✨ Ingredients:
Crust:
2 ½ cups all-purpose flour
2 tbsp Batey pure cane sugar
1 tsp salt
1 cup cold butter, cubed
6–8 tbsp ice water
Filling:
6–7 medium apples (Granny Smith or Honeycrisp), peeled and sliced
1/2 cup Batey turbinado sugar
1/3 cup Batey pure cane sugar
2 tbsp all-purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
¼ tsp salt
1/4 tsp vanilla
3 tbsp lemon juice
2 tbsp butter
✨ Instructions:
Prepare the Crust:Mix flour, Batey pure cane sugar, and salt. Cut in cold butter until crumbly. Add ice water gradually until dough forms. Divide into two discs, wrap, and chill for 1 hour.
Prepare the Filling:Toss apple slices with Batey turbinado sugar, flour, cinnamon, nutmeg, salt, and lemon juice and vanilla. Let sit for 10 minutes.
Assemble the Pie:Roll out one dough disc for the bottom crust and fit it into a pie dish. Add the apple filling and dot with butter. Roll out the second disc and place it over the filling. Crimp the edges and cut slits to vent, or create a lattice.
Bake:Preheat oven to 375°F (190°C). Sprinkle the top crust with Batey turbinado sugar for extra crunch. Bake for 45–55 minutes until the crust is golden and the filling bubbles.
Cool and Serve:Let the pie cool for at least 2 hours before slicing. Serve with vanilla ice cream or whipped cream for the ultimate treat!