Apple pie

Here's a classic 8-inch apple pie recipe that yields a delicious and flavorful dessert:

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Apple Filling:

• 4 cups apples (about 4 medium-sized), peeled, cored, and thinly sliced (e.g., Granny Smith, Honeycrisp, or a mix)
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces

For Egg Wash (Optional):

• 1 egg
• 1 tablespoon water

Instructions:

1. Prepare the Pie Crust:

• In a bowl, combine the flour and salt.
• Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until you have pea-sized crumbs.
• Gradually add ice water, one tablespoon at a time, and gently mix until the dough comes together.
• Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

• Preheat your oven to 425°F (220°C).

3. Roll Out the Pie Crust:

• On a lightly floured surface, roll out one of the dough disks into a circle to fit an 8-inch pie pan. Place it in the pan.

4. Prepare the Apple Filling:

• In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss to coat the apples evenly.

5. Assemble the Pie:

• Pour the apple mixture into the prepared pie crust. Dot the top with small pieces of butter.

6. Roll Out the Top Crust:

• Roll out the second dough disk into a circle. You can either place it over the filling as a full crust, or cut it into strips to create a lattice pattern.

7. Seal and Vent the Pie:

• If using a full top crust, seal the edges by crimping them together with a fork or your fingers. If using a lattice top, weave the strips and seal the edges.
• Cut a few small slits or create a decorative design on the top crust to allow steam to escape.

8. Optional Egg Wash:

• For a golden finish, beat the egg with 1 tablespoon of water and brush it over the top crust.

9. Bake:

• Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown, and the filling is bubbling.

10. Cool and Serve:

• Allow the pie to cool for at least 2 hours before slicing and serving.

Enjoy your homemade 8-inch apple pie, preferably with a scoop of vanilla ice cream or a dollop of whipped cream for a classic and delightful dessert!