Apple Pie
Crisp, sweet apples and a warming spice blend are wonderfully paired with a flaky, all-butter crust in our Gold Standard Apple Pie. The apples are cooked down on the stove first to ensure they won’t release too much liquid once baked, avoiding the dreaded “soggy bottom” crust.
Apple Pie
Makes 1 (9-inch) deep-dish pie
Ingredients
¼ cup (57 grams) unsalted butter3 pounds (1,362 grams) sweet firm apples, sliced ¼ inch thick (about 8½ cups or 1,150 grams)½ cup (110 grams) firmly packed light brown sugar¼ cup (50 grams) granulated sugar3½ tablespoons (28 grams) cornstarch1 teaspoon apple pie spice¼ teaspoon kosher salt1 tablespoon (15 grams) fresh lemon juiceAll-Butter Pie Dough (recipe follows)1 large egg (50 grams)1 tablespoon (15 grams) waterSparkling sugar, for sprinkling
Instructions
In a large saucepan, melt butter over medium heat. Stir in apples until coated, and cook, stirring occasionally, until apples start to soften, 5 to 7 minutes.
In a medium bowl, whisk together brown sugar, granulated sugar, cornstarch, pie spice, and salt. Add sugar mixture to apples, stirring to coat. Cook, stirring frequently, until apples are fork-tender and liquid is thick and translucent, 4 to 6 minutes. Stir in lemon juice. Remove from heat, and transfer to a large heatproof bowl. Let cool completely.
On a lightly floured surface, roll half of All-Butter Pie Dough into a 13-inch circle (about 1/8 inch thick). Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Pour cooled apple mixture into prepared crust.
On a lightly floured surface, roll remaining All-Butter Pie Dough into a 13-inch circle (about 1/8 inch thick). Using a pastry wheel, cut 10 (1-inch-wide) strips. Place 5 strips horizontally on top of filling, spacing evenly. Fold back alternating strips, and place 1 strip vertically across horizontal strips; unfold strips. Repeat with remaining 4 strips to create a lattice pattern. Trim excess dough from strips to ½ inch beyond edge of plate, and press dough strips into bottom crust. Fold edges under, and crimp as desired. Freeze pie for 20 minutes.
Position oven rack in bottom third of oven. Preheat oven to 400°F (200°C).
In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, lightly brush egg wash onto lattice of pie, avoiding crimped edges. Sprinkle sparkling sugar on top.
Bake until crust is golden brown and filling is bubbling, 40 to 45 minutes, covering with foil to prevent excess browning, if necessary. Let cool for at least 2 hours or completely before serving. Cover and refrigerate for up to 3 days.
All-Butter Pie Dough
Makes 1 (9-inch) deep-dish double pie crust
Ingredients
3 cups (375 grams) all-purpose flour2 teaspoons (6 grams) kosher salt1 cup (227 grams) cold unsalted butter, cut into ½-inch cubes½ cup (120 grams) ice water, plus more as needed
Instructions
In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter, and pulse until mixture is crumbly and butter pieces are pea-size. With processor running, add 1/2 cup (120 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.
Turn out dough, and divide in half. Press each portion into a flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months. If using from frozen, let thaw in refrigerator overnight.
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