Source: How To Make The Perfect Pie (YouTube)
- Egg Yolks - 2
- Ice Water - 4 tbsp
- Butter - 10 tbsp
- Flour - 2 cups (236 mL)
- Salt
- Cooking Apples (Tart and Crisp like Granny Smith)
- Lemons
- Water
- Brown Sugar - 1 US Cup (236 mL)
- Salt - 1/4 tsp
- Ground cinnamon - 2 tsp
- Lemon juice - 1/3 US Cup (~80 mL)
- Cornstarch - 1 3/4 tbsp + 1 3/4 tbsp (3 1/2 tbsp total)
- 3 1/2 tbsp butter
- Egg
- Sanding sugar
- Mix egg yolks with ice water
- Place flour in large bowl
- Add salt to taste
- Add cold, cubed butter to flour
- Rub butter into flour with fingertips
- Quickly mix egg yolk liquid into flour, adding a little at a time to whichever part of the flour seems driest.
- Once all parts of the flour stay together like a dough ball when squeezed, dump it all into a clean work surface
- Bring dough together into a disc
- There should be no flour bits, or bits cumbling off
- Wrap dough in saran wrap and place in fridge for 30 minutes
- Once dough has chilled, flour your clean work surface
- Place dough on surface, and flour the top of it
- Smush down dough with your rolling pin repeatedly, and keep rotating dough to make sure it flattens evenly
- Smush cracks back together whenever they form
- Roll out to 1/8 inch (3 mm).
- Diameter should be much bigger than your pan (Place pan over pie crust to make sure)
- Roll dough up on your rolling pin to transport it onto your pan
- Lift the edges of the dough and lower it into the pan, carefully so as not to stretch it
- Use knuckles to press it into the corners, carefully so as not to tear it
- Cut excess off with scissors
- Tuck ears between the edges of the pan and the dough itself
- Crump the ears/edge using your knuckle
- Chill crust again as much as possible
- Peel apples (and place under water to prevent discolouring)
- Core apples
- Cut into cheeks and slice super thin
- Place into bowl
- Add brown sugar, salt, cinammon, lemon juice, and half of cornstarch
- Let sit for 30 minutes, stirring every 10 minutes or so
- Transfer to collander over another bowl, letting liquid drain out
- Place liquid into pot and boil down
- Mix rest of corstarch with 3 tbsp of water and add to pot
- Add butter and mix
- Once it has the consistency of caramel, add to apples and mix
- Place apples flat onto pie crust, with round side out
- Pack as many apples as possible and pour rest of liquid on top
- Place new sheet of pastry on top
- Pinch and fold around top to ensure the pastry is tight and sealed
- Crimp with knuckle
- Eggwash
- Top with sanding sugar
- Cut little slits on top
- Place in oven at 200 C for 40-45 minutes
- Cut little sliver out first - this makes it easier to cut nice looking slices