This was my first time making a pie and it turned out beautifully. I had trouble crimping the edges and I had no idea how much to fill the pies, but in the end it tasted good, despite both my pies overflowing. Oh! This recipe is enough to make 2 pies, if you want to just make one, half the recipe. It was really delicious when I tried it later that night, and the crust was a lot tastier that other crusts I’ve had. This recipe is for 9″ pie pans.
- Wash, peel, core, and slice 13 apples. Place the apple slices into a large bowl filled 1/2 way with water and with 1 Tbsp of lemon juice added to keep them from browning. Once done, dump apples into a strainer. Rinse bowl and apples. Dry the bowl and add 1 1/2 cup sugar, 1/2 cup flour, 1 tsp ground cinnamon, and 1 tsp ground nutmeg. Mix together add apples and mix until everything is evenly coated. Preheat oven to 425 F.
- In the bowl of a stand mixer, add 4 cups of flour, and 1 1/3 cup of room temperature butter. Using 2 knives, cut the butter into the flour until the largest chunks are the size of peas. Add 12 Tbsp of water and start beating the dough on low speed with the dough hook attachment, or start mixing in a large bowl until the dough starts to come together. You may have to add an additional 2 Tbsp of water.
- Turn dough out onto a clean countertop. Take 1/4 of the dough at a time and roll out a circle about 12″ round. When rolling out dough, rotate the dough after a few passes in each direction to prevent it from sticking to the counter top. Make 2 circles and line each pan with one gently stretching the dough to get into the bottom edges. Fill both pans with filling, splitting it between the two, then place small pads of butter over the top of the filling. Roll out another 2 circles. Top the pies, trim and crimp the edges, add vent holes, add aluminum foil over the edges of the pies, then bake for 30 minutes each, removing the foil then baking for an additional 15 minutes.
- Remove the pies from the oven and let cool for at least 30 minutes before serving. Once cooled, wrap in cling wrap and refrigerate up to 5 days. You can also wrap them in aluminum foil in addition to cling wrap and then freeze them up to 4 months.