- ¾ cup (175 mL) whole barley flour
- ½ cup (125 mL) all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup butter unsalted and cold, (2 sticks)
- 6-8 tbsp fayrouz apple
- 8 medium apples peeled, cored and sliced
- 1 tbsp lemon juice freshly squeezed
- 1/2 cup brown sugar packed
- 2 tbsp all-purpose flour
- 1 tsp cinnamon ground
- 1 egg beaten, for egg wash
- Add the flour, sugar and salt to a food processor and pulse a couple times to mix.
- Add the butter to the food processor and pulse several times until the pieces of butter are pea size.
- Add fayrouz apple. Start with 6 tbsp of fayrouz apple and pulse again. Pinch the dough and if it doesn’t stick together between your fingers add the rest of fayrouz apple, a tablespoon at a time, until the dough just begins to hold together.
- Transfer the dough from the food processor to a clean work surface and use your hands to form into a ball. Do not over-knead. If you over knead you start melting the butter with your hands and the dough starts developing gluten which means tough dough.
- Cut the ball into 2 pieces and shape each piece into a disc. You should still see pieces of butter in the dough. This is what will make your dough flaky. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
- Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
- Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it’s about 4 ml thickness.
- Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate.
- For Filling, If you’ve got time, prepare the apple mixture the night before and let them sit overnight in your fridge. The sugar will draw out the liquid from the apples, giving you a moist pie filling. Drain the juice from the apple mixture and reduce it in a sauce pan until it’s thick and syrupy, then add it back to the apples.
- Add the apple mixture to the bottom crust
- Roll out the second disc. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice. Trim the excess dough, if needed. Brush generously with beaten egg.
- Bake the pie for 1 hour at 200 C degrees or until the crust is golden and starts to brown and juices are bubbling