-
1
For the Pate Brisee, add flour, sugar and salt in a food processor; pulse to combine; add frozen butter and process for a few seconds or until small peas begin to form
-
2
Add ice water, tablespoon by tablespoon (about 1/4-1/2 C) through the feed tube while processor is still running until dough holds together without being wet or sticky. Do not process more than 30 seconds
-
3
Test dough; if crumbly, add a bit more water
-
4
Divide dough in half and wrap each half in plastic wrap; flatten into a disk and chill until needed.
-
5
To begin the filling, combine apples, sugar, lemon zest/juice, Virtue Cider Michigan Apple, spices, tapioca and flour in a large bowl. Toss well
-
6
Allow filling to rest for 20-30 minutes before adding to pie pan
-
7
Preheat oven to 375 degrees F
-
8
On lightly floured surface, roll out dough into two 1/8-in thick circles to a 12-in diameter
-
9
Add one pastry circle to the pie plate; place the other on wax paper and cover with plastic wrap; chill for 30 minutes
-
10
Add apple filling and top with small knobs of butter
-
11
Cover filling with remaining pastry circle; cut several steam vents
-
12
Seal by crimping edges as desired; brush with beaten egg/ water and sprinkle with sugar
-
13
Bake until crust is brown, and juices are bubbling or for about 1 hour; cool on a wire rack before serving
