Watkins Pie Crust
Watkins Apple Pie Filling
1 1/2 cups / 375 mL flour (Pastry Flour is recommended for a flaky crust)
1/2 tsp / 2.5 mL salt
1/4 tsp / 1.25 mL baking powder
3/4 cup / 180 mL chilled butter
1/4 cup / 60 mL (or less) iced water
6-8 tart apples sliced
3/4 cup / 180 mL sugar
2 tbsp / 30 mL butter, cut into small pieces
1 tsp / 5 mL Watkins Ground Cinnamon
1/2 tsp / 2.5 mL ground ginger
1/2 tsp / 2.5 mL Watkins Pure Lemon Extract
Sift dry ingredients together and lightly work in chilled butter. Sprinkle just enough iced water over the floured butter to dampen, toss mixture back and forth to blend. Use only enough water to hold flour and butter together. Roll in waxed paper. Place in refrigerator and chill for several hours.
Apple Pie Filling
Core and slice apples. In a large mixing bowl combine sugar, Watkins Ground Cinnamon and Watkins Ground Ginger. Add Watkins Pure Lemon Extract, sliced apples and butter. Gently stir together until combined.
Dust board lightly with flour. If dough sticks to board, loosen with knife, dust with a little more flour. Use as little flour as possible or crust will be tough. Roll crust thin, to 1/8-inch / 3-mm thickness. Place rolled thin dough loosely on prepared pie tin.
Add plenty of filling. Filling should be the same height as top of pie tin.
With a sharp knife, cut excess crust away from edge of pie tin. Leave 1/2-inch / 1.25-cm over edge, the pie crust will shrink when baking.
Combine remaining dough and roll out second crust following steps 1 and 2. Cut second crust into long strips and place loosely over top of filling in a lattice pattern. Press edges together with fork.
Preheat oven to 400°F / 200°C.
Prepare pie tin by lightly dusting with flour. Do Not Grease.
Bake pie for 10 minutes at 400°F / 200°C. Reduce heat to 350°F / 180°C for 40-50 minutes - until crust is lightly brown.