Breads and Pastries
Search Hala's Kitchen
2 1/2 cups flour
1 cup (8 oz) unsalted butter, cut into small cubes
Pinch of salt
2 tbsp. sugar
1/4 cup cold water
2 - 2 1/2 lb apples, peeled, cored and sliced
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 cup brown sugar
1 tbsp. lemon juice
Sift the flour and mix with the sugar and salt.
Add the butter and mix well until the mixture resembles coarse bread crumbs.
Add the water gradually and mix well.
Form the dough and divide the dough into two equal discs, wrap in plastic wrap and refrigerate for about 1 hour.
Peel, core and slice the apples.
In a large bowl, combine the apples, sugar, lemon juice, cinnamon and nutmeg.
On a floured surface, roll the the dough into two 12" circles. Transfer one of the circles into a 9" pie dish.
Pour the apple mixture into the pie dish and cover with the second circle.
Using a sharp knife cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Bake for 1 hour in a 375°F preheated oven.