Ep. 2 Grandma Marion's Apple Pie
Grandma Marion's Apple Pie
Pie Crust
2 C flour
1/2 tsp salt
2 sticks of cold butter (1 cup)
1 egg, beat/whisked
Combine salt and flour, break cold butter into small pieces. Toss into flour and smash the pieces until they are the size of your fingernail. You should be able to see the pieces of butter throughout the flour. Whisk the egg, add it to the flour and mix until the dough comes together. Form into 2 pucks, wrap and chill for 2 hours.
Filling
4 Apples, sliced 1/4" thick
1/3 C sugar
3 Tbs water
2 Tbs butter
2 Tbs cornstarch
1/4 C water
Combine apples, sugar 3 Tbs water and butter in a pot over medium heat until sugar dissolves and apples are tender. Whisk together cornstarch and 1/4 C water until clumps are dissolved. Add to hot apple mixture and bring to a boil. Cook additional 2-3 minutes. Pour apple mixture out onto a pan to cool. Meanwhile, pre-heat oven to 400° F.
Roll both pucks out to about 1/4" thick. Place the "top" crust in the fridge while you work the "bottom" crust. Place bottom crust into pie dish. Pour cooled apples into bottom crust. Place top crust on pie. Crimp the edges of the bottom and top pie crust together, cutting excess dough off. Brush with beaten egg or water. Sprinkle heavily with cinnamon and sugar. Poke a hole in the middle of the top crust. Bake 40 minutes, until crust is golden brown and the apple filling is slightly bubbly.
