Apple Pie

Ingredients:

  • Crust
    • 3 cups all-purpose flour
    • 1 cup butter (cut into ½ inch pieces)
    • 2 tablespoons granulated sugar
    • ½ teaspoon kosher salt
    • 1 tablespoon apple cider vinegar
    • 8 tablespoons ice water (or more, if needed)
  • Filling
    • 3½ pounds assorted apples (Granny Smith, Honeycrisp, Gala, cored, peeled, and thinly sliced)
    • 2 tablespoons lemon juice
    • 2/3 cup granulated sugar
    • 2 tablespoons all-purpose flour, plus more for rolling
    • 1 teaspoon cinnamon
    • ½ teaspoon vanilla extract
    • ¼ teaspoon kosher salt
    • 2 tablespoons unsalted butter (cut into small pieces)
    • 1 egg beaten with 1 tablespoon water
  • Coarse sugar (for sprinkling)

Directions

Place flour and butter into freezer for 30 minutes before starting crust process.

In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.

Turn dough onto a lightly floured surface, form into 2 equal size balls, and flatten into disks (making sure there are no/minimal cracks).

Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.

Preheat oven to 425º F with a large baking sheet on the middle rack and lightly grease a 9x1.5 inch pie dish with cooking spray.

On a lightly floured surface, roll out one disc of dough into a 12 inch circle. Drape over pie dish and gently press to fit (don’t stretch). Refrigerate 30 minutes or freeze 10 minutes.

In a large bowl, toss apple slices with lemon juice, sugar, flour, cinnamon, vanilla, and salt until well combined. Transfer apple mixture into the crust-lined pie dish. Dot all over with butter.

Roll out second disc of dough into a 12 inch circle and drape over apple filling, trim edges to 1 inch, tuck overhang up and over itself, and crimp edges. Brush with egg wash and make six 2 inch slots in the center. Sprinkle with coarse sugar.

Place pie onto preheated baking sheet and bake 20 minutes, then reduce heat to 375º F and bake until golden and bubbly, 40 minutes more. (If edges begin to look dark, cover with foil.)

Let cool on a wire rack at least 2 hours before serving.

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