Homemade Pie Crust

Today is 3.14, often celebrated as Pi Day by math afficionados. Maura Glennon, owner of Florence Pie Bar is here to help us celebrate with a homemade apple pie with a beautiful lattice crust!

 Apple Pie

 Pie Crust


 Pie: Apples, lemon rind/juice, sugar (white and brown), flour, spices, bitters

 Crust: Flour, sugar, salt, unsalted butter, ice water


Crust:  Mix dry ingredients together in a bowl, then cut cold butter into dry ingredients until pea-sized.  Add ice water and combine just until the dough comes together, is no longer dry and is not too wet. Wrap in plastic wrap, press dough together a little more into a flat disk about 5 inches in diameter; rest in the refrigerator for 30 min - 2 days.  If making a double crust, separate dough into two equal parts and wrap separately. After rested, roll dough out on a well-floured surface until about 11 inches in diameter and equally flat.  Transfer dough to a pie shell, crimp, and refrigerate or freeze until ready to use. If making a lattice pie, do not crimp the edges but rather top with lattice after filling and then crimp edges together.

Filling: Peel, core, and slice or chop tart apples, toss with lemon rind, juice and bitters, add all dry ingredients to combine well.  Let rest for 30 minutes until juices are released. Strain liquid from filing before using in pie crust.  Top with lattice crust or crumb topping and bake at 400 for 15 minutes, then reduce oven to 375 and bake until browned and bubbling thickly, about 30-40 minutes more.  Cool for 3-4 hours before slicing.




Source : https://www.wwlp.com/mass-appeal/make-this-homemade-apple-pie-to-celebrate-pi-day/1848869330

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