Desserts
Classic Apple Pie
Is there anything more iconic than apple pie?
Ingredients
__Crust__:
__Filling__:
PRO TIP
Parcooking the apples before filling the crust allows the fruit to release juices and keep their shape during baking. This prevents a gap from forming between the filling and crust, resulting in a astoundingly tall pie.
Instructions
For crust:
Pulse flour and salt in the work bowl of a food processor until combined. Add cold butter, and pulse until butter pieces are pea-size. With processor running, add 2/3 cup cold water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Turn out dough onto a lightly floured surface, and divide in half. Shape each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or for up to 3 days.
For filling:
Combine all apples, brown sugar, granulated sugar, lemon zest and juice, salt, nutmeg, and cinnamon in a large Dutch oven. Cook over medium heat, stirring occasionally, until apples are easily pierced with a fork, about 15 minutes. Remove from heat, and spread apple slices on a rimmed baking sheet. Let cool completely. Strain apples in a colander, and discard juices. Preheat oven to 375°. Roll half of dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Spoon cooled apples into prepared crust, piling apples in center. Roll remaining dough into a 12-inch circle on a lightly floured surface. Place over apples. Trim excess dough to 1 inch beyond edge of plate. Fold edges under, and crimp as desired. Using a sharp knife, cut vents in top of dough to release steam. Whisk together egg and cream in a small bowl. Brush dough with egg wash, and sprinkle with coarse sugar. Place pie on a rimmed baking sheet. Bake for 1 hour; cover with foil after 40 minutes to prevent excess browning. Let cool for 2 hours before slicing.