Directions
Step 1
Make the crust: In a big bowl, whisk collectively the flour, sugar, and salt. Utilizing a pastry blender, incorporate the butter into the flour combination till pea-size crumbles type. Drizzle within the apple cider vinegar and 5–6 tablespoons of ice water and blend simply till the dough holds collectively when gently squeezed. Divide in half and form every half right into a 1-inch-thick disk. Wrap in plastic and refrigerate for a minimum of 1 hour.Â
Step 2
Grease a 9-inch pie pan with nonstick spray. On a frivolously floured work floor, roll out every dough disk to a 12- to 13-inch spherical. Switch one spherical to a rimmed baking sheet and refrigerate. Switch the second spherical to the ready pan, gently urgent the dough into the corners to keep away from stretching it and permitting the dough to overhang equally on all sides, trimming with a paring knife if crucial. Refrigerate the dough within the pan when you put together the filling.Â
Step 3
Make the filling: In a big bowl, stir collectively the sugar, freeze-dried cherries, hibiscus, brown sugar, tapioca, salt, and nutmeg. Toss the apples within the dry elements, then combine within the lemon juice till nicely mixed. Put aside for 10 minutes.
Step 4
Add the filling with any juices to the dough within the pan and unfold evenly. Lay the second dough spherical on high and press the dough layers collectively. Fold the pressed edges underneath and roll to the touch the sting of the pan. Crimp the rolled edge. Freeze the assembled pie for a minimum of half-hour, or as much as 1 hour. Â
Step 5
In the meantime, place a rack in the course of the oven and preheat to 425°F. Place the pie on a rimmed baking sheet. Brush the crust with milk and sprinkle with sugar. Utilizing a paring knife, reduce a number of slits within the high crust to permit steam to flee. Bake for 25 minutes, then flip the warmth to 375°F and proceed baking till the juices thicken and bubble and the crust is golden brown, 50–65 minutes. Switch to a wire rack and put aside to chill fully, a minimum of 4 hours.Â
Step 6
When able to serve, use a fine-mesh strainer to mud the highest of the pie with a pinch of the freeze-dried cherries. Slice and serve.
-
Make the crust: In a big bowl, whisk collectively the flour, sugar, and salt. Utilizing a pastry blender, incorporate the butter into the flour combination till pea-size crumbles type. Drizzle within the apple cider vinegar and 5–6 tablespoons of ice water and blend simply till the dough holds collectively when gently squeezed. Divide in half and form every half right into a 1-inch-thick disk. Wrap in plastic and refrigerate for a minimum of 1 hour.Â
-
Grease a 9-inch pie pan with nonstick spray. On a frivolously floured work floor, roll out every dough disk to a 12- to 13-inch spherical. Switch one spherical to a rimmed baking sheet and refrigerate. Switch the second spherical to the ready pan, gently urgent the dough into the corners to keep away from stretching it and permitting the dough to overhang equally on all sides, trimming with a paring knife if crucial. Refrigerate the dough within the pan when you put together the filling.Â
-
Make the filling: In a big bowl, stir collectively the sugar, freeze-dried cherries, hibiscus, brown sugar, tapioca, salt, and nutmeg. Toss the apples within the dry elements, then combine within the lemon juice till nicely mixed. Put aside for 10 minutes.
-
Add the filling with any juices to the dough within the pan and unfold evenly. Lay the second dough spherical on high and press the dough layers collectively. Fold the pressed edges underneath and roll to the touch the sting of the pan. Crimp the rolled edge. Freeze the assembled pie for a minimum of half-hour, or as much as 1 hour. Â
-
In the meantime, place a rack in the course of the oven and preheat to 425°F. Place the pie on a rimmed baking sheet. Brush the crust with milk and sprinkle with sugar. Utilizing a paring knife, reduce a number of slits within the high crust to permit steam to flee. Bake for 25 minutes, then flip the warmth to 375°F and proceed baking till the juices thicken and bubble and the crust is golden brown, 50–65 minutes. Switch to a wire rack and put aside to chill fully, a minimum of 4 hours.Â
-
When able to serve, use a fine-mesh strainer to mud the highest of the pie with a pinch of the freeze-dried cherries. Slice and serve.
