This classic apple pie recipe from Washington D.C. is a delicious twist on the traditional apple pie. It features a buttery, flaky crust and a sweet and tart apple filling that is sure to please. The secret to this recipe is to use a combination of tart and sweet apples for the filling, and to use a generous amount of butter for the crust. The end result is a pie that is sure to be the star of any meal.
Ingredients
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4 cups all-purpose flour
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1 teaspoon salt
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2 cups cold unsalted butter
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0.5 cup cold water
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6 medium apples
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0.75 cup granulated sugar
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0.25 cup all-purpose flour
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0.25 teaspoon ground cinnamon
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0.25 teaspoon ground nutmeg
dessert
apple
pie
Washington D.C.
dessert
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- short description
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Preheat oven to 375°F.
Combine flour and salt in a bowl and mix together.
Cut butter into small cubes and add to flour mixture.
Mix in water until dough forms.
Roll out dough and place in 9-inch pie dish.
Peel and core apples.
Combine sugar, flour, cinnamon, and nutmeg in a bowl and mix together.
Fill pie dish with apples and sugar mixture.
Cover with top crust and crimp edges.
Bake for 45 minutes or until golden brown.
- detailed description
-
Preheat oven to 375°F.
Combine 2 cups of all-purpose flour and 1 teaspoon of salt in a bowl and mix together with a wooden spoon.
Cut 2 cups of cold unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
Add 1/2 cup of cold water, 1 tablespoon at a time, and mix with a wooden spoon until the dough forms.
Divide the dough in half and roll out one half on a floured surface. Place the dough into a 9-inch pie dish.
Peel and core 6 medium apples and slice them into thin slices. Place the apples into a large bowl.
Combine 3/4 cup of granulated sugar, 1/4 cup of all-purpose flour, 1/4 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg in a bowl and mix together. Pour the sugar mixture over the apples and mix together until the apples are evenly coated.
Fill the pie dish with the apples and sugar mixture.
Roll out the remaining dough and place on top of the pie. Crimp the edges of the dough to seal the pie.
Bake for 45 minutes or until the crust is golden brown.
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