Apple pie from scratch (pastel de manzanas)

Nothing tastes better than a pie bakes from scratch using fresh ingredients and when you make it you know what are you're eating.
I love the aroma, the combination of apples, cinnamon,sugar are the best.
You'll love the smell that comes waiting from the kitchen when the apple pie is in the oven,

Many people love the combo of lard and butter in the crust but really I think the butter is the best I think tastes better.

Source : Recipe girl

Ingredients
pastry crust

2 1/2 cups all purpose flour
1 teaspoon salt
8 tablespoon cold unsalted butter cut into pieces
6 to 7 tablespoon ice cold water

For the pie filling

8 cups peeled apples, sliced thin (7 to 8 medium apples)
1 cup granulated white sugar
2 tablespoon packed brown sugar
3 tablespoon all purpose flour
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoon unsalted butter (in small pieces)
1 egg mixed with 1 tablespoon milk (for brushing on the pie before baking)

Method

for the crust

Combine flout and salt in the bowl of a food processor . Add the butter and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. You should have some pea size pieces of butter visible. Don't over the process. If you don't have a food processor use a pastry blender to mix by hand.
(I prefer to make the crust by hand)
Gather the dough together and divide in half. . Form each half into a flat disc wrap with plastic wrap and refrigerate at least 30 minutes.

For apple filling

Add the peeled, cored and slices apples to a large mixing bowl. Sprinkle with 1 tablespoon fresh lemon juice. In a small bowl, whisk together the sugar,flour, cinnamon and nutmeg. Add the sugar mixture to the sliced apples, toss to coat the fruit. Set aside.

Preheat oven to 180 °c (375 F)

Remove the pastry from the refrigerator and allow to sit at room temperature about 15 minutes. Roll out one disc of dough on a ligthly floured work surface and made a circle . Gently fit the pastry dough into a deep dish pie plate takeing care not strech the dough.

Fill the pastry with the apple mixture dot with the remaining
2 tablespoon of butter.
Roll out the remaining disc of dough and fit over the apples.. To seal the edges use a wet finger to moisten the edge of pie crust (around the rim) .
Fold the trimmed top crust edge over and under the edge of the bottom crust.

Cut two or three small slits in the top crust to vent.
Lightly brush the top of the pie with the egg/milk mixture. Sprinkle the top with sugar if desired.

print recipe here