Apple Pie

Pie Dough

• 2-1/2 cups 363g unbleached all purpose flour
• 1/2 tsp 3g salt
• 14 Tbs (196g of Kerrygold or other unsalted butter)

1. Put all ingredients but the ice water in a large bowl.
2. With clean hands, blend the mixture together until it looks like coarse meal with some lumps in it that looks like cracker crumbs, peas, and almonds. The lumps make flakey pies.
3. Sprinkle ice water over mixture and stir lightly with a fork.
4. Squeeze a handful of dough together. Mix in a bit more water if it doesnʼt keep together.
5. Divide the dough in half and make two chubby disks about 5 inches across.
6. Wrap the disks separately in plastic wrap and chill for about an hour.
7. Take out one disk and put it on a well-floured board, pastry cloth, parchment paper or plastic wrap.
8. Roll the crust out from the center in all directions.
9. Put the filling in the pie and repeat the process with the other disk.

Apple Pie Filling

• About 6 apples - skin on, quartered and cored.
• 1/2 cup flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 gratings nutmeg
• 1/2 teaspoon allspice
• 1 tablespoon of an artisan style cider vinegar or fresh squeezed lemon juice
• 1 tablespoon apple liqueur like Calvados or Caramel Apple optional
• 1-2 teaspoons butter chopped into little pieces

1. Slice apples in 1/2 inch slices or chunk them up into pieces you can comfortably get into your mouth!
2. In a large mixing bowl put all ingredients except butter and mix lightly until most of the surfaces are covered.
3. Pour into an unbaked pie crust, mounding high and dot with butter.
4. Roll out second crust and place on top; crimp edges with a fork.
5. Cut vent holes.
6. Paint with egg white wash.
7. Sprinkle some extra sugar evenly on top.
8. Pre-heat oven to 425F and bake for 20 minutes.
9. Reduce heat to 375F and bake for 40 minutes longer.
10. Cool for at least 1 hour before eating if you can. 😉