2cupsall-purpose flour, 260gramsspoon flour into cup and level with knife. Gluten-Free flour mix can be substituted but may need to increase oil by a couple teaspoons or so.
1/2cupchoice of canolamild olive oil, sunflower or vegetable oil
1/4cupmilkwater or non-dairy milk can be substituted. If dough is dry drizzle in a little more oil, not water.
For the filling:
9cups~3 lbs thinly sliced apples, peeled or unpeeled - choose a combination of sweet and tart apples
3/4cupgranulated sugaror part brown sugar
3Tbspall-purpose flouradd 2-3 Tbsp more if apples are very juicy
1tsp ground gingeroptional
For pie crust: Stir dry ingredients together in a medium bowl. Measure oil and milk together in a glass measuring cup. Add all at once to the flour; stir lightly and quickly with a fork, just until flour is completely moistened.
Shape into a ball with your hands. Dough should form into a slighly moist ball. If not, put back in boil and drizzle a little more oil. Cut the ball of dough in half with a knife.
Lightly dampen a smooth work surface so that a square sheet of wax paper will stick. (Wax paper or silpat mat work best) Place one half of dough on surface, place second sheet of wax paper or mat on top and flatten dough with your hand.
Roll from center of dough towards edges until dough is an even thickness (about 1/8 inch) and about 1 inch wider than diameter of the pie dish.
Remove top sheet of wax paper. Lift by holding bottom sheet and invert over dish.
Gently lift and set dough firmly against dish, smoothing any air bubbles. Save scraps that might tear from edges for patching later.
Combine filling ingredients and place in dish, arranging apples so they are slightly compacted.
Roll second crust and invert over filling. Pinch and roll top and bottom edges together, tucking firmly onto rim of dish. If dough cracks, mend by pressing together or adding a scrap of dough.
Cut vents in top for steam to escape. For a slightly crunchier sweet crust, brush lightly with milk and dust with granulated sugar. (But not for savory pies!)
Bake at 400°F about 1 hour until golden brown and juices are bubbly. I suggest placing a sheet of aluminum foil on the rack below the pie to catch any juices.
Cool slightly before serving or serve at room temperature. Best enjoyed the same day, or reheat second day before serving.
Wax paper is key to rolling the dough, or use two silicone mats. I've tried plastic wrap and parchment but neither work well.If you prefer less liquidy pie juices, sprinkle the bottom crust with a scant tablespoon instant tapioca before adding the apples. This post in Simply Recipes has great tips on baking apple pie and many other delectable pies.