Apple Pie

Ingredients

Preheat oven to 425 degrees

In a bowl, mix apples, spices, brown sugar, salt, and flour together and set aside.
In a food processor, mix 1.5 cup flour, salt, sugar, butter.
Pulse mixture until butter is the size of peas.
Add remain flour and pulse 4-5 times.
Slowly pour water and vodka into the food processor while pulsing just until combined.
Divide dough into two equal balls.
Roll dough out and place bottom crust into an 8-inch pie pan. Pour pie filling into the pie shell and place butter on top of apples. Brush water around the rim of the lower pie crust, cover with top crust, seal edges together, and create a fluted edge.
Cut vent holes in the top crust.
Bake at 425 degrees for 15 minutes. Reduce heat to 350F and make for 1 hour or until crust is lightly brown and filling is bubbling.
Cool completely and serve with vanilla ice cream!

Notes

For the best pie result, make your pie in a disposable aluminum pie pan. Aluminum pans are thinner so they will freeze faster which will reduce the risk of ice crystals forming. Ice crystal formation could change the texture of the pie.
Once the pie is assembled, wrap it with plastic wrap at least twice. Freeze the pie completely level.

Unwrap the pie and place it on a baking sheet and put it into a cold oven. Turn on the oven to preheat to 425. Once the oven comes up to the temperature set a timer for 15 minutes. Once 15 minutes is up, reduce heat to 375F, cover pie with foil, and bake for 1 hour or until golden brown and bubbly! Let cool completely and serve with vanilla ice cream!

Ingredients

Directions

Preheat oven to 425 degrees

In a bowl, mix apples, spices, brown sugar, salt, and flour together and set aside.
In a food processor, mix 1.5 cup flour, salt, sugar, butter.
Pulse mixture until butter is the size of peas.
Add remain flour and pulse 4-5 times.
Slowly pour water and vodka into the food processor while pulsing just until combined.
Divide dough into two equal balls.
Roll dough out and place bottom crust into an 8-inch pie pan. Pour pie filling into the pie shell and place butter on top of apples. Brush water around the rim of the lower pie crust, cover with top crust, seal edges together, and create a fluted edge.
Cut vent holes in the top crust.
Bake at 425 degrees for 15 minutes. Reduce heat to 350F and make for 1 hour or until crust is lightly brown and filling is bubbling.
Cool completely and serve with vanilla ice cream!

Notes

For the best pie result, make your pie in a disposable aluminum pie pan. Aluminum pans are thinner so they will freeze faster which will reduce the risk of ice crystals forming. Ice crystal formation could change the texture of the pie.
Once the pie is assembled, wrap it with plastic wrap at least twice. Freeze the pie completely level.

Unwrap the pie and place it on a baking sheet and put it into a cold oven. Turn on the oven to preheat to 425. Once the oven comes up to the temperature set a timer for 15 minutes. Once 15 minutes is up, reduce heat to 375F, cover pie with foil, and bake for 1 hour or until golden brown and bubbly! Let cool completely and serve with vanilla ice cream!