Our recipe uses fresh apple juice in the filling for an extra appley pie with a delicate and flaky crust.
Add the dries into the bowl of an electric mixer set with a hook attachment and add the sliced cold butter mixing it into the dries.
Mix the ingredients at low speed for 2 minutes or until the mixture resembles coarse crumbs. Be careful not to overmix.
Slowly drizzle the water into the mixing bowl and mix until fully incorporated, about 30 seconds.
Remove the dough from the bowl and shape it into a flat rectangle about 1 inch thick. Wrap the dough in plastic wrap and refrigerate while you make the filling.
Peel the apples and cut them into wedges. Remove the core, then dice the apples and transfer to a large bowl.
Stir to coat the apples. Set aside.
Preheat the pot to 325°F/ 160°C (medium), then add the butter and allow it to melt completely.
Cook the butter for 3 to 4 minutes or until medium brown.
Cook the apples for 4 minutes or until they begin to soften.
While the apples cook, mix the slurry in a bowl and set aside.
Whisk the slurry to make sure it is well combined, then stir the slurry into the pot to prevent lumps from forming. Lower the temperature to 300°F/ 150°C (medium- low) and cook the filling for 1-2 minutes or until the filling thickens.
Pour the filling into a shallow casserole dish and let sit at room temperature until cooled. If you're not baking right away, refrigerate until needed.
Preheate the oven to 350°F/ 180°C (medium). While the oven preheats, separate the yolk from the white and whisk the yolk until smooth.
Cut the dough in half. Roll out one half to 1/8 inch thick or until it is big enough to cover the bottom of the pie dish. Lay the dough over the dish and gently press the dough into the bottom of the dish.
Evenly distribute the filling into the dish, making sure not to overfill. Egg wash the edge of the dough.
Roll out the second half of the dough to 1/8 inch thick and place it on top of the pie. Pinch the edges together and trim the excess dough. Brush the top with the egg wash.
Using a small knife, gently score the pie to outline 6 even slices, then cut small slits to allow air to escape while the pie cooks. For a decorative touch, follow the video instructions.
Place the pie on a baking sheet lined with parchment paper to catch any juices and transfer to the oven. Bake for 55 minutes or until the pie is a deep golden brown. You can add more time if you prefer your crust darker.
Turn the oven off, transfer to a heat proof surface and allow it to cool for at least 30 minutes. Once set, cut the pie and serve immediately alongside whipped cream, ice cream or a cup of coffee.
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