Ingredients:
- 1 cup (1 brick) Kerrygold Butter, at room temperature
- 1/4 cup sugar, plus 2/3 cup for the filling and a little extra for sprinkling
- 2 large eggs, plus an extra for egg wash
- 2 1/2 cups all-purpose flour
- 1 1/2 pounds (4 to 5) tart crisp apples, such as Granny Smith, peeled, quartered, cored, and sliced
- 1/8 teaspoon ground cloves
Directions:
Cream butter and 1/4 cup of the sugar in the bowl of an electric mixer; add 2 of the eggs and beat until smooth. Reduce mixer speed and add flour a heaping half cup at a time to form stiff but sticky dough. Turn onto a floured surface and form into a ball. Divide dough into 2/3 and 1/3 portions; wrap each in plastic and press to flatten into a round. Refrigerate at least 1 hour and up to 3 days. When ready to bake, adjust oven rack to lower-middle position and heat oven to 350 degrees. Toss apples with remaining 2/3 cup of sugar and the cloves. Roll the larger dough round on a floured surface to a 13-inch circle; fit into a 10-inch tart pan or a 9 1/2-inch deep-dish pie plate. Turn apples into pie plate. Roll remaining portion of dough on a floured surface into a 10-inch circle. Lay pastry over apples and pinch with bottom piece of dough to seal; flute edges. Brush with an egg wash, and decoratively slit the dough top with a paring knife. Bake until pie is golden brown, 45 to 60 minutes. Remove to a wire rack to cool. Cut into slices and serve.
For more about the Ballymaloe Cookery School, visit www.cookingisfun.ie.
http://kerrygoldusa.com/recipes/darina-allen-s-cullohill-apple-pie
