Apple Pie
Apple pie is the quintessential autumn dessert. Tart Granny Smith apples provide
a nice balance to the sweet cinnamon sugar filling and the buttery, flaky crust.Yield: 9-inch pie
Servings: 8 slices
Ingredients
Double Crust Pie Dough:
- 2 ¾ cup all-purpose flour
- 1 ¼ tsp kosher salt
- ¾ cup unsalted butter, cut into small cubes
- ¼ cup vegetable shortening, cut into small cubes
- ½ cup ice cold water
Apple Filling:
- ½ cup dark brown sugar, packed
- ¼ cup all-purpose flour
- 1 ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 7 medium Granny Smith apples (2 pounds 5 oz cored, peeled, sliced)
- 2 Tablespoon fresh squeezed lemon juice
- 4 Tablespoon unsalted butter, cut into small cubes
Egg Wash and Topping:
- 1 large egg
- 1 Tablespoon whole milk
- 2 Tablespoon turbinado sugar
- ¼ teaspoon ground cinnamon
Instructions
- Prepare pie dough.
- Lightly dust work surface with flour. Roll out larger piece of dough to a circle 1/4-inch thick and about 13-inches in diameter. Transfer dough to 9-inch pie plate. Press the dough to the sides and bottom of pie plate. Allow excess dough to hangover plate. Cover with plastic wrap and keep chilled in the fridge.
- Roll out smaller piece of dough to a circle 1/4-inch thick and about 11-inches in diameter. Cover with plastic wrap and leave at room temperature while you prepare apples.
- Preheat oven to 425 degrees F.
- Apple Filling: Whisk together brown sugar, flour, cinnamon and salt. Set aside.
- Wash, peel, and core apples. Slice apples to about 1/4-inch thick. Place sliced apples in a large bowl. Add lemon juice and toss to distribute. Add brown sugar mixture and fold to coat apple slices.
- Place apples in dough-lined pie plate, making a mound in the center. Distribute cubed butter over the apples.
- Place remaining rolled dough over apples. Cut vents in the center of the dough to allow steam to escape during baking.
- Trim excess dough, leaving about a 1-inch overhang. Fold overhang into the pie and flute the edges with a fork, or crimp with your fingers.
- To make egg wash: whisk together egg and milk. Lightly brush the top of the pie with egg wash. Sprinkle with topping.
- To making topping: whisk together turbinado sugar and ground cinnamon. Sprinkle over egg washed pie.
- Plate pie plate on a baking sheet. Bake for 15 minutes. Reduce oven temperature to 350 degrees F. Bake for another 40-45 minutes, rotating pie halfway through baking. Bake until top of pie is golden brown and apples are tender. Test to see if apples are done by piercing a knife through the vents. Let pie cool to room temperature on a wire rack. Serve at room temperature.
Pie Dough:
- Place butter and shortening in the freezer 10 minutes before making pie dough.
- In the bowl of a food processor, pulse together flour and salt. Add the chilled butter and shortening. Pulse until texture resembles coarse sand.
- Add 1/4 cup cold water. Pulse. Continue to add water 1 Tbsp at a time until dough almost comes together. Turn dough out onto a clean working surface and push dough bits together into a cohesive mass.
- Divide the dough into two pieces, on slightly larger than the other. Flatten the two pieces and wrap separately in plastic wrap. Chill in the fridge for at least 1 hour, up to 2 days.
- Remove dough from fridge and let stand at room temperature for a couple minutes until pliable.