Learn how to make apple pie in the Pressure Oven
Ingredients
Crust:
2 1/2 cups all-purpose flour
1 1/2 cups (3 sticks) cold, unsalted butter + cubed
1/2 cup ice water
3 teaspoons sugar
1/4 teaspoon salt
Filling:
8 cups cored, peeled, and sliced apples
2 tablespoons lemon juice
2/3 cup sugar + 1 tablespoon for the crust
1/4 cup brown sugar
1/4 cup all-purpose flour
1 egg yolk
2 tablespoons butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Splash of water
Instructions
Crust:
In a large mixing bowl - whisk together Flour, Sugar, and Salt
Cut in cold, cubed Butter
Slowly drizzle in Ice Water, around a tablespoon at a time
You should have a coarse, crumbly mixture
Bring the dough together by hand and separate into two equal balls
Cover with plastic wrap and flatten with palms into 2" inch thick disks - Refrigerate for at least 2 hours
Filling:
In a large mixing blow, toss peeled and sliced apples in lemon juice, flour, sugars, cinnamon, and nutmeg - set aside
On a lightly floured surface, roll out 1 1/2 of dough into a circle, 12"-14" inch round, about 1/4" inch thick
Gently lift the dough into a lightly greased pie pan
Spoon apple mixture into pie pan and cover the tops of apples with slices of butter
Roll out the other half of dough and gently cover pie - pierce holes along the top of the pie
Brush egg yolk over the crust and sprinkle with sugar
Place pie onto the center rack and seal the Pressure Oven's door
Press the 'Bake' function
Set temperature to 375°F for 50 minutes and press 'Start'
Your pie is done when the crust is golden brown
Allow the pie to rest for 15-30 minutes before serving and...
Enjoy!
