.
Cut slits in crust and decorate with hearts or leaves made from the dough scraps.
Brush with egg and sprinkle with sugar.
Bake at 425 F/ 220 C for 20 min, reduce heat to 375 F/ 190 C and bake for 50-60 min.
Cool on wire rack for 1 hr before serving.