Ingredients
Equipment
Method
- In a large bowl, whisk together the 2 ½ cups of all-purpose flour and 1 teaspoon of salt. Add the cold, cubed butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add the ½ cup of ice water, 1 tablespoon at a time, mixing until the dough just comes together. If it seems too dry, add another 1–2 tablespoons of ice water. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).2.5 cups all-purpose flour, 1 teaspoon salt, 1 cup unsalted butter, 0.5 cup ice water
- In a large bowl, combine the peeled, cored, and sliced apples. Add the granulated sugar, brown sugar, 2 tablespoons of flour or cornstarch, cinnamon, nutmeg, allspice (if using), and lemon juice. Toss gently to coat the apples evenly. Let this mixture sit for about 15–20 minutes to allow the apples to release some of their juices, which will help create a syrupy filling.6-8 medium apples apples, 0.25 cup granulated sugar, 0.25 cup packed light brown sugar, 2 tablespoons all-purpose flour or cornstarch, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground allspice, 1 tablespoon lemon juice
- On a lightly floured surface, remove one disk of chilled dough from the refrigerator. Let it sit at room temperature for about 5–10 minutes if it's very stiff. Roll the dough out into a 12-inch circle, about ⅛-inch thick. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a ½-inch overhang.
- Pour the prepared apple filling into the pie crust, mounding it slightly in the center. Dot the top of the apples with the 2 tablespoons of butter pieces.2 tablespoons unsalted butter
- Roll out the second disk of dough into an 11-inch circle. You can either place this whole circle over the filling and cut vents for steam to escape, or cut it into strips for a lattice top. If using a full top crust, place it gently over the filling. Crimp the edges of the top and bottom crusts together to seal. If making a lattice, lay the strips over the filling in an over-under pattern and crimp the edges.
- If you’re using an egg wash, whisk together the egg and milk or water in a small bowl. Brush this mixture lightly over the top crust. Sprinkle generously with turbinado sugar for a sparkly, crunchy finish.1 large egg, 1 tablespoon milk or water, Turbinado sugar
- Preheat your oven to 425°F (220°C). Place the pie on a baking sheet (to catch any drips) and bake for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 45–60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent it loosely with aluminum foil.
- Once baked, carefully remove the pie from the oven. Let it cool on a wire rack for at least 2–3 hours before slicing. This is crucial to allow the filling to set properly.
Notes
Store at room temperature for up to 2 days, or refrigerate for up to 4-5 days. Reheat at 350°F (175°C) for 10-15 minutes, or microwave. Freeze for up to 2-3 months.
