The first apple pie is thought to be baked in 14th Century England.
10 Apples (peeled & quartered)
2 tbsp butter
7 tbsp sugar
1/4 cup water
2.5 tbsp of our mix
8 tbsp sugar
pinch of salt
pinch of nutmeg
pinch of cinnamon
2 tsp lemon juice
1 tbsp butter
- sieve or fine mesh strainer
- medium/large bowl
- parchment paper
- pie pan
- pan for filling
- small bowl
- egg wash brush (optional)
- 12 tbsp butter (cut into small cubes)
- 12 tbsp icing sugar
- 12oz Freed Foodies Mix (take out 2.5 tbsp)
- 1/8 tsp vanilla extract
- 1 egg
- 3 tbsp water
Pie Crust Instructions:
1.Sift the flour blend into a medium/large mixing bowl.
2. Add the butter (cut in small cubes).
3. Rub the butter into the flour for desired texture (flaky: until butter pieces are pea sized; mealy: until the mixture resembles cornmeal)
4. Add sugar and egg to the mixture.
5. Mix very gently (just until the egg is absorbed). Add water as needed to form dough.
6. Place the dough between two long sheets of parchment papers toward the center. Flatten to 2mm and refrigerate for 30 minutes. This will be used for your bottom and top layers (lattice).
7. Use the diameter of your pie pan to roughly cut out the dough for your bottom pie shell (cutting a few inches away from the dish around its circumference). Leave some strips long enough to make a lattice top crust and put them in the fridge.
8. Bake at 320ºF for 10 minutes.
Pie Filling Instructions:
1.On medium heat, sauté the apples lightly in the first quantity of butter until they are lightly softened.
2. Add the first quantity of sugar as the apples cook
3. Mix the water and the rest of our mix until smooth in a small bowl.
4. Add the flour-water mixture to the pan and while mixing, cook on medium high heat until liquid is thick and clear.
5. Remove from the heat and add remaining ingredients
6. Stir gently until the sugar is dissolved and the butter has melted completely.
7. Let the mixture cool off fully.
8. Fill the pre-baked pie shell with your apple filling.
9. Take your remaining pie crust dough out of the fridge and cut into strips.
10. Use the strips to make a crust cover formation of your choosing (lattice recommended).
11. Brush with egg wash (optional) using 1 raw egg whipped with 1/2 tbsp water
12. Bake at 425ºF for 20-30 minutes.
13. Let cool for 10 minutes and enjoy!