Butter-Crust Apple Pie

Name: Butter-Crust Apple Pie
Ingredients: 4 cups all-purpose flour; 1/4 cup sugar; 1-1/2 cups cold butter; 6 to 8 tablespoons cold water; 12 cups thinly sliced peeled tart apples; 1/2 cup sugar; 1/2 cup packed brown sugar; 3 tablespoons molasses; 2 tablespoons all-purpose flour; 1-1/4 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1 egg white; 1 teaspoon water

15 ingredients

5 steps

Ingredients

4 cups all-purpose flour
1/4 cup sugar
1-1/2 cups cold butter
6 to 8 tablespoons cold water
12 cups thinly sliced peeled tart apples
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons molasses
2 tablespoons all-purpose flour
1-1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 egg white
1 teaspoon water

Directions

1

In a large bowl, combine flour and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in fourths so that two portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
2

In a large bowl, combine the apples, sugar, brown sugar, molasses, flour and spices.
3

Roll out one larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Spoon half of filling into crust. Repeat with remaining large portion of dough and filling.
4

Roll out remaining pastry to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Beat egg white and water; brush over pastry.
5

Bake at 375° for 55-65 or until crust is golden brown. Cool on a wire rack.