The Only Apple Pie Recipe You Need

I had to see it to believe it.  I wanted to know if it was true.  Was Natasha Kravchuk telling the truth?  Was this really the only apple pie recipe I needed?   

I followed the recipe, and I must say, it was the most impressive apple pie I have ever baked.

I highly recommend natashaskitchen.com.  

Double Pie Crust Recipe

2 1/2 c flour

1/2 T sugar

1/2 t salt

1 c cold butter cut into cubes

7-8 T ice cold water

Combine flour, sugar and salt in a bowl.

Cut in butter.  Mixture should be dry and powdery.

Add 7 T of water.  If dough sticks together when a piece of dough is placed between your fingertips, then there is enough water. 

Do not add too much water or the dough will be too sticky and it will be difficult to work with. 

Do not expect the dough to be smooth.

Do not knead the dough.  Do not overwork the dough.

Divide dough in half and flatten to form 2 disks.

Cover with plastic wrap and refrigerate for 1 hour before using.

Apple Pie Filling

4T butter

1 1/2 T flour

2 T water

1/4 c sugar

6-7 Granny Smith apples (2 1/4 lbs)  peeled, halved and cored 

1 1/2 t cinnamon

Melt butter in a saucepan.

Whisk in flour and cook for about a minute.

Add water and sugar.  Bring to a boil.

Reduce heat and allow to simmer about 3 minutes, whisking constantly.

Slice the apples thinly to make about 7 cups.

Sprinkle with cinnamon. Toss to combine.

Pour caramel sauce over apples and mix gently to coat.

Preheat oven to 425F

Roll out bottom crust on a lightly floured surface to a 12" diameter circle.

Transfer to a 9" pie plate.

Add apple mixture, mounding slightly at the center.

Be careful not to get any filling on the edges so crust can seal properly.

Roll out second crust to 11" diameter circle and cut into 10 even slices.

The odd numbered slices would cross over the even numbered slices to form a lattice pattern, starting with the ones in the middle, working towards the edge.

Crimp the edges over and seal.

Brush top with egg wash made of an egg beaten with 1 T of water.

Bake at 425F for 15 minutes then reduce temperature to 350F and continue baking for another 45 minutes until the apples are soft and the filling is bubbling through the vents.

Let rest for 1 hour before serving. 

(Sugar alert  : Compared to the original recipe, I halved the caramel sauce recipe and further reduced the sugar but kept the number of apples.  I mistakenly made the eggwash with a tablespoon of sugar instead of a tablespoon of water.  No wonder the top crust was extra yummy.)