Sally's Baking

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Whisk the flour, sugar and salt together. Cut in the cold butter until it forms coarse, pea-sized crumbs, then stir in the ice-cold water, adding 1 to 2 more tablespoons if it's dry.
2. Shape the dough into a ball, flatten it into a thick disc, wrap it and chill for at least 2 hours (up to 3 days).
3. Mix the brown sugar, cinnamon, flour and walnuts, then stir in the melted butter until thick and crumbly. Refrigerate.
4. Roll the chilled dough on a floured surface into a 12-inch circle, turning it a quarter turn every few rolls. Fit it into a 9-inch pie dish, trim the edges, flute them and brush with egg wash. Refrigerate the crust.
5. Toss the apples with the sugar, flour, lemon juice, cinnamon, cloves, nutmeg and vanilla until well coated.
6. Preheat the oven to 400°F (204°C) and place a baking sheet on the bottom rack to catch drips.
7. Fill the crust with the apples, pressing them so there are no large gaps, then scatter the cold crumb topping evenly over the top.
8. Bake 20 minutes at 400°F. Cover the edges with a pie shield, reduce the oven to 375°F (191°C) and bake a further 35 to 45 minutes, until the crust is golden and the juices bubble at the edges. If the topping browns too much, cover the whole pie loosely with foil.
9. Cool the pie at room temperature for at least 3 hours so the filling can thicken. Refrigerate leftovers for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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