Bobby Flay Apple Pie Recipe
Are you ready for the best dessert ever? This Bobby Flay Apple Pie Recipe is truly amazing. It is sweet, tart, and very crispy.
Equipment
- Large mixing bowl
- Pastry Blender
- Rolling Pin
- 9-inch pie plate.
- Small saucepan
- Sharp knife
- Measuring cups
- Baking sheet
- Pastry brush
Ingredients
- 2 1/2 cups ALL-PURPOSE FLOUR
- 1 cup UNSALTED BUTTER cold
- 1 tsp SALT
- 1 tsp SUGAR
- 1/2 cup ICE WATER
- Ingredients for the Filling:
- 6 large GRANNY SMITH APPLES
- 3/4 cup GRANULATED SUGAR
- 2 tbsp ALL-PURPOSE FLOUR
- 1 tbsp CORNSTARCH
- 1 tsp GROUND CINNAMON
- 1 tbsp LEMON JUICE
- 1 large EGG for wash
Instructions
- Make the Dough: Mix flour, salt, and cold butter pieces. Use a pastry blender until it looks crumbly.
- Add ice water slowly until dough forms. Wrap it and chill for one hour.
- Prepare the Apples: Peel and slice your tart green apples. Put them in a very large bowl.
- Add sugar, cinnamon, lemon juice, and cornstarch. Toss them until every slice is coated.
- Roll the Bottom Crust: Flour your counter very lightly. Roll out half of the chilled dough.
- Place it into your glass pie plate. Trim the edges so they look neat.
- Fill the Pie: Pour the apple mixture into the crust. Pile them high in the center.
- Dotted butter on top adds extra richness. It makes the sauce very silky.
- Add the Top Crust: Roll out the second piece of dough. Place it over the apple mound carefully.
- Pinch the edges to seal the pie shut. Cut small slits in the top for steam.
- Bake Until Golden: Brush the top with a beaten egg. Sprinkle a little extra sugar on top.
- Bake at 425 degrees for fifteen minutes. Lower heat to 375 and finish baking.
Notes
➔ Keep your butter very cold for flakiness.
➔ Do not overwork the pie dough at all.
➔ Use a mix of apple types for depth.
➔ Always chill the dough before you roll it.
➔ Let the pie cool before you slice it.
➔ Place a tray under the pie while baking.
➔ Slice apples into even, thin pieces for cooking.
➔ Vent the top crust to prevent a soggy bottom.