We love apple pie, I can make it anytime, and we end up eating it all up.
The crust is so flaky, the apples are delicious and slice holds up very well when sliced. This one is a keeper!!
crust recipe :
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
- 1/2 cup ice water
- In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
- Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
- Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.
- 1/4 cup all-purpose flour, plus more for rolling dough
- 1 recipe (2 disks) Basic Pie Dough
- 4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.)
- Preheat oven to 450 degrees with a rack set in lowest position. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking.
- Peel, core, and cut apples into 1/4-inch-thick slices, Add sugar, flour, cinnamon, and salt; toss to combine.
- Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Roll the next disc of dough. Lay over apples, Using kitchen shears, trim overhang to 1 inch.
- To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie.
- With a paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.