My Apple Pie

The Art Institute of Charlotte Senior chef Melissa Giordano

Praline Pecans

20 minutes

25 minutes


Pie Dough
1 cup flour
1/2 cup cold butter, chopped
1/4 cup water

Apple Pie Filling
½ cup Praline Pecans, chopped
2 granny smith apples
1/3 cup brown sugar
1/4 cup white sugar
2 Tbsp butter
1 Tbsp cornstarch
1 Tbsp water

Pie Dough
Combine flour and cold butter pieces in a bowl. Using your fingers, begin to pinch and combine the butter and flour. Keep working the flour and butter until the largest pieces are no larger than peas. Add water to the mixture and toss with your hands, pressing it together. Wrap dough in plastic wrap and store in fridge until ready for use.

Apple Pie Filling
Peel and cut apples; place in small sauce pot along with the sugars and butter. Apples will begin to release liquid. When you have a good amount of liquid, combine cornstarch and water; aggressively stir while adding the cornstarch and mixture thickens. Remove from heat and put filling in the refrigerator to cool completely before making pies.

Once the filling is cooled, bring out the dough and roll out a small circle, about 5 inches wide. Place a dollop of apple pie mixture right in the middle. Brush egg wash around the edges of the dough so when you fold the edges in together, it all sticks to itself. Place pies on a baking sheet in a 400 degree oven for 20-25 minutes, until pie dough is a golden crispy brown.

Tags: Apple, apple pie, Art Institute, brown sugar, fall recipe, praline pecans, recipe

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