Sous Vide Apple Pie
AuthorAJ Hussey
Sift the flour into a large bowl and add the salt.
Cut the butter into the flour and using your hands mix it for about 2 mins
Make a well in the flour-butter mixture and add in the water and mix until it comes together and holds. (DO NOT OVERWORK THE DOUGH OR KNEAD IT. it will make it tough)
Wrap in cling film and place in refrigerator for min 30 mins.
Preheat the sous vide water to 160F.
Place all the ingredients in a bowl and mix a let it sit for 10 mins.
Empty a bowl into a vacuum sealed bag and place in the sous vide cooker for 1 hour.
Remove from a bag and place the filling in a pot on Med. High and cook until the juice is thick and flows slowly when you pull a spatula through it.
Place on a cookie pan and let cool to room temp.
Remove your dough from the fridge.
On a well-floured table roll out your dough to fit a pie shell. About 1 1/2 inches past the edge of the pie pan when placed in the middle of the dough.
Place your dough in the pie shell and brush the inside and top with egg wash.
Add the pie filling and roll out a top for the pie and place on top of the pie. Using a sharp knife go around the edge of the pie pan cutting off excess dough. Brush the top with egg wash and sprinkle with sugar.
Cut an X in the top of the pie to let steam escape. Bake at 425F for 20 Mins until golden Brown and turn down heat to 375F and cook for another 25 mins until deep brown.
Let Cool for 4-6 hours at room temperature.
Serve and enjoy!
Ingredients
Directions
Sift the flour into a large bowl and add the salt.
Cut the butter into the flour and using your hands mix it for about 2 mins
Make a well in the flour-butter mixture and add in the water and mix until it comes together and holds. (DO NOT OVERWORK THE DOUGH OR KNEAD IT. it will make it tough)
Wrap in cling film and place in refrigerator for min 30 mins.
Preheat the sous vide water to 160F.
Place all the ingredients in a bowl and mix a let it sit for 10 mins.
Empty a bowl into a vacuum sealed bag and place in the sous vide cooker for 1 hour.
Remove from a bag and place the filling in a pot on Med. High and cook until the juice is thick and flows slowly when you pull a spatula through it.
Place on a cookie pan and let cool to room temp.
Remove your dough from the fridge.
On a well-floured table roll out your dough to fit a pie shell. About 1 1/2 inches past the edge of the pie pan when placed in the middle of the dough.
Place your dough in the pie shell and brush the inside and top with egg wash.
Add the pie filling and roll out a top for the pie and place on top of the pie. Using a sharp knife go around the edge of the pie pan cutting off excess dough. Brush the top with egg wash and sprinkle with sugar.
Cut an X in the top of the pie to let steam escape. Bake at 425F for 20 Mins until golden Brown and turn down heat to 375F and cook for another 25 mins until deep brown.
Let Cool for 4-6 hours at room temperature.
Serve and enjoy!