TMB Studio
The Best Apple Pie
TOTAL TIME: Prep: 40 min. + cooling Bake: 1 hour + cooling
YIELD: 10 servings.
Boost your apple pie with a buttery crust, pre-cooked apples and an incredible filling with cider, cinnamon and lemon juice. —Nick Iverson, Milwaukee, Wisconsin
Ingredients
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2-1/2 cups all-purpose flour
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2 tablespoons sugar
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1 teaspoon salt
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1-1/4 cups cold unsalted butter, cubed
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1/3 cup cold water
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FILLING:
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4 tablespoons unsalted butter
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5 pounds medium Honeycrisp apples, peeled and sliced 1/4-in. thick
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1/2 cup sugar
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1/4 cup packed dark brown sugar
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground allspice
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1/4 teaspoon grated lemon zest
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1/2 cup apple cider
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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1 large egg yolk
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1 tablespoon heavy whipping cream
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Coarse sugar
Directions
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1.
For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough cold water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
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2.
For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.)
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3.
On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes. Meanwhile, preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills.
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4.
Bake pie 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.
Nutrition Facts
1 piece: 557 calories, 30g fat (18g saturated fat), 94mg cholesterol, 363mg sodium, 73g carbohydrate (43g sugars, 5g fiber), 4g protein.
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