Ingredients
- Crust:
- 3 ¾ cups of versatile all-purpose flour
- 1 ½ cups of unsalted butter, cut into pieces and frozen
- ¾ teaspoon of salt
- ½ cup of icy water
- 2 tablespoons of chilled water, or more as needed
- 1 tablespoon of apple cider vinegar
- 1 ½ teaspoons of the tangy apple cider vinegar
- Filling:
- 10 Paula Red apples, peeled, cored, and sliced into thin 1/8-inch slices
- Juice from 2 petite lemons
- ¼ cup of all-purpose flour
- ¾ cup of rich dark brown sugar
- 1 ½ teaspoons of fragrant ground cinnamon
- 1 teaspoon of aromatic vanilla extract
- ½ teaspoon of salt
- ½ teaspoon of warm ground cloves
- ¼ teaspoon of spicy ground nutmeg
- ¼ teaspoon of flavorful ground allspice
- ¾ cup of plump raisins
- ½ cup of crunchy chopped walnuts
- 1 large egg
- 1 tablespoon of water
Step 1
In a food processor, blend flour, butter, and salt until the mixture forms into coarse crumbs with a quick pulse. Mix water and vinegar in a separate bowl. Gradually add half of the water mixture to the flour blend in the processor, pulsing until just combined. Then, pour in the remaining water mix and pulse until the dough begins to come together while maintaining a crumbly texture.
Step 2
Transfer the dough onto a wooden surface, shaping it into a round form before dividing it into three equal parts. Shape each piece into a 5-inch-wide disc, wrap them individually in plastic wrap, and chill them until needed. In a bowl, combine apples with lemon juice, tossing well. Sprinkle flour over the apples, ensuring they are evenly coated. Fold in brown sugar, cinnamon, vanilla extract, salt, cloves, nutmeg, and allspice until the apples are fully coated. Finally, gently incorporate raisins and walnuts.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). On a floured surface, roll out two of the dough portions into a 12x18-inch rectangle that is about 1/4-inch thick. Carefully place the crust in a 10x15-inch jelly roll pan, pressing it into the corners. Trim any excess dough, leaving a 1-inch overhang on all sides. Tuck the overhanging dough underneath and crimp the edges. Use a fork to make sporadic indentations at the bottom of the crust to prevent bubbling.
Step 4
Spread the filling evenly over the crust in the pan. Roll out the remaining dough portion to a 1/4-inch thickness on a floured surface. Use decorative cookie cutters to create various pie dough shapes and arrange them on top of the filling in a decorative pattern.
Step 5
In a bowl, beat an egg with water and gently brush this egg wash over the edges of the pie crust and the cut-outs on top. Bake in the preheated oven until the crust turns a golden brown hue, and the apples become tender when pierced with a knife, typically for 55 to 65 minutes. Allow the pie to cool completely for about 30 minutes before slicing and serving.
Extra Tips & Suggestions
- 1. Keep your apples fresh by storing them in a cool, dark place such as your pantry or cellar. Avoid storing them in the refrigerator as the cold temperatures can affect their texture.
- 2. To ensure your pie crust stays flaky and delicious, store it in the freezer until ready to use. This will help keep the butter cold and prevent the crust from becoming greasy.
Reviews
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Fernando
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