Apple and Cream Pie
Ingredients: Flour, Butter, Sugar, Salt, Ice water · 300 min cook time · 400kcal · ~₩20,350
Ingredients
300g Flour, 226g Butter, 2tablespoons Sugar, 0.5teaspoon Salt, 6tablespoons Ice water, 6medium Honeycrisp apples, 4tablespoons Butter
Instructions
1. To make the pie dough by hand, combine flour, cold butter, 2 tablespoons of sugar, and some salt in a bowl. Toss the butter to coat the cubes, then smush and pinch the butter into flakes until it resembles moist sand.
2. Drizzle in 6 tablespoons of ice water to bind everything together. The dough will be a little wetter than typical pie doughs, making it easier to work with.
3. Divide the dough in half and wrap each half in plastic wrap. Use the plastic wrap to help pull the dough together. Chill the dough in the fridge for at least four hours, or preferably overnight. It can also be frozen and thawed in the fridge before use.
4. Peel and slice the Honeycrisp apples into 1/4 inch slices. You can do this all at once for efficiency.
5. In a large skillet or saucepan over medium heat, melt 4 tablespoons of butter until foamy. Add the apple slices and toss. Cook for 10 to 15 minutes until the slices wilt, break down slightly, and become slightly translucent.
6. Allow the cooked apples to cool to room temperature (30 to 45 minutes). Drain off any excess moisture, leaving about 2 tablespoons of apple juice.
7. Generously dust your work surface with flour. Roll out one half of the chilled dough from the center outwards to a 12 to 13-inch round. Use parchment paper to help lift the dough if it's tacky.
8. Drape the rolled dough into a pie dish. If there are any splits, patch them together. Trim any excess dough, or tuck some in, and press the edges down to adhere to the dish. You don't need to crimp it. Chill the bottom crust in the fridge.
9. Roll out the second half of the dough (including any extra dough from the bottom crust) to a 12 to 13-inch round. Cut the dough into roughly 3-inch squares to create about 16 squares for the top crust.
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