Excuse me for the look of the pie, this is my first apple pie. Despite the appearance, the pie crust is super flaky and the filling is awesome.
Ingredients
Pie Crust
1 1/2 Tsp Salt
3 Cups All-purpose Flour
16 Tbsp Chilled Unsalted Butter, cut into cubes
1/3 Cup Ice Water
1/2 Large Egg, beaten (save the other half to wash the pie)
Filling
4 Lbs Granny Smith Apples, peeled and sliced
1/2 Cup Granulated Sugar
1/4 Cup All-purpose Flour
1/4 Cup Maple Syrup
1/4 Cup Maple Sugar/Brown Sugar
1/4 Cup of Rum/Bourbon
4 Tbsp of Unsalted Butter
1 Tbsp Lemon Zest
1/4 Cup Lemon Juice
1 Tsp Ground Cinnamon
1. Preheat the over to 400F.
2. Mix the flour and salt in a mixing bowl.
3. Add the chilled butter cubes, and work the butter into the flour.
4. Add the beaten egg and ice water, mix until the dough just comes together. (Do not overwork the dough)
5. Wrap in saran wrap, and chill the dough in the fridge. (Can leave it overnight if you want)
6. Mix all the ingredients of the filling in a bowl, toss to combine.
7. Let the filling sit in the fridge for an hour. (Can leave it overnight if you want)
8. Divide the dough in half, roll both dough on a floured surface.
9. Transfer one dough to the pie dish, trim the edges but leave a little overhang to seal the pie.
10. Scrape the fillings into the pie.
11. Cover the pie with the other dough, trim the extra on the edges.
12. Seal the edges with the overhang dough we left on the edges.
13. Egg wash the top and the edges of the pie.
14. Bake in the oven for 40 minutes.
15. Let cool for at least 15-30 minutes before serve,
16. Enjoy!