What you need,
For the crust,
2 cup all-purpose flour
1 tsp. salt
2 tsp. sugar
1 cup cold butter, cubed
½ cup sour cream (full fat)
4 tbsp. cold water
1 large egg
1 tbsp. water
In a bowl whisk together the flour, salt and sugar. Add the
butter to the bowl and use your hands to combine the butter and flour together.
Mix until the mixture resembles coarse crumbs.
Add the sour cream and water and use a fork to bring the mixture
together. Use your hands gently at the end to roll into a ball. Divide the ball
in half and wrap each half tightly in saran wrap, pressing the dough into a
disc shape.
Let the dough rest in the fridge for 30 minutes.
For the apple pie filling,
3-4 apples, I used granny smith
½ tbsp. lemon juice
2 tbsp. sugar
1½ tbsp. flour
1/8 tsp. ground all spice
1/8 tsp. ground nutmeg
½ tsp. ground cinnamon
½ tsp. vanilla
Peel and core the apples.
Cut the apples into quarters and slice into ¼ inch pieces. Sprinkle the
apples with the lemon juice and set aside.
Toss the apples with the sugar, flour, spices and vanilla.
Heat the oven to 375 degrees. Divide one half of the dough into 2. Roll out the dough one half for the bottom of
the pan and one half for the top. You
can use the second disc of dough for something else later.
I used one of these super cute little pie plates, it is just
8 inches across, perfect for just 2 people.
Fill the pie crust with the apple mixture. Heap the apples up good and high. Place the top crust on top and pinch the
edges. Cut 2 little slits in the top of
the pie for ventilation.
Brush the crust with the egg wash.
Bake for 10 minutes at 375 degrees. Then reduce the heat to 350 degrees and bake
for 25-30 minutes, until the crust is golden brown and the apples are bubbly
and hot.
Jen of My Tiny Oven
