Classic Apple Pie:
This is the ultimate apple pie recipe and it's sure to become a family favorite.
Ingredients for crust:
2 1/2 cups all-purpose flour (spooned and leveled)
1 tsp. salt
1 tsp. sugar
2 sticks unsalted butter (very cold, cut into half inch pieces)
1/4 to 1/2 cup ice water
Making the pie dough:
Combine flour, salt and sugar in a food processor and pulse to sift together. Add the cold butter and pulse 8 - 12 times until mixture looks like a course meal.
- Drizzle in 1/4 cup of ice water while continuing to pulse. Dough should be crumbly but hold together when squeezed with fingers. If necessary add more water 1 tablespoon at a time but don't add more than 1/2 cup in total.
- Transfer crumbly dough to the counter top and form into two equal disks, each about 1 inch thick. Wrap each disk in plastic wrap and refrigerate for at least an hour (or up to two days). Disks can be frozen for up to 3 months.
Helpful tips for making perfect dough: Keep all ingredients as cold as possible and avoid over-handling the dough with your hands. Heat from your hands and over-kneading will make the dough tougher and difficult to roll out.
Ingredients for filling:
6 apples (preferably tart and firm like Honey Crisp) peeled, cored and cut into 1/4 slices
1/4 cup flour
1/2 cup sugar
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
2 Tbl. butter
2 Tbl. lemon juice
egg wash (1 beaten egg plus 1 Tbl. milk)
sanding sugar for sprinkling
Making the pie filling:
Place one disk of dough on a lightly floured work surface. Roll into a 13-inch round (about 1/8 inch thick). Fit into 9-inch pie dish (avoid stretching the dough). Trim access dough around rim. Freeze until firm (30 minutes).
Roll out remaining disk of dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet and refrigerate until firm (30 minutes).
Preheat oven to 400 degrees. In a large bowl, toss to combine apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Generously fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place remaining dough round on top of pie. Trim edges flush with rim; press to seal, crimping edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash, sprinkle with sanding sugar and refrigerate for 30 minutes.
Place pie on a baking sheet and bake until crust begins to turn golden brown (about 20 minutes). Reduce oven temperature to 350 degrees and bake until crust is golden brown and juices are bubbling (about 35 minutes). Cover with foil if browning too quickly. Cool on a rack and serve warm or at room temperature.