sweet treat with alphabetical order

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Ingredients

For the crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water

For the filling:

  • 6 to 8 cups thinly sliced, peeled, and cored apples (such as Granny Smith, Honeycrisp, or a mix)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon lemon juice
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces

For the top:

  • 1 egg, beaten
  • 1 tablespoon granulated sugar

Instructions

  1. Prepare the crust:

    • In a large bowl, combine flour, salt, and sugar.
    • Add the chilled butter pieces and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
    • Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together.
    • Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

  2. Prepare the filling:

    • In a large bowl, combine the sliced apples, granulated sugar, brown sugar, lemon juice, flour, cinnamon, nutmeg, and salt.
    • Toss until the apples are evenly coated.

  3. Assemble the pie:

    • Preheat your oven to 425°F (220°C).
    • On a floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer the dough to the dish, letting the excess hang over the edges.
    • Pour the apple filling into the crust and dot with butter.
    • Roll out the second disc of dough and place it over the apples. Trim any excess dough and crimp the edges to seal.
    • Cut several slits in the top crust to allow steam to escape.

  4. Bake the pie:

    • Brush the top crust with the beaten egg and sprinkle with sugar.
    • Bake in the preheated oven for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 40-50 minutes, or until the crust is golden and the filling is bubbly.

    • If the edges of the crust start to brown too quickly, cover them with foil.

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