Name: Apple Pie recipe by Shriya Sharma at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 6
Ingredients: For the crust - 2 1/2 cups all-purpose flour; 1 1/2 cups unsalted butter cut into small cubes; 1 teaspoons salt; 2 teaspoons sugar; 1/4 cup cream; For filling - 6-8 large apples ( You can use red or green apples); 1 tablespoon lemon juice; 1/2 cup sugar (This depends on sweet you like your pie); 3 tablespoons flour; 1/4 teaspoon nutmeg; 1/2-1 teaspoon ground cinnamon; 1 teaspoon vanilla extract (optional)

ABOUT Apple Pie RECIPE

You can find apples all year long, but come winter, and Delhi's markets are filled with apples of all variieties. And what could be better than the smell of warm apples and cinnamon filling up every corner of your home? Warm apple pie, a blanket and a good book is just what I crave for on a day off from work. Easy and extremely tasty! I read a lot of different recipes before making this pie, but a recipe by one Elise Bauer on simply recipes.com is where I got most of the measurements from.

Ingredients Serving: 6

For the crust - 2 1/2 cups all-purpose flour
1 1/2 cups unsalted butter cut into small cubes
1 teaspoons salt
2 teaspoons sugar
1/4 cup cream
For filling - 6-8 large apples ( You can use red or green apples)
1 tablespoon lemon juice
1/2 cup sugar (This depends on sweet you like your pie)
3 tablespoons flour
1/4 teaspoon nutmeg
1/2-1 teaspoon ground cinnamon
1 teaspoon vanilla extract (optional)

Instructions

Pie crust --In a large bowl, whisk together the flour, salt and sugar
Add cubed butter and mix together using clean, dry hands. Work the flour till combined.
Add the cream and mix again till all the ingredients blend and the dough starts to clump.
Split the dough into two equal sized balls, sprinkle with a little flour, wrap in shrink wrap and place in the fridge for an hour.
For the filling - Peel, core and cut apples into 1/2 inch slices.
Add them to a large bowl and sprinkle with lemon juice. This prevents the apples from browning.
Now toss the apples with the sugar, spices and flour till they're evenly coated. Leave aside for a while.
Pre-heat your oven to 190 degrees C
Remove one crust ball from the fridge and let it sit at room temperature for 5-10 minutes. Then place it on a lightly floured, flat surface and roll out using a rolling pin. It's should be a roughly 12 inch circle.
After making a disc of about 1/8 inch thickness, gently place dough onto a 9-inch pie dish and press down to line the dish, cutting off the extra bits.
Now place the apples on the bottom crush, mounding more in the centre.
Roll out the second dough ball using the same method. Now, you can either just go with a traditional pie top, or you try a lattice top like the one in the picture.
For the lattice, you'll need to cut the top crust disc into 12-18 strips, depending on how many you want. Place half the strips along the length of the pie and fold every alternate one.
Now, place a long strip perpendicular to the parallel ones and unfold the folded strips over the perpendicular one. Repeat this process till you form a criss-cross pattern.
Place the pie in the oven. If you haven't made a lattice tops, make you cut little vents on your pie to let steam out.
For the fifteen minutes, bake at a temperature of 190°C, then lower to around 175° C and bake for 45-60 minutes. Make sure the pie doesn't get too brown.
Transfer pie to a rack and let it cool before serving. Serve warm with ice cream or fresh cream!

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