(makes enough dough for one 9 or 10 inch double crust pie)
- 2-1/2 cups flour
- 1 cup ice cold butter, cut into tiny pieces
- 1/2 teaspoon salt
- 7 tablespoon ice water
- 1 tablespoon cider vinegar
for the apple filling :
- 6 apples, peeled & thinly slice
- 80 gr white sugar
- 50 gr brown sugar
- 1 tbsp cinammon
- 1 cup crushed biscuit
- Extras : raisins & pecans, almonds, etc.
Cook the thinly sliced apples, raisins, chopped pecans with the sugar for about 15-20 minutes. Let cool before filling the pie.In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. cut the dough in two, wrap in plastic and refrigerate for an hour or two.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.spread the crushed biscuit on the bottom pie crust. It helps to absorb the excess liquid from the filling.fill the pie with the now cool apple pie filling.
roll another dough for the top part of the pie. Carefully placed the top and slowly crimp the edges.
If you’re not lazy, you can try making a latice top pie. carefully cut the dough into strips approximately 1/2-inch wide. You need around 14 strips. Start weaving 🙂
brush the top with egg wash (an egg beaten with a tablespoon of water or milk).
Bake at 200 degrees C for 30 minutes. Increase temperature to 225 degrees C and bake 10-15 minutes more or until golden.