Petra Cox: I am Petra at Mom's Pies Bakery in Occoquan, Virginia and today we're going to make a butter crust apple pie.
We need two-and-a-half cups pastry flour, a tablespoon of sugar, and a teaspoon of salt. To that you need to add about two sticks of butter and just pulse with a food processor. Now, it just needs a few tablespoons of really ice cold water to be added while it's processing.
At this point you can put your dough in a bowl and you can kind of form it into one big piece. And at that point you can chill it in the fridge for probably about two hours and then it will be ready to roll.
We've made a nice butter crust and it's chilled for about two hours and we're going to show you how to roll it up. We need to have a pretty well-floured surface, so we're going to cut it roughly into two and form a sort of rough ball shape. So you want to flip the piece of dough over after each pass with the rolling pin so that it doesn't stick to the surface.
This is a standard nine-inch pie tin and place that aside. All right! And you can just roll out the top of the dough the same way you would roll out the bottom. You will need roughly the same size as the bottom dough and it needs to overlap a little bit.
So you'll probably be using about three or four apples depending on their size and you can cut them up into pieces. We use probably just under a cup of sugar, just over a tablespoon of cornstarch, a teaspoon of cinnamon, a half teaspoon of salt so you can just mix that up pretty well.
And then you just toss the apples with the sugar mixture. It's fine to pile in a little high, it will cook down a little bit and it makes for a really attractive pie. I want to gently lay the top crust over the bottom crust. It is very delicate so you don't want to press it over the apple, it's too hard. With just your finger feeling where the edge of the pie tin is, we want to just trim the excess dough leaving probably about three quarters of an inch hanging over the pie tin.
To grate the crust or to make a nice crunch edged crust; you can just take the top crust and fold it gently under the bottom crust there.
Once you sort of join those edges together, you can use your thumb and your forefinger on your left hand if you're right-handed and sort of pinch it like that. And that's how we do our pies here. You will need to have vents in it to let steam escape so that the crust doesn't just complexly explode.
The last step after you have put it together is to make an egg wash which just consists of an egg and two tablespoons of sugar. Gently paint the top crust. You're painting only this middle part, not the crimped edges because if you paint the crimped edges, they're kind of pointy and they tend to get burned.
You just stick in there between 375 and 400 about an hour. And the final result should look something like that.