An American classic perfectly topped with ice cream.
Ingredients:
Pie Crust:
– 2 1/2 Cups Flour
– 1 Cup Unsalted Cold Butter
– 1 Tsp Salt
– 1 Tsp Sugar
– 6-8 Tbsp Ice Water
Apple Filling:
– 6 Apples Sliced Thinly
– 4 Tbsp Sugar
– 1/2 Tbsp Water
Directions
Pie Crust: Put flour, sugar, and salt into food processor and pulse to mix. Add about half of the butter to the food processor and pulse. Then add the rest of the butter and pulse until the largest pieces of butter are about the size of large peas. Add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together. Be cautious with the amount of water you add, too much and the crust will be tough. refrigerate for 20-30 minutes. Prepare the Filling: Combine apples, sugar, and water in a medium sized saucepan. Bring to a boil over medium heat, lower to simmer and cook for 20 minutes. Mixing occasionally while breaking up the apples. Roll out 3/4 of the pie dough and line a tart pan. Fill with apple filling and top with lattice strips of pie dough.
