Apple Pie

Classic Apple Pie

Classic Apple Pie

Simple and delicious, this recipe brings out the sweet flavor of the apples.James Oseland

This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.

Apple Pie
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 12 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
  • 34 cup sugar
  • 3 tbsp. flour
  • 2 tbsp. apple cider vinegar
  • 1 tsp. ground cinnamon
  • 14 tsp. kosher salt
  • 14 tsp. freshly ground nutmeg

Instructions

  1. 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.
  2. 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.
  3. 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.