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A baked apple pie, decorated with lattice and cut out leaves crust. The pie is surrounded with several Ambrosia Apples.

Ambrosia Apple Pie

‘Heartwarming’ perfectly describes this Ambrosia Apple Pie... with the intoxicating aroma of baked apples, cinnamon, nutmeg and brown sugar, it’s sure to transport you to a cozy & happy place!
The final result will be a perfectly tender and flaky crust encasing a warm, filling bursting with the sweet and slightly tart flavour of the Ambrosia apples. This variety of apples hold their shape and will cook down to a slightly firmer texture leaving you with beautifully sliced apples in every bite.
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Prep Time 25 minutes
Cook Time 1 hour
Inactive time 2 hours 30 minutes
Total Time 3 hours 55 minutes
Course Dessert
Cuisine North American
Servings 6 -8 People

Ingredients
  

Shortcrust Pastry

  • 2 ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup cold unsalted butter cubed
  • 8 tablespoons ice water approximately

Pie Filling

  • 12 cups peeled & sliced Ambrosia apples about 9 apples - sliced ¼-inch thick
  • 2 tablespoons lemon juice
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 tbsp rolled oats
  • 1 egg mixed with 2 tablespoons of water for brushing
  • sugar and cinnamon for sprinkling

Instructions
 

Pastry Preparation:

  • 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. Add the water and pulse again until the dough just begins to form. Add water as needed. (Too little water will cause a crumbly texture making it difficult to roll out a sheet of pastry without cracks)
  • 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 ⅛-inch-thick sheet.

Pie Preparation:

  • Preheat the oven to 400°F.
  • 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 (this 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 on top. Use scissors to snip openings 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.

Bake the Pie

  • 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.

Serve

  • Cool the pie for at least 2 hours before slicing to serve. Serve the pie at room temperature, with a scoop of vanilla ice cream or a drizzle of cream, for a truly indulgent dessert experience. Enjoy!
Keyword Ambrosia Apple recipes, Ambrosia Apples, Apple pie, apple recipe, fall baking, fall dessert recipe, Short crust pie recipe, Thanksgiving dessert
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