Apple Pie

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup corn starch
  • 1 cup unsalted butter
  • 1/2 tsp salt
  • 1/2 cup (or moreā€”as needed) ice water
  • 8 apples, peeled, cored and sliced
  • 2 Tbsp. tapioca starch (or 3 Tbsp corn starch or 3 Tbsp flour)
  • 1/2 cup white or brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves

Equipment

  • 2 large bowls
  • sifter
  • cutting board and knife
  • pastry blender
  • plastic wrap
  • measuring cups and spoons
  • small knife
  • 9" pie dish
  • scissors
  • fork
  • dark baking sheet

Prep time:

20

Yields:

45

Cook time:

8 slices

Recipe submitted by:

BC Tree Fruits

For the Pastry

  1. In a large bowl, sift flour, corn starch, salt, and sugar together; ensure they are well blended. Using a cheese wire or a carving knife, cut the butter into 1/8” slices. Layer the slices into the flour, coating each slice separately. 
  2. Take a pastry blender and cut the butter into the flour without using your hands. Sprinkle the ice water sparingly over the dough, tossing with the pastry blender. Mash/twist the dough with the palm of your hand right in the bowl, until it comes together in a cohesive mass. 
  3. Shape into a disk, cover it tightly with plastic wrap and let it rest in the fridge or cool place overnight. 
For the Filling + Final Steps 
  1. Combine the apples, tapioca starch, brown sugar, cinnamon, nutmeg, and cloves.
  2. Remove the pastry from the fridge; preheat the oven to 400° F. Slice apples ¼ inch or less in thickness to prevent large air pockets. Sift the sugar, tapioca starch, and spices together; toss them over the apples to coat well. 
  3. Separate the pastry into two unequal portions. Roll out the larger piece for the bottom crust, layer into a 9” pie dish, letting the pastry overhang the sides. Cut the sides with scissors, about 1/2” bigger than the rim of the dish. 
  4. Roll out the top crust. You can cut lattice, cookie shapes, or use the circular top to your liking.
  5. Sift a very light layer of cornstarch over the bottom pastry, layer apples over. Fit the top crust, using a fork to mash the top to bottom, or else pinching the two together. Slice vent holes if using a circular top. Optional: brush the crust (not the edges) with egg white if you prefer a darker, more rustic pastry.
  6. Place the pie on a dark baking sheet and put it on the bottom rack of the oven. Immediately reduce temperature to 375° F. Bake for 45 minutes then check every five minutes until crust has browned and filling is bubbling.