Ingredients
The following ingredients have 8 Servings
- 2 cups all-purpose flour
- 1 tablespoon icing sugar
- Pinch of salt
- 4 tablespoons shortening
- 4-5 tablespoons cold butter
- 1/2 cup ice cold water
- 4-5 baking apples, peeled, cored and sliced
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 3 tablespoons Brandy or Calvados
- Juice of 1/2 lemon
- Zest of 1/2 lemon
- 1 egg, beaten (for brushing the crust)
- Brown sugar (for sprinkling over the pie)
Instruction
- In a large bowl, whisk together flour, salt and icing sugar for crust. Add the shortening and butter.
- Using a pastry blender, combine the flour and fat until a fine crumbly mixture forms. Add the ice water, 1/4 cup at a time, until a soft dough forms. Wrap with cling film and let the dough chill in the refrigerator for a couple of hours.
- In the meantime, prepare your apple brandy pie filling.
- In a large bowl, toss your apple slices with the rest of the ingredients (excluding the egg). A slightly thick mixture should form. Cover the bowl and let your apples sit until the dough is ready to be shaped.
- Once the dough has chilled, turn it over to a well-floured surface. Roll the dough out until about 1/4-inch thick. Fit into a pie plate and trim the excess dough. I pressed the edges with a fork and then pricked the bottom in several places. Return the dough to the refrigerator for an additional 30 minutes.
- While the dough chills, prepare the dough strips for your lattice topping.
- Preheat your oven to 350 degrees. Blind bake your pie crust for 10- 12 minutes. Let cool slightly before filling.
- Fill the pie crust with the apples and proceed with your lattice design. **NOTE: I have included a lattice tutorial at the end of this post.
- Once finished, brush the lattice with a beaten egg and then sprinkle with some brown sugar.
- Place the pie on a baking sheet in case it bubbles over and in the oven. Bake until the edges and the top have a nice golden color to them, about 40-45 minutes.
