Pressure Oven Apple Pie

Pressure Oven Apple Pie



Learn how to make apple pie in the Pressure Oven

apple pie made in the pressure oven




2 1/2 cups all-purpose flour

1 1/2 cups (3 sticks) cold, unsalted butter + cubed

1/2 cup ice water

3 teaspoons sugar

1/4 teaspoon salt


8 cups cored, peeled, and sliced apples

2 tablespoons lemon juice

2/3 cup sugar + 1 tablespoon for the crust

1/4 cup brown sugar

1/4 cup all-purpose flour

1 egg yolk

2 tablespoons butter

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Splash of water




In a large mixing bowl - whisk together Flour, Sugar, and Salt

Cut in cold, cubed Butter

Slowly drizzle in Ice Water, around a tablespoon at a time

You should have a coarse, crumbly mixture

Bring the dough together by hand and separate into two equal balls

Cover with plastic wrap and flatten with palms into 2" inch thick disks - Refrigerate for at least 2 hours


In a large mixing blow, toss peeled and sliced apples in lemon juice, flour, sugars, cinnamon, and nutmeg - set aside

On a lightly floured surface, roll out 1 1/2 of dough into a circle, 12"-14" inch round, about 1/4" inch thick

Gently lift the dough into a lightly greased pie pan

Spoon apple mixture into pie pan and cover the tops of apples with slices of butter

Roll out the other half of dough and gently cover pie - pierce holes along the top of the pie

Brush egg yolk over the crust and sprinkle with sugar

Place pie onto the center rack and seal the Pressure Oven's door

Press the 'Bake' function

Set temperature to 375°F for 50 minutes and press 'Start'

Your pie is done when the crust is golden brown

Allow the pie to rest for 15-30 minutes before serving and...