Old-Fashioned Apple Pie ( Martha Stewart )

Basic Pie Dough for Apple Pie(Vỏ bánh )

Ingredients


2 1/2 cups all-purpose flour, spooned and leveled

1 teaspoon salt

1 teaspoon sugar

16 tablespoons (2 sticks) cold unsalted butter, cut into pieces

1/4 to 1/2 cup ice water

Directions

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.

Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.

Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

Apple Pie ( Nhưn )

Ingredients


2 tablespoons all-purpose flour, plus more for dusting

Pate Brisee (Pie Dough)

12 Granny Smith apples, peeled, cored, and sliced

3/4 cup sugar, plus additional for pie top

Zest and juice of 1 lemon

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

Pinch ground cloves

2 tablespoons unsalted butter

1 large egg, beaten

Directions

Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.

In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.

Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.
 
 
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