This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
Yield: serves 8
For the Pie Crust
- 2 <sup>1</sup>⁄<sub>2</sub> 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
- <sup>3</sup>⁄<sub>4</sub> cup sugar
- 3 tbsp. flour
- 2 tbsp. apple cider vinegar
- 1 tsp. ground cinnamon
- <sup>1</sup>⁄<sub>4</sub> tsp. kosher salt
- <sup>1</sup>⁄<sub>4</sub> 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.
Baking and PastryChristmasDessertsFruitHolidaysPastries, Tarts & PiesPiesEasyEntertainingIssue 124Recipes
MORE TO READ
Sweet Caraway Scones with Salted Butter and Figs
An unexpected trio of ingredients sings in harmony in this simple fruit pastry.
Roasted Heart of Palm with Romesco Sauce
Toasted almonds elevate the nuttiness of this delicate vegetable.