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The Elegant Farmer Apple Pie Recipe 

The Elegant Farmer Apple Pie

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Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • a pinch of salt
  • 1 cup cold unsalted butter
  • 1/3 cup ice water
  • 5 apples, peeled, cored, and thinly sliced - granny apples are the best
  • 1/2 cup sugar
  • 1 1/2 tbsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/8 tsp ground nutmeg

Instructions
 

For the crust

  • Put sugar, flour, salt, and butter in a food processor and beat until it has pea-sized pieces left. Add water and beat it briefly until it looks crumbly.
  • Transfer these crumbs into 2 pieces of parchment paper or foil and form them into 2 pieces. Wrap the pieces with plastic wrap and refrigerate them overnight.
  • Slightly flour your working surface and roll out 1 piece to a circle with a thickness of 1/8 inch. Keep rolling until the circle is larger than your pan (at least 2 inches larger). Line your pan with the dough allowing the edge to overhang slightly.
  • Roll the second piece and place it on a sheet pan. Put it in the fridge to chill until you are ready to build your pie.
  • Put your rack in the center of the oven and preheat it to 375 degrees F.

For the filling

  • Mix the apple slices, sugar, lemon juice, cornstarch, vanilla, nutmeg, cinnamon, and salt together in a large bowl.
  • Add mixture to your pie dough already in the pan. Brush the hanging edges of the dough with water and carefully cover it with the rolled-out top crust as you pinch the edges together. Be sure to turn them under all around the pie to make a thick edge.
  • To decorate the rim all around, press it with the back of a fork, or just pinch it to seal. Use scissors to cut off a few V-vents in the center of the pie.
  • Slide the ready-to-cook pie into the brown paper bag and fold the top down. Staple it shut so it does not open and places it on a baking sheet pan. Bake for an hour.
  • After an hour, remove the pie from the oven and cut a large circle on the top of the bag. Put the pie back into the oven and bake for about 15 minutes, until the crust is golden brown.
  • Allow it to cool down for 30 minutes before serving.
  • Serve warm or at room temperature.