FOR THE CRUST:

Place flour, sugar salt in a food processor and pulse until combined. Add butter and pulse until a coarse meal forms. Add water and pulse until a dough forms.

Divide dough into 2 equal-sized balls, flatten it into disks and wrap in parchment paper. Refrigerate for 3 hours or overnight.

FOR THE FILLING:

Combine apples, sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to combine.

Preheat oven to 375F (190C)

Select an 11" inch Pie Plate.

Roll out 1st dough ball into a large circle, using your pie plate as a guide. The circle should be at least 3 inches wider than the bottom of your pie plate to accommodate a deep-dish pie. Fit dough into the bottom of the plate. Sprinkle the bottom of the crust with 2 teaspoon of cornstarch to coat the bottom and serve as a “moisture barrier”. Add filling. Pack filling down to an even layer making sure there are no large air pockets.

Cut the 1 tablespoon of butter into quarters, tuck the butter on top of the apples, distributing it well.

Roll out 2nd dough to an equal-sized circle. Place on top of the pie, adjust so circles roughly line up, then trim dough with kitchen shears all the way around pie so only a 1-inch overhang remains. Fold edges under ½ inch (13mm). Crimp the dough to seal.

Place pie in the freezer for 5-10 minutes to firm up. Before baking cut 4 large slits and 4 small slits (in between the large slits) in a start-burst pattern in the center of the pie to allow steam to escape. Lightly brush the top of pie and crust with egg whites. Place pie on a cookie sheet.

Bake pie for 35 mins, then sprinkle turbinado sugar on top. And continue baking for 20-25mins more until the pie is golden brown and juices are bubbling.

NOTES:

THE 10 FOOLPROOF TIPS!TIP#1: Refrigerate dough at least 3 hours to avoid shrinkage while bakingTIP#2: Use cornstarch as your thickener. Better than flour!TIP#3: Use the right apples. Granny smith! Otherwise too much juice, too wateryTIP#4: Sprinkle the bottom of the crust before adding apples to avoid soggy bottom syndromeTIP#5: Freeze pie 5-10 mins before baking to also avoid shrinkageTIP#6: Brush very lightly with egg white (not yolk!) for best color, before bakingTIP#7: Bake at 375F. Perfect temp for slow, even browning and ability to cook the apples. And at this temp no need to cover the crust with a pie shieldTIP#8: Add a sprinkling of Tubinado sugar at 35 mins mark for even browningTIP#9: Do not remove from oven until you see the juices bubbling (this means the cornstarch is activating and creating a syrupy congealed filling) so let it do its thing!TIP#10: Make pie the day before serving to allow to rest 24 hours to set. This will allow pie to fully set and congeal. To serve, place in a 300F oven for 15 minutes to serve warm

Beth's Easy Tortellini Salad

Ingredients

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