Whole Apple Pie

Posted by: AUI

Active Time

0 Hour
20 Minutes

Total Time

0 Hour
45 Minutes

Assembly

15.2 oz All Purpose Pie Crust 432 g All Purpose Pie Crust

16.0 oz Apple Filling, RTU, 9 lbs 454 g Apple Filling, RTU, 9 lbs (678108) (678108) Qty: 1

0.1 oz Ginger, ground 2 g Ginger, ground

0.1 oz Nutmeg, ground 2 g Nutmeg, ground

0.1 oz Cinnamon, ground 4 g Cinnamon, ground

Prepare the All-Purpose Pie Crust as directed. Combine the spices with the RTU Apple Filling. Fill the pie shell with the filling. Create a lattice top for the pie and egg wash before baking. Bake at 375˚F/ 190˚C until the crust has browned, around 25 minutes.

5.3 oz All-purpose flour 150 g All-purpose flour

0.0 oz Salt 1 g Salt

7.9 oz Butter, chilled and diced 225 g Butter, chilled and diced

2.1 oz Water, ice cold 60 g Water, ice cold

In a food processor bowl, combine the flour, salt, and cubes of butter. Add half of the water and pulse until a ball forms adding more water as necessary for the right consistency. Be careful to not over process the dough or it will be too glutinous or the butter will heat becoming too soft.
Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours. Once chilled roll the dough out to fit pie pan. Save excess for a lattice top.