-
1
First
-
2
Peel, core, and slice apples into 1/2 inch slices.
-
3
Soak apples in water and lemon juice.
-
4
Let sit while you prepare crust.
-
5
Making your Crust
-
6
Combine the flour, almond meal, and salt in a bowl.
-
7
Slice the butter into 1/2 inch slices with a knife, and add the butter, mixing with your hands until the mixture resembles course meal.
-
8
Lightly work in enough water for the dough to cohere when brought together with hands.
-
9
If dough is too sticky, simply add a little flour.
-
10
Work the dough into a ball and leave in the fridge until chilled.
-
11
Making your Filling
-
12
Drain soaked apples and dry thoroughly.
-
13
Mix sugar, flour, cinnamon, vanilla, nutmeg, salt, and vinegar into a large bowl, then add apples.
-
14
Mix together until apples are well-coated.
-
15
If mixture is too wet, simply drain liquid and add more flour.
-
16
Making your Pie!
-
17
When dough is chilled, cut in half and roll out that half into a circle with rolling pin.
-
18
(I always use a rolling pin sleeve and a pastry cloth to keep the dough from sticking, but you can also sprinkle flour.)
-
19
The circled crust should be about ⅛ inch thick, or wide enough to cover pie tin.
-
20
After laying crust into pie tin, trim the excess and combine with other half of dough.
-
21
Add the pie filling discarding the excess liquid.
-
22
Then roll out the remainder of dough into a circle and cover the top of your pie.
-
23
(I usually either cut a slit on the top of the pie for the heat to escape, or use a small cookie cutter.)
-
24
Using your thumb or a fork, crimp the edge of the pie crust.
-
25
Bake at 350 for about 15 minuets, checking every 5 min to ensure golden brown.
-
26
Let cool and enjoy!
