Apple Pie with Canadian Cider
Ingredients:
Crust:
2 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 tsp salt
6 to 8 tbsp cold water
Filling:
5 to 6 large tart apples (like Granny Smith), peeled, cored, and thinly sliced
3/4 cup granulated sugar
2 tbsp all-purpose flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 tbsp fresh lemon juice
2 tbsp unsalted butter, cubed
1 tbsp milk (for brushing)
1 tbsp coarse sugar (optional, for sprinkling)
Instructions:
Prepare the Crust: In a large bowl, combine flour, sugar, and salt. Add in the cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, mixing until the dough begins to come together. Divide the dough into two, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling: In a large mixing bowl, toss the apple slices with sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. Let the mixture sit for about 10 minutes to allow the flavors to meld.
Assembly: Preheat your oven to 425°F (220°C). Roll out one disc of the dough on a lightly floured surface to fit a 9-inch pie plate. Gently place the rolled-out dough into the pie plate, pressing it into the bottom and up the sides. Trim any excess dough, leaving a 1-inch overhang.
Pour the apple filling into the crust, ensuring an even spread, and dot with the cubed butter.
Roll out the second disc of dough to cover the pie. You can opt for a full cover, lattice design, or any other desired pattern. Trim, fold, and crimp the edges to seal the pie.
Brush the top crust with milk and sprinkle with coarse sugar if desired. This will give the pie a lovely golden color and a slight crunch on top.
Cut slits in the top crust (unless you're using a lattice design) to allow steam to escape.
Baking: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the pie crust start to brown too quickly, you can cover them with aluminum foil.
Cooling: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time allows the filling to set.
Serve slices of this delightful apple pie with a chilled glass of Canadian apple cider to accentuate the warm spices and rich apple flavors in both the pie and the drink. Enjoy!