Traditional Apple Pie
Prep time: 1h30
Cook time: 25 minutes
Yields: One 9-inch pie
Author: Ireland Lindsay
Ingredients:
For the crust:
3 cups flour
1/4 cup sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) of cold butter, cubed
1/2 cup water, cold
For the filling:
3lbs of apples
1/2 white sugar
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3 tablespoons lemon juice
FOR THE PASTRY/CRUST:
INTO the bowl of a stand mixer fitted with the paddle attachment combine the flour, sugar, and salt, mix to combine. Once fully combined, add in all cold butter and mix on low speed for 2-4 minutes or until no large portions of butter remain, the largest one should be about the size of a pea. Feel free to mix intermittently with your fingers to break up any large portions of butter. The result should look dry and stick together when compressed in your hands.
AFTER the dough passes the above indicators, slowly stream in cold water a few tablespoons at a time and mix until the dough just comes together. The result will have a balance of dry and hydrated. It should stick together when clumped with hands, and form into one cohesive dough.
IT’S important to error on the side of caution and have an overly hydrated dough rather than a dry one. Depending on your kitchen environment you may need more/less water than given in the measurements, so follow your baker’s intuition and add the water accordingly.
ONCE the dough is finished, pour out onto a floured work surface and septate into 2 portions. Stack the 2 portions on top of one another, then separate into 2 portions and stack again, repeat one more time to add layers and flakiness to your dough. Separate into 2 portions and wrap tightly, then place in the refrigerator to chill for 30 minutes to 1 hour depending.
ONCE chilled preheat roll the dough out evenly into a 1/4-inch-thick circle and then transfer to a standard 9-inch pie dish (reserving the other round of dough for the top lattice). To transfer simply roll the pie dough onto the rolling pin, then roll back out over the pie dish. Cut 1 inch from the edge and tuck the remaining crust under itself for a clean edge. Place into the refrigerator for another 30 minutes, to give the gluten a chance to relax, this will cause less shrinking once baked.
FOR THE FILLING:
USING a mandolin, slice the apples on setting 3 for a 1/8-inch apple slice. Place sliced apples into a large bowl, and add in remaining ingredients (1/2 white sugar, 1/2 cup brown sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 3 tablespoons lemon juice). Let rest for 15-20 minutes so that the apples release their natural juices.
ONCE the apples have released their juices, preheat the oven to 375°F. Remove the pie from the refrigerator and start stacking the apples into the center of the pie. To do this, stack the apple slices in concentric circles over the bottom of the crust, making sure to press out any remaining moisture. Set aside.
TO lattice your pie: Roll out the remaining round of dough evenly into a 1/4-inch-thick circle. (1) Evenly score, then cut five 3-inch strips. (2) Lay 3 strips vertically over the center of the pie, (3) fold the middle strip halfway over itself, and (4) place one of the remaining strips over the empty space horizontally, then fold the middle strip back over. (5) Take the 2 remaining vertical strips and fold them halfway over themselves. (6) place the remaining strip horizontally over the empty space, (7) then take the 2 remaining vertical strips and fold them halfway over themselves. Omg, congrats! You just did a pie lattice!
CUT off the excess dough, leaving about 1/2 an inch. Tuck the excess dough under itself to reveal a clean look. Brush with egg wash and turbinado sugar and bake in prepared oven for 20-25 minutes or until deeply golden brown, and the apples in the center feel tender when poked with a toothpick.
LET chill for up to 3 hours, or overnight. Top with a scoop of vanilla ice cream and enjoy! Store at room temperature, covered for up to 4 days.
Recipe by @IreBakes
