California Farm Orchard Apple Pie
We inherited a handtool to make apple pies, because all our Granny Smith apples are ripe at the same time, and making twenty pies by hand with just a knife is a lot of work. The antique hand tool below peels, slices and cores an apple in like ten seconds, amazing. We also press cider and dry apple slices. Grandpa’s secret: I use cookie dough to make apple pies, the flavors are in the crispy crust.
Open in Cookpad AppCooking Instructions
- 1
Put flour, salt, sugar, cinnamon in bread mixer, stir well. Add egg, vanilla, lemon juice, butter cut in Tbs slices, knead till smooth. Scoop in three equal parts, shrinkwrap, cool down in freezer.
- 2
Peel, core, slice 6 apples. By hand, or with this amazing little device. Precook apple slices in microwave, you wont get soggy crust.
- 3
Roll one doughball on floured board for the top, pattern with this handy tool to let the steam escape and keep the crust crispy. Or slice the top crust in 1/2” strips and weave over the top. Put in freezer on a plate till needed.
- 4
Roll out second ball for the bottom, impress pie form to get a precise diameter, put in bottom of pie form.
- 5
Use left over dough from making top and bottom and mix with third ball, roll out on floured board, impress side of pie form to cut precise sides, press in place. This crust can be thick, it tastes like cookies.
- 6
Install top, close edges with a thin tube made of left over dough, drizzle Cointreau on top. Preheat airfryer oven to 400F, bake 45 minutes, rest 30 minutes. Cut in quarters to serve farm family size portions. Enjoy.
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