In the bowl of a food processor - add the flour, salt, and butter. Pulse for 30 seconds until bread crumb consistency. You can also use a bowl and pastry blender.Pro tip - A flaky pie crust must have a good combination of small and big pieces of butter. So, don't pulse too long.
Add the chilled water through the feeder. Pulse another 30 to 40 seconds until almost combined. Pro tip - The dough should still look crumbly but when you squish a little with your fingers it should shape into a ball.
Invert the crumbly mixture on a clean work surface. Gather it all into a ball without kneading. Pro tip - We do not want to activate the gluten in our dough so we avoid kneading.
Divide into two – more for the bottom crust, less for the top crust (see video). Wrap each portion in plastic wrap and chill for at least an hour.Pro tip - You can keep these in the fridge for up to 3 days or freeze them for up to 3 months.
Dust the work surface with flour. Open the larger disc for the bottom and roll carefully. Use your 9-inch pie pan as a guide to see how big you need it.Pro tip - If you find the crust is breaking around the edges too much, it means that it is too hard to roll. Leave it to rest on the counter for just 7 to 10 minutes. Then, roll again, press the broken edges together with your fingertips.
To transfer the dough to the pan without breaking, fold the pastry in half, then into quarters. Then, place it on the pie pan and unfold. Pro tip - Alternatively, you can roll the dough onto your rolling pin and unroll it over the pie pan (folding in quarters is easier for newbies).
Gently fit it to the pie pan especially in the bottom edges with light hands. Place the lined pie in the fridge while you prepare the filling. Pro tip - You need about an inch more than the edge of your pie pan so you can trim the excess dough.
Apple pie filling
Preheat oven at 400°F / 200°C / Gas Mark 6
Peel, core, and chop apples into thin slices about ⅛ inch. Large chunks will not fit in the pie and make a very chunky apple pie filling.Pro tip - Use a bowl of water with lemon juice and drop each peeled apple into it. This will prevent them from oxidizing and give you enough working time.
Add all the sliced apples to a bowl with lemon juice and toss to combine well. Then, add the spices, salt, and sugars followed by the flour and combine well. Pro tip - The pie filling must be made just before baking to prevent the apples from releasing too many juices while sitting on the counter.
Pour the apple pie filling in the pie pan with the chilled bottom pie crust. Shake the pan a bit or rearrange the apple slices to help the filling settle. The apples should be slightly mounded in the center.Pro tip - The filling will look like a lot but it will cook down so make sure to pile it up high. No one wants a flat slice of apple pie.
Roll the top crust - Dust the work surface with flour. Open the larger disc of shortcrust pastry for the top of the pie and roll it larger than the pie pan (about 12 inches).Pro tip - Use your pie pan as a guide to know how big you need it plus extra for crimping.
Cut excess - Place the second disc on top. Cut off excess at the edges leaving an inch of overhang.
Crimp the edges - Fold the top pastry under the bottom pastry (see video). Crimp the edge by forming a V shape with your thumb and index finger (see video).Pro tip - Alternatively, you can make impressions around the pie using the tings of a fork.
Brush with egg wash and sprinkle with granulated sugar. Sugar adds a nice crunch but can be omitted. Pro tip - For the egg wash, combine the egg and water. Then, use a pastry brush to brush it on the pastry.
Place the pie on a baking tray to catch any juices. Cut a few slits on the top crust with a knife. I like to do about 6 to 8 cuts. Pro tip - The slits or cuts on the top crust are for steam to escape so the pastry won't puff up and break.
Bake at 400°F / 200°C / Gas Mark 6 for 15 minutes. Then, reduce the temperature to 350°F / 177°C / Gas Mark 4 and cook another 35 to 40 minutes.Pro tip - After 20 to 25 minutes, cover edges loosely with foil or pie shield to prevent the top crust from becoming too dark.
Serve warm or room temperature on its own or with a dollop of ice cream, whipped cream, or pastry cream.
Keep the pie crust cold at all times, starting with the ingredients. Chill the pie for a minimum of an hour before rolling it out.
Use the right apples for the pie - in this case, we used Granny Smith or similar.
If the apple pie filling is not ready, place the lined pie pan and top crust in the fridge.
Make the apple pie filling just before you are going to bake it. The longer the apple pie sits outside the more juices it will release. These will make the bottom pie crust soggy.
Cut the apples into thin slices so there will be less shrinkage. (they still shrink but big chucks make a flat pie).
Add spice to your apple pie, but do not over-spice it. Let the apples shine through and not be drowned with the strong flavors of cinnamon or ginger.
Cook the pie on high for a short time. This will prevent the crust from shrinking. Then lower the heat and cook longer so the apples become tender.
Let the pie rest so the juices will cool in between the slices not flow down to the bottom. (See my tips to making an apple pie with no pool of juices at the bottom).
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you