I should have taken more/better quality photos, but I wasn’t sure how it was going to turn out. Turns out? It’s faaantastic. Like, the best apple pie I’ve ever had. Seriously. ‘Tis the season for apple pie…so get some!!!!
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 tbsp white sugar
- 1 tbsp brown sugar
- ice water (about 4-6 tbsp)
- 4 large honeycrisp apples – peeled, cored, sliced into 1/4″ slices and quartered. I have a nice peeler/corer/slicer to do this for me, but I enjoy doing it by hand sometimes.
- 3 tbsp unsalted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 1/2 tsp cinnamon
- about 1/4 tsp freshly grated nutmeg
2 tsp freshly grated ginger
1 tbsp corn starch combined with 3 tbsp cold water
Make the dough first.
Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.
Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.
Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
Preheat oven to 350 degrees.
Peel, core, slice and quarter the apples. Toss in a bit of lemon juice if you have it. Get a large skillet out and put it on med-high heat. Put all of the apple slices in the pan. Top with the sugars, cinnamon, nutmeg, ginger and butter. Combine and cook for about 5 minutes. The apples will soften and you will have a deeeelicious sauce in the bottom of the pan. Add in the cornstarch/water mixture when the apples are soft, yet still a bit firm and the juice is bubbling/boiling. Combine well- it will thicken. Remove from heat, put in a bowl and refrigerate for at least an hour. It should be about room temperature when it goes into the pie.
Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish – I personally like it more rustic looking.
Add filling to the pie.
Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger.
Slice a couple vents in the top and brush with a mixture of egg and a dash of milk to give a nice sheen.
Bake at 350 degrees for about an hour. I removed mine when the crust was golden brown and the filling started bubbling out of the crust edge on one side.
It is soooo flaky and buttery. Sweet and spiced. It is autumnal and exactly how I felt today.