Ingredients:
Pie Crust
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons granulated sugar
1 cup (8 ounces) very cold unsalted butter cut into cubes
4 to 8 tablespoons ice cold water
1 egg lightly beaten for brushing the pastry
Filling
2 1/2 pounds slightly tart apples
2/3 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
3 tablespoons butter
2 tablespoons apple cider vinegar
2 tablespoons cornstarch
Preparation:
For the pie crust, mix the flour, cinnamon, salt and sugar in a bowl.
Using your fingertips, rub in the cold cubed butter until the mixture resembles fine breadcrumbs.
Gradually add the water until the dough can be formed into a ball. Make sure the dough does not become too wet.
Divide into two portions and shape them into disks. One portion should be about two thirds of the dough which is used for the bottom and sides of the pie. The other third is for the lattice top.
Cover the dough with plastic wrap and refrigerate for at least one hour.
To make the filling peel, core and cut the apples into about 3/4-inch slices and place in a bowl.
Mix in the sugar, cinnamon, allspice. and nutmeg.
In a large saucepan over medium heat melt the butter.
Add the apple mixture to the melted butter.
Cook for about 4 minutes, stirring occasionally.
Add the apple cider vinegar and cornstarch to the apple mixture. Mix together and cook for another 2 to 4 minutes, stirring occasionally. The apples should be just slightly soft as they will continue to cook in the pie.
You only want enough of the thick liquid remaining to coat the apples.
Place the mixture in a bowl and leave aside to cool. You can have a taste and add more spices if desired.
Once completely cooled the filling can be used straight away or left covered in the fridge overnight.
When you are ready to bake the pie, remove the dough from the fridge.
If the pastry is too hard to roll leave it at room temperature for 5 to 10 minutes.
Preheat the oven to 350 degrees Fahrenheit.
On a lightly floured surface roll out the larger portion of the dough and use it to line the bottom and sides of a 9-inch diameter glass pie pan. Trim the sides.
Place parchment paper and rice or baking beads over the top of the crust.
Bake the crust in the oven for 10 minutes.
To make the lattice top, roll out the other portion of the pastry to the same diameter to fit the top of the pie. Cut into 1-inch strips.
Stir the cooled apple mixture and then pour it into the pastry case.
Take the strips of pastry and carefully weave them to form a lattice on the top of the pie. Cut the edges so it is in line with the pie dish.
Brush the lightly beaten egg over the pastry using a pastry brush.
Place the pie in the oven and bake for 30 to 40 minutes, until the pastry is golden and cooked through.
Serve hot or cold with ice cream or cream.
Enjoy!!