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Classic apple pie is an old recipe. But today , I made my very first apple pie and it is approved by my sweet grand-mother who is a true master pie-baker. So Let's begin.
And it makes me smile so wide.
Because pies as this one have been made in my whole family .
The apples are cooked in a buttery, homemade caramel sauce for a few minutes and are baked up in an all-butter lattice crust.
So grab some ice cream and smash your face into this pie N-O-W!
Apple Pie Recipe
All Butter Crust:
2 2/3 cups all-purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into small cubes
2 tsp granulated sugar
6-9 tbsp ice water
1/4 tsp sea salt
5 cups apple slices, peeled
1/2 cup unsalted butter (1 stick) + 1 tbsp, divided
1 tsp ground cinnamon
3 tbsp all-purpose flour
1/4 cup water
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp pure vanilla extract
Prepare the crust: In a large bowl mix together flour, salt and sugar. Then add butter, rub the cold chunks between your fingertips, smearing the butter into the flour until a coarse meal forms. Over the flour mixture drizzle 4 tablespoons of ice water. Stir with a fork, adding more water 1 tablespoon at a time until the mixture forms a shaggy dough that’s moist enough to hold together when pressed between your fingers.
Divide the dough in half, and with well-floured hands, slowly gather one half of the dough and press it together, forming it into a disk with smooth edges. Repeat with the second dough half. Wrap the 2 disks of dough in plastic wrap and chill for up to two hours.
Preheat oven to 350 degrees when ready to bake.
Let the chilled dough sit about 15 min. at room temperature to soften slightly - it should be firm but not rock hard. When ready to roll, lightly flour your work surface. Roll out dough until it is 14 inches in diameter and about 1/8 inch thick.
Transfer the dough gently to a 9-inch pie plate. Trim the overhanging dough to one inch from the edge of the pan, crimp the edges with your fingers. Prick the bottom of the dough with a fork and place in the refrigerator.
In a large saucepan over medium heat melt butter. Whisk in flour until combined. Add the water, cinnamon, vanilla and sugars. Stir to combine then bring to a boil. Reduce temperature to a simmer, add the apples, and stirring occasionally let cook for about 10 minutes, until the apples soften a bit.
In a small saucepan add 2 tablespoons of the sauce from the apple pan over medium heat, plus the remaining tablespoon of butter, allow the butter to melt. Stir to combine, then remove from heat. Set aside.
Take the bottom pie crust out of the refrigerator and fill it with the apple mixture. Roll out the top pie crust and either add the whole crust and crimp the edges together, or by preparing a lattice top.
Spread the glaze on the top pie crust evenly. Bake until golden brown for about 50 min.
Remove from the oven and let cool on a wire rack for at least 30 min. before slicing and serving.
This apple pie is best enjoyed with a big scoop of vanilla ice cream. It can be stored in the refrigerator, well wrapped, for up to 5 days.