Nothing says comfort like a warm apple pie fresh from the oven.
With buttery, flaky crust and a filling of spiced apples, it’s the perfect blend of tart and sweet.
Serve it with a scoop of vanilla ice cream for a classic treat that captures the essence of fall.
Yield 8-10 Servings
Mis en Place
Pastry
500 G. AP Flour
10 G. Sugar
10 G. Salt
450 G. Unsalted Cold Butter, cubed
120 G. Ice Water
Apple Pie Filling
4lb. Honeycrisp Apples,
peeled, cored and cut into slices 1/4 inch thick
45 G. Unsalted Butter
100 G. Brown Sugar, firmly packed
50 G. Granulated Sugar
5 G. Ground Cinnamon
2 G. Salt
2 G Ground Nutmeg
20 G. Cornstarch
5 G. Vanilla Extract
15 G. Lemon Juice, freshly squeezed
30 G Unsalted Butter, cold, cut into 1/2-inch pieces
Topping
1 Egg, beaten with a splash of water
10 G. Granulated Sugar, for sprinkling,
Method
Step 1
Make pastry dough
Combine flour, sugar and salt in a mixing bowl fitted with a paddle attachment.
Add cold cubed butter and mix until the butter is mostly incorporated into the dry ingredients
with pads of butter still intact.
Add the cold water and mix until the dough is just combined.
Finish by hand to fully incorporated.
Split into 2 discs, wrap and let the dough rest in refrigerated for minimum 1 hr or up to 24 hrs.
Step 2
Make Filling
In a large Dutch oven, melt butter and then stir together the apples, brown sugar, granulated sugar,
cinnamon, salt, nutmeg and cornstarch.
Set over medium heat, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes.
If needed add a splash of water to prevent the dry ingredients from sticking to the bottom of the pan.
Remove from the heat, stir in the lemon juice and vanilla extract, then let cool to room temperature, about 30 minutes.
Step 3
Assembly
Once dough has rested, roll one disc on a lightly flour dusted surface and transfer to a 9" deep dish pie plate.
Trim the edges leaving a 1/2 inch overhang.
Dock the base of the pie plate with a fork to prevent air bubbles.
Next fill the pie plate with the cooked apples.
Place in refrigerator.
Step 4
Next, roll out the second disc to 1/8" thick and cut strips for the lattice.
I like to use a fluted pastry wheel and make the strips about 1.5-2" wide.
Cut six strips, each 12" long.
With the remaining dough, cut leaf shapes using a cutter or knife.
Step 5
Take the pie plate from the refrigerator and scatter cold butter pieces over the filling.
Brush the edges of the pie with the beaten egg, then lay the lattice strips over the top, weaving them to create a basketweave pattern.
Trim any overhang to align with the base crust, tuck the edges under, and flute them decoratively with your fingers. Brush the underside of the leaf cutouts with egg wash and arrange them over the lattice for a beautiful, finishing touch.
Chill in the refrigerator one last time for a minimum of 1 hr minutes to overnight.
Step 6
Preheat oven to 390-400°F
*My oven runs a little hot so I set it to 390.
Place the pie dish on a sheet pan and bake,
after 30 minutes, tent the pie with foil if it starts to become too brown.
Bake for a remaining 30 minutes.
Let cool at room temperature for at least 1 hour before serving.
Serve with a scoop of French vanilla ice cream for a classic old fashioned treat.
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