Everyday is a celebration in Farmville so here’s a quick take on our own version of Apple Pie. Try now!

PIE CRUST

STEP 1: Pull out a large bowl or food processor.

STEP 2: Combine dry ingredients in the bowl.

STEP 3: Cut your cold butter into 1/4”cubes and then place it into the fridge for 10 minutes.

STEP 4: After your butter is chilled, begin adding the butter into the flour, sugar, salt mix (see different methods below).

BY HAND METHOD

STEP 1: Smash every little cube of butter with your thumb and forefinger, until the mix resembles a coarse meal.

STEP 2: Start adding your mixture of egg and ice-cold water, little by little, until the dough starts to come together.

STEP 3: Transfer to a Ziploc bag or wrap in plastic, and refrigerate for at least one hour or overnight before rolling.

FOOD PROCESSOR METHOD

STEP 1: Pulse your dry ingredients together.

STEP 2: Add cold butter cubes, and pulse until a sand consistency happens.

STEP 3: Transfer to a Ziploc or plastic wrap, and refrigerate at least 30 minutes but up to an hour before rolling.

PIE ASSEMBLY

STEP 1: Preheat the oven to 375°F or 190°C.

STEP 2: Whisk sugar, cornstarch, cinnamon, nutmeg and salt in a large bowl.
STEP 3: Toss apples in maple syrup and lemon juice and add to the sugar mixture. Toss until the apples are fully coated.

STEP 4: Remove dough from the refrigerator and cut it in half. On a lightly floured surface, roll each half of dough into a disc about 11” to 12“ wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.

STEP 5: Line the bottom of a 9” pie pan with one of the discs of dough, and trim it so it lays about 1/2” beyond the edge of the pan. Pile apple filling and mound it slightly in the center. Drizzle any juices left in the bowl over the mounds of apple.

STEP 6: Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg wash. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.

STEP 7: Bake the pie on the baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving.