Petey’s Apple Pie

CRUST INGREDIENTS

• 3 egg yolks
• 6 tablespoons ice water
• 3 cups flour
• 1 teaspoon salt
• 15 tablespoons chopped cold butter

CRUST INSTRUCTIONS

Whisk together the yolks and ice water, place in the fridge. Mix the salt into the flour and add the butter. Use your fingertips to incorporate the butter into the flour but stop before you lose all the butter chunks or the butter starts to melt. Avoid using your palms (more heat there) 

Add some of the water egg mixture to the flour and mix. Add little by little only until you can make a dough ball with your hand that will stay together. Mix as little as possible

Form into a disk, wrap in plastic and chill for at least 30 minutes.

APPLE MIXTURE INGREDIENTS

3-5 lbs of peeled, thinly sliced apples (soak apples in water with a bit of lemon to prevent browning while processing)

• 1 cup dark brown sugar 
• ¼ teaspoon salt
• 2 teaspoons cinnamon 
• ⅓ cup lemon juice
• 3 ½ tablespoons cornstarch
• 3 tablespoons water
• 3 ½ tablespoons butter
• 1 large egg

APPLE MIXTURE INSTRUCTIONS

Put the apples brown sugar, salt, cinnamon, lemon juice, and half of the cornstarch (1 ¾ tablespoon) into a bowl and mix. Let this rest for 30 minutes. Pour mixture into a colander and catch liquid in a bowl. Let the apples drain for 10-15 minutes. 

Boil the captured liquid in a small saucepan. Mix the remaining cornstarch (1 ¾ tablespoons) with 3 tablespoons of water and add to the boiling mixture. Boil for another minute and then add the butter. Once the butter is melted the mixture should be the texture of a thick caramel. Coat the apples with the mixer YUUUUUUM!!! Things should smell pretty good by this point…

Now might be a good time to preheat the oven to 350 F. Cut the dough roughly in half (maybe one half slightly larger, like ⅝ of the dough) and roll each piece out into a nice circle ¼ inch thick. The thinner the better as long as the butter isn’t melting or the dough breaking. Wrap the larger crust around the rolling pin to transport the crust into the pie tin. Trim the edges.

Lay the apples onto the crust as flat as possible to fit them all. DON’T FORGET TO TASTE TEST THE APPLES! Lay the top crust over everything and trim the edges. Pinch and fold the edges of the crust together, multiple times, to ensure a good seal. Use two knuckles and a finger to indent the crust decoratively, very important! Slice some air vents in the top, make it custom! Whisk the egg and brush over the crust for style points.

Bake for 40 minutesn and then loosely cover the top with tin foil, bake for another 10-15 minutes. The most important but hardest part is letting the pie rest for 45 minutes minimum in a cool place. If you don’t the apple mixture won’t set and slices will fall apart :,(

Bon apple-Pete!