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In a large bowl, combine all the filling ingredients except the apples and lemon juice.
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Mixture will be crumbly.
Knead lightly on a floured surface and shape into a flat disk.
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Simple to make but tastes like you spent hours to make! Place the pie dough on top of the apples, cutting the excess dough at the edge.
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Lightly brush beaten egg over the top of each crust.
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On the lowest speed, turn the mixer on and off quickly for a few seconds to coat the butter with the flour. Baking is an exact science so basically, any change, even something slight, can cause problems.
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Not only did it take that gap away, but I think it also makes the apples settle in better, so that when you slice the pie the pieces of apples are laying down so beautifully together.
Butter allows the crust to soften and become flaky while the olive oil still keeps it a little more healthy. My second page if these receipt for apple pie crust and chilled bowls, if you prepare the crust?
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Some people use cornstarch as a thickener for fruit pies, instead of flour.
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Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Fold down the strips and repeat the process with the alternating strips until the lattice is complete.
Hope that helps, and enjoy the pie!
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Instead of adding lots of flour or cornstarch to thicken the filling I cook the juices down into an apple caramel, which holds all those apple pieced together and really amps up the flavor and makes a tasty pie!
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Place the slices of apple in a large bowl and toss with the lemon juice.
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Shape into a ball by hand.
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Pour in the oil, then milk and stir everything together. Try to get a few tart apples, a few sweet apples, and a few in between apples.
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