Apple Pie Shortcrust Pastry
8 Fresh Skinless Chopped Green Apples
1 1/2 Cup Of White All Purpose Baking Flour
1/2 Cup Of Softened Real Unsalted Butter
1 Cup Of Cold Bottled Water
1 Pinch Of Kosher Salt
3 Teaspoons Of Freshly Squeezed Lemon Juice
1/2 Cup Of White Superfine Cane Sugar
1/2 Teaspoon Of Freshly Ground Nutmeg
1/2 Teaspoon Of Freshly Ground Cinnamon
1 Fresh Egg White
Serving Size 8
477 Calories Per Serving
19 Grams Of Fat
To begin this apple pie shortcrust pastry recipe, you should first take out a mixing bowl. Add into the bowl the white all purpose baking flour and kosher salt, then sift these ingredients together. Next mix in small clumps of the softened real unsalted butter, stirring until a clumpy dough forms. Next gradually add in half a cup of water, stirring until the dough begins to stiffen. At this point you should slide the dough into the refrigerator to chill for one hour. Once your dough has chilled, roll it out to an eighth inch thickness, and then place it into a nine inch pie pan. Keep your leftover dough, as you will need it for the pie top.
You are now ready to begin preparing the pie filling, so please take out a heavy bottom saucepan. Add into the vessel your skinless chopped green apples, freshly squeezed lemon juice, half a cup of bottled water, freshly ground nutmeg, and the freshly ground cinnamon. Heat these contents over medium high heat, stirring until all of the sugar has dissolved, and the fruit becomes tender. Once the contents begin to boil, lower the heat and let the mixture simmer until most of the water evaporates. Once your filling is done, let it cool for half an hour, then spoon it into your pie pan. Spread the filling out evenly, then cover it with lattice shaped cutouts from your leftover pastry dough.
At this point you will to want glaze your crust top with the egg white and a little butter. You are now ready to bake the pie for forty minutes at 350 degrees Fahrenheit, or 175 degrees Celsius. Once your pie is golden brown, remove it from the oven.