Avoid using whole-wheat or bread flour for the dough since these will make the pastry too dense and tough. Measure out the flour by spooning it into your measuring cup. Then, level out the cup with the back of a butter knife. [2] X Research source
You don’t need to cut or rub the butter into the dry ingredients since it will incorporate when you roll and fold the dough.
The dough should be cool or it will become sticky and difficult to handle. If you need to cool the dough, wrap in plastic wrap and chill it for a few minutes before you roll and fold it.
It’s important to have a well-floured surface or the dough will stick and make it difficult to handle.
Folding the dough will create flaky layers within the pastry.
Since you’ll be rolling the dough into a circle, it doesn’t matter what shape you cut the dough.
If you’re short on time, substitute 3 1/2 teaspoons (8. 5 g) of your favorite apple pie spice for the individual spices.
Use your favorite type of apple such as Granny Smith, Golden Delicious, Northern Spy, Jonagold, or Pink Lady. You should have about 11 heaping cups (1. 9 kg)of cut apples.
Use your favorite type of apple such as Granny Smith, Golden Delicious, Northern Spy, Jonagold, or Pink Lady. You should have about 11 heaping cups (1. 9 kg)of cut apples.
Mixing the apples in the bag will prevent them from browning since they’re not exposed to air.
If you want to prepare the apples in advance, refrigerate the apples as they macerate for up to 8 hours.
If you don’t have tapioca starch, substitute cornstarch (also called corn flour) or instant clearjel.
Turn the dough frequently as you roll to prevent it from sticking to your work surface. You may need to sprinkle more flour if the dough becomes sticky.
Discard the scraps or roll them thinly (about 1/4 in or 6 mm) thick and dust them with cinnamon and sugar. Bake them at 350 °F (177 °C) until they crisp up and become golden brown.
Avoid trimming the circle for the top of the pie before you assemble the pie.
If you’re in a rush and can’t chill the dough, you can skip the resting time. Keep in mind that the pastry may not be as tender though. To make the pastry ahead of time, roll and chill it for up to 8 hours.
Remember to pour the accumulated spiced liquid into the shell too since this will thicken the filling.
If you prefer, press the tines of a fork around the edges to create a hatched look.
You can refrigerate the assembled pie for up to 1 hour.
The egg wash will make the pie a rich, golden brown as it bakes.
Each vent should be about 3 in (7. 5 cm) long so steam can escape from the filling as the pie bakes.
The baking sheet will catch any drips if the filling bubbles up and over the pie as it’s baking.
To store leftover apple pie, cover it with aluminum foil and keep it at room temperature for up to 3 days. You can also refrigerate it for up to 4 to 5 days.
