Apple Pie
We love apple pie here - all year round.
Ingredients
- 2.5 cups Flour
- 4 teaspoons Monk fruit sugar
- ¼ teaspoon Fine sea salt
- 14 tablespoons Butter or olive oil
- 2 tbsp Water
- 2 tbsp Lemon juice
- 3 pounds Apples i like to use a variety
- 2/3 cup Monkfruit sugar
- 2 tbsp Tapioca starch
- ¼ teaspoon Cinnamon or 1/2 teaspoon pumpkin spice
- 1 Egg - large lightly beaten
Instructions
Make the dough by hand.
- In a medium bowl, whisk together the flour, sugar, and salt.
- Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.)
- Add the water and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more cold water over the mixture.
- Shape the dough and place in pie plate. Refrigerate for 15-20 min.
Make the filling.
- Put the lemon juice in a medium bowl.
- Peel, halve, and core the apples. Cut each half into thin wedges. Toss the apple with the lemon juice..
- Add the sugar and toss to combine evenly.
- In a large skillet add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
- Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
- Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
- In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
Next
- Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan.
- Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg.
- Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired.
- Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
- Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.