Celebrating #PiDay with an Ambrosia apple pie… an apple lover’s pie, with a short crust pasty. Be well my friends!
Short crust Pastry
- 2 ¼ cup all-purpose flour
- ¼ tsp salt
- ¾ cup cold unsalted butter, cubed
- 8 tbsp ice water, approximately
In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Next, add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form two discs.
Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
Roll out the dough on a floured work surface 1/8-inch thick sheet.
* too little water will cause a crumbly texture making it difficult to roll out a sheet of pastry without cracks
Ambrosia Apple Pie Filling
- 12 cups peeled & sliced Ambrosia apples (about 9 apples – sliced 1/4-inch thick)
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tbsp rolled oats
- 1 egg mixed with 2 tbsp water, for brushing
- sugar and cinnamon, for sprinkling
Preheat the oven to 400°F.
Toss the sliced apples with the lemon juice. Place half of the apples in a sauté pan or saucepan and heat over medium heating, until some of the juices cook out and the apples soften, about 10 minutes. Remove the apples from the pan using a slotted spoon and stir with the remaining uncooked apples to cool.
In a large bowl toss the sliced apples with the granulated sugar, brown sugar, cinnamon, nutmeg & salt to blend, then mix in the lemon juice and set aside.
Dust a 9-inch pie plate with flour and line the plate with the rolled-out pastry. Sprinkle the bottom of the shell with the oats so that they will help absorb any excess juices. Spoon the apple filling into the shell. If using a full crust, place the second rolled-out pastry over the apples. Trim any excess dough and pinch the edges of the crust together to create a fluted edge. Brush the pastry with the egg wash. Stir a little sugar and cinnamon together and sprinkle generously overtop. Lastly, use scissors to snip opening in the top crust to allow steam to escape.
Optional – use pie dough cutters to create fun shapes and adorn the pie in a creative manner unique to you! Then brush with the egg wash and sprinkle with sugar/cinnamon mixture.
Place the pie on a parchment-lined baking tray and bake for 10 minutes at 400°F. Reduce the oven temperature to 375 °F and continue to bake for another 45 to 60 minutes, until the crust is golden brown and the filling is bubbling.
Cool the pie for at least 2 hours before slicing to serve.
In addition to this Ambrosia Apple Pie recipe, you can find more of my favourite dessert recipes here.