Heerlijk appeltaartrecept

U+60;h1 class=U+34;ql-align-centerU+34;U+62;U+60;strong class=U+34;ql-font-RalewayU+34; style=U+34;font-size: 36px;U+34;U+62;How to Make Apple Pie in 6 Simple StepsU+60;/strongU+62;U+60;/h1U+62;

U+60;p class=U+34;ql-align-centerU+34;U+62;U+60;span class=U+34;ql-font-RalewayU+34; style=U+34;font-size: 18px;U+34;U+62;HereU+39;s a detailed guide on making your classic apple pie, complete with step-by-step instructions for both lattice and standard top crusts. Whether youU+39;re a novice or a seasoned baker, weU+39;ve got everything you need right here.U+60;/spanU+62;U+60;/pU+62;

U+60;p class=U+34;ql-align-centerU+34;U+62;U+60;strong class=U+34;ql-font-RalewayU+34; style=U+34;font-size: 30px;U+34;U+62;Ingredients:U+60;/strongU+62;U+60;/pU+62;U+60;ulU+62;U+60;liU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;2 1/2 cups all-purpose flourU+60;/spanU+62;U+60;/liU+62;U+60;liU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;1 cup unsalted butter, chilled and cubedU+60;/spanU+62;U+60;/liU+62;U+60;liU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;1/4 cup cold waterU+60;/spanU+62;U+60;/liU+62;U+60;liU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;8-9 medium-sized apples, preferably a mix of tart and sweet varieties, peeled, cored, and thinly slicedU+60;/spanU+62;U+60;/liU+62;U+60;liU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;1 cup granulated sugarU+60;/spanU+62;U+60;/liU+62;U+60;liU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;1 teaspoon ground cinnamonU+60;/spanU+62;U+60;/liU+62;U+60;liU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;1/4 teaspoon nutmegU+60;/spanU+62;U+60;/liU+62;U+60;liU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;2 tablespoons lemon juiceU+60;/spanU+62;U+60;/liU+62;U+60;liU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;2 tablespoons cornstarchU+60;/spanU+62;U+60;/liU+62;U+60;liU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;1 egg, beaten (for egg wash)U+60;/spanU+62;U+60;/liU+62;U+60;/ulU+62;U+60;pU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;U+60;span class=U+34;ql-cursorU+34;U+62;﻿U+60;/spanU+62;U+60;/spanU+62;U+60;/pU+62;

Step 1: Prepare the Pie Crust

U+60;pU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;Start by making the pie crust. In a large bowl, combine the flour and cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.U+60;/spanU+62;U+60;/pU+62;

Step 2: Preheat the Oven

U+60;pU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;As you wait for the dough to chill in the refrigerator, itU+39;s a good time to get your oven ready by preheating it to 425°F (220°C). This step ensures that your oven reaches the perfect temperature for baking the pie once youU+39;re ready to pop it in.U+60;/spanU+62;U+60;/pU+62;

Step 3: Prepare the Filling

U+60;pU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;In a separate bowl, toss the sliced apples with lemon juice to prevent browning. In another small bowl, mix together the sugar, cinnamon, nutmeg, and cornstarch. Sprinkle this mixture over the apples and toss until evenly coated.U+60;/spanU+62;U+60;/pU+62;

Step 4: Roll Out the Pie Crust

U+60;pU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough from the edges.U+60;/spanU+62;U+60;/pU+62;

Step 5: Add the Filling and Top Crust

U+60;pU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;Pour the apple filling into the prepared pie crust, mounding it slightly in the center. Roll out the second disk of dough into a similar-sized circle. You can either place it over the filling as a solid top crust, or cut it into strips for a lattice design. Crimp the edges of the crust to seal, and brush the top crust with the beaten egg for a golden finish.U+60;/spanU+62;U+60;/pU+62;

Step 6: Bake the Pie

U+60;pU+62;U+60;span class=U+34;ql-font-MontserratU+34; style=U+34;font-size: 18px;U+34;U+62;Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, you can cover them with foil halfway through baking.U+60;/spanU+62;U+60;/pU+62;

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