My oh my, apple pie! Oh baby this was a good one. I made this on Thanksgiving day (a Thursday) for hubby and I, shared a piece with a friend the next day, and by Saturday it was all gone. I topped my piece with whipped cream (obviously it should have been ice-cream but I didn’t wanna overdo it) and savored every bite. As most of my baking recipes are, this was a combination. One is from Bon Appetit magazine (my favorite mag of all time!) and another one from pinterest. The biggest difference between this apple pie and previous ones that I’ve made were the apples. I chose to use both Honeycrisp and Granny Smith apples which made the pie a little less tart. I also made a sauce out of the apples juice to really intensify the flavor of the filling.
One thing to note, the pie dough and the filling both have to chill for a couple hours, so basically bring your patience to the party for this one.
For the pie crust! Flour, salt, butter, water. Thank goodness I got this food processor so I didn’t have to use a pastry blender or a fork! It was smooth sailing for me this time!
Flour and salt go in.
Add the butter and pulse away. Keep the butter as cold as possible before you add it to the flour. Also, if you’re using a pastry cutter or a fork make sure that they are cold as well. The colder the butter stays, the flakier the crust.
Once crumbles have formed its time for the water so transfer to a bowl.
Add the water a bit at a time. Use a rubber spatula to mix the dough until it’s absolutely necessary to use your hands (hands=heat=butter melting)
Once all the ICE COLD water is mixed, transfer the dough to a floured counter.
Now quickly continue to shape the dough with your hands into a mound.
Divide into 2, wrap in plastic and refrigerate for no less than an hour.
Peel, core, and slice the apples.
Mix together, apples, lemon juice, butter, cinnamon, nutmeg, brown sugar, white sugar, and flour.
Cover in plastic and refrigerate for no less than 3 hours.
After the apples have been chilling for a couple hours place the juice in a saucepan over low heat until it thickens. Remove from heat and toss with apples.
Quick, Quick, Quick! Roll one piece of the dough out until it is able to cover your pie dish.
Now roll the other one out then cut even strips to make a lattice design.
Take the dish with the dough crust out and add the filling. My dough ended up being a little uneven, so I just cut the excess off and used the trimmings to fill in the extra spots. Tragedy averted!
Now quickly add the top. I started in the middle with the longest strip. Once the lattice was done, I cut off the excess as the edges and crimped the whole way around. Brush with egg wash and sprinkle the top with demerara sugar. Into the oven it goes.
Isn’t she a beauty! I like it served warm topped with whipped cream or vanilla ice-cream.
(For the dough)
2¼ cups all-purpose flour
1 tsp salt
1 cup (2 sticks) unsalted butter, cut into 1″ pieces, chilled
- 7-10 tbsp ice cold water
(For the filling)
5 large apples Granny Smith and Honeycrisp, peeled, cored, and thinly sliced
2 tbsp (¼ stick) unsalted butter
¼ cup granulated sugar
¼ cup light brown sugar
1 tbsp lemon juice
2 tsp ground cinnamon
- ¼ tsp nutmeg
½ tsp kosher salt
2 tbsp all-purpose flour
1 large egg + 2 tbsp water (egg wash)
2 tablespoons demerara sugar
Pulse the butter, flour, and salt in a food processor until the mixture is very crumbly with some small pieces of butter (no larger than a pea) remaining.
Transfer to a bowl then add 7 tbsp. ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should be minimal at this point. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.
Remove dough from bowl and place on a floured counter. Quickly form a ball and cut it in half then form each half into discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
Combine apples, butter, granulated sugar, brown sugar, lemon juice, cinnamon, salt, nutmeg, and flour in a large bowl. Cover and refrigerate at least 3 hours.
Drain apples and place liquid in a small saucepan. Return apples to bowl. Bring liquid to a simmer and cook, stirring constantly, until thickened about 4 minutes. Pour over apples and toss.
Preheat oven to 350 degrees.
Lightly flour your counter and rolling pin. Roll out the first disk of dough until it’s about 3 inches larger than the pie pan. Carefully transfer pie crust to the pie dish and refridgerate so that it stays cold.
Now roll out the second disk to about the same size as the first. If you’re going to make a lattice design like I did, then, using a pizza cutter or very sharp knife cut 3/4 inch wide strips followed by arranging the strips once the filling is added. Otherwise remove the pie from the fridge and place the filling along with any juices inside. Place second crust on top of filling and press edges of crusts together to seal. Brush top of pie with egg wash and sprinkle with demerara sugar.
Line a rimmed baking sheet with foil and place pie on sheet. Bake at 350 until crust is deep golden brown on top and juices are bubbling, about 90–100 minutes. Once done, let cool before slicing.