This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
For the Pie Crust
- 2 1⁄2 cups flour, sifted
- 2 tbsp. sugar, plus more for sprinkling
- 1 tsp. kosher salt
- 18 tbsp. chilled unsalted butter, cut into small pieces
- 1 egg, lightly beaten
For the Filling
- 6 apples, preferably a mixture of Granny Smith and Golden Delicious, peeled, cored, quartered, and cut into 1/8" slices
- 3⁄4 cup sugar
- 3 tbsp. flour
- 2 tbsp. apple cider vinegar
- 1 tsp. ground cinnamon
- 1⁄4 tsp. kosher salt
- 1⁄4 tsp. freshly ground nutmeg
Make the crust: Put flour, sugar, and salt into the bowl of a food processor and pulse to combine. Working in 4 batches, add butter and pulse until the flour resembles coarse meal flecked with pea-size pieces of butter. Continue to pulse, sprinkling in a total of 6–8 tbsp. of ice water between pulses, until the dough begins to hold together. Transfer dough to a lightly floured surface, divide in half, and form 2 dough balls. Flatten each dough ball slightly to make a disk. Wrap disks in plastic wrap and refrigerate for 1 hour.
Heat oven to 425˚. Roll out each disk of dough on a lightly floured surface into 12" rounds. Fit 1 round of dough into a 9" pie plate; set second round of dough aside.
Make the filling: In a large bowl, combine apples, sugar, flour, vinegar, cinnamon, salt, and nutmeg. Transfer filling to the pie plate and use a spoon to distribute evenly. Brush edges of pastry with some of the egg and top with remaining pastry round. Trim edges with a knife and crimp with your fingers. Brush top of pastry with remaining egg and sprinkle with a little sugar. Using a knife, make 4 slits in pastry top and poke with tines of a fork. Transfer pie to oven and bake for 20 minutes. Reduce heat to 350˚ and continue baking until crust is golden brown and a knife inserted into one of the slits slides easily through apples, about 40 minutes more. Transfer to a rack and let cool for 2 hours before serving.