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Assemble the Bottom Crust: On a floured surface, flatten out one disc of dough into a 12-inch-diameter circle. Place it in a pie plate that is 9 inches in diameter and push it gently into the corners and base.
Spread the apple filling evenly over the baked crust and top with the crumbled topping.
Optional Toppers
The Double Crust
The second disk of dough should be rolled out into a circle for the top crust. Lay it on top of the apples.
Retain and Release: Pinch the edges together to seal after trimming the extra dough. Slit the top crust just a little to let steam escape.
Structured Coating
Cut the second disk of dough into 1/2-inch-wide strips after rolling it out.
To make a lattice design, lay half of the strips over the pie in one direction and weave the other half over and under.
Topping with Streusel
Create Streusel: Crumbly texture achieved by combining flour, sugar, and butter.
As a finishing touch, top the apple filling with the streusel mixture.
Pie Making
Directions for Baking
Heat Oven to 425°F (220°C): Get your oven heat set to high.
Before baking, set the pie on a baking pan to collect any juices that may leak. Turn the oven down to 375°F, or 190°C, and continue baking for another 30–35 minutes, or until the crust becomes golden and the filling bubbles. The first baking time should be 20–25 minutes.
Refreshing and Presenting
Put the Pie in the Refrigerator: Give the pie two hours to chill before cutting. This aids in the setting of the filling.
Warm or room temperature, top with whipped cream or vanilla ice cream if desired, and serve the pie.
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