Apple pie that melts in your mouth! For 5 minutes of work! Apple pie recipe

Apple pie is one of the most beloved traditional desserts. It is a favorite food all around the globe because of its wonderful tastes, nostalgic associations, and long history. Beginning with how to choose the greatest apples, this article will walk you through every step of producing the ideal apple pie, including how to make the crust and many variants. Whether you’re an expert chef or just starting out, this book has everything you need to make a delicious apple pie.

How to Make the Crust
The Crust’s Ingredients and Amount of Each
2 and 1/2 cups of all-purpose flour
Sea salt 1/ teaspoon of unsalted butter one cup of diced, cold
Frozen liquid Six to eight tablespoons
Methods for Drying the Crust Mix Things needed: The flour and salt should be mixed together in a big basin.
Toss in the Cold Chopped Butter: Combine the flour and butter. To make coarse crumbs, cut the butter into the flour with a pastry cutter or your fingertips.

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Stir in the Ice Water: Add the ice water a spoonful at a time while mixing the dough until it starts to come together. Mix gently to avoid clumping.
Gather the dough into a ball, then split it in half. Flatten each half into a disk. This is the dough-forming step. Put the disks in the fridge for at least an hour after wrapping them in plastic.
Preparing the Filling Ingredients
Quantity of Ingredient
Sliced, peeled, and cored apples six to eight cups
White sugar in granulated form brown sugar, 3/4 cup One-fourth cup
Lime juice 1/2 teaspoon
Cumin powder 1/4 teaspoon
Cinnamon, ground a quarter of a teaspoon
Allspice powder a quarter of a teaspoon
Sea salt a quarter of a teaspoon
Cornstarch or flour 2 tablespoons of
Recipe for Filling
Get Apples Ready: The apples should be peeled, cored, and sliced. Transfer to a big basin.
Spices and Sugar: Combine the apples with the salt, cinnamon, nutmeg, brown sugar, lemon juice, granulated sugar, and brown sugar. Coat the apples evenly by mixing thoroughly.
For a thicker filling, mix the apple mixture with the flour or cornstarch and sprinkle it on top. The apple juices that come out during baking will be thickened by this.
Pie Construction
Extruding the Paste

Assemble the Bottom Crust: On a floured surface, flatten out one disc of dough into a 12-inch-diameter circle. Place it in a pie plate that is 9 inches in diameter and push it gently into the corners and base.
Spread the apple filling evenly over the baked crust and top with the crumbled topping.
Optional Toppers
The Double Crust
The second disk of dough should be rolled out into a circle for the top crust. Lay it on top of the apples.
Retain and Release: Pinch the edges together to seal after trimming the extra dough. Slit the top crust just a little to let steam escape.
Structured Coating
Cut the second disk of dough into 1/2-inch-wide strips after rolling it out.
To make a lattice design, lay half of the strips over the pie in one direction and weave the other half over and under.
Topping with Streusel
Create Streusel: Crumbly texture achieved by combining flour, sugar, and butter.
As a finishing touch, top the apple filling with the streusel mixture.
Pie Making
Directions for Baking
Heat Oven to 425°F (220°C): Get your oven heat set to high.
Before baking, set the pie on a baking pan to collect any juices that may leak. Turn the oven down to 375°F, or 190°C, and continue baking for another 30–35 minutes, or until the crust becomes golden and the filling bubbles. The first baking time should be 20–25 minutes.
Refreshing and Presenting
Put the Pie in the Refrigerator: Give the pie two hours to chill before cutting. This aids in the setting of the filling.
Warm or room temperature, top with whipped cream or vanilla ice cream if desired, and serve the pie.