Apple Pie

Dough:

1. Whisk the flour, sugar, and salt together in a bowl.
2. Work the butter into the above ingredients with your fingers till you get a flaky texture.
3. Beat the egg and add it to the dough along with the water. Work it in with your fingers or with a fork until combined. If the dough seems too dry, add a little cold water. 
4. Roll the dough out into a disk, and wrap it with plastic wrap. Refrigerate for an hour.

Filling:

1. Peel the apples, core, and halve them. Cut each half into four wedges. Place them in a bowl, and toss with the lemon juice. Add the sugar and mix well. 
2. Heat a large skillet (cast-iron, preferably) over a medium flame. Melt the butter.
3. Once the butter has melted, add the apples. Stir continuously till the sugar dissolves and till the mixture begins to simmer. Cover the skillet, and allow the apples to cook for about 7-8 minutes. The apples should have softened and released a lot of their juices. 
4. Strain the apples thoroughly, collecting the juices in another bowl. Set the apples aside.
5. Transfer the juices back to the skillet on medium heat, allow it to thicken and caramelize for about 10 minutes. 
6. Pour the reduced juices back into a bowl, along with the apples. Add the cinnamon and nutmeg. Set this aside.

Assembly & Baking:

1. Take your dough out of the refrigerator, and cut it in half. Place a piece of parchment paper on the surface. Sprinkle some flour on it, and roll out the dough to a width of 11-12 inches. Cover it with another piece of parchment paper. Refrigerate for 10 minutes. 
2. Preheat the oven to 375 degrees F.
3. Place your dough in a 9-inch pie pan, and trim the edges after leaving a ½ inch overlay. 
4. Pour the filling into the pan, forming a dome in the middle. 
5. Brush the edges of the pie dough with the beaten egg. 
6. Place the second disk of the dough over the filled pie pan. Fold the edges of the bottom layer over the top later to seal the pie. 
7. Brush the top of the pie with egg. 
8. Use a fork to make holes all over the top of the pie to allow steam to escape. Sprinkle the top with some sugar. Refrigerate for 15-20 minutes.
9. Pop the pie into the oven, and bake for 45-50 minutes until the crust becomes slightly golden. 
10. Once done, cool the pie on a wire rack. Serve as is or with some vanilla ice cream. 

Chef Tip: Use Granny Smith apples for best results. Doing that will elevate the taste significantly, trust us. 

A dessert that anyone and everyone will love. This apple pie recipe is great for birthdays, gatherings, or just a regular Friday night. Share this recipe with your friends too!