Ingredients:

  • 2 ½ cups (300 grams) All-purpose flour, plus extra for dusting
  • 1 tablespoon (15 grams) Granulated sugar
  • 1 teaspoon (5 grams) Fine sea salt
  • 1 cup (226 grams) Unsalted butter, very cold and cut into ½ inch cubes
  • ½ cup (120 ml) Ice water
  • 1 teaspoon (5 ml) Apple cider vinegar or Vodka
  • 6 – 7 medium apples (approx. 1.4 kg), mixed variety (Granny Smith and Honeycrisp/Fuji), peeled and thinly sliced
  • ½ cup (100 grams) Light brown sugar, packed
  • ¼ cup (50 grams) Granulated sugar
  • 3 tablespoons (25 grams) Cornstarch (or Tapioca Starch)
  • 1 tablespoon (15 ml) Fresh lemon juice
  • 1 teaspoon (5 grams) Ground Cinnamon
  • ½ teaspoon (2 grams) Ground Nutmeg
  • ¼ teaspoon (1 gram) Pinch of allspice or cloves (optional)
  • 2 tablespoons (28 grams) Unsalted butter, cut into small dots
  • 1 Large Egg Yolk
  • 1 tablespoon (15 ml) Water or Milk
  • 1 tablespoon (15 grams) Coarse sugar (e.g., Turbinado or Demerara)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, salt, and 1 tablespoon sugar in a large bowl.
  2. Cut in the Butter: Add the cold butter cubes. Use a pastry cutter or pulse in a food processor until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Do not overmix.
  3. Add Liquid: Drizzle in the ice water and vinegar/vodka, a tablespoon at a time. Mix just until the dough barely comes together.
  4. Divide and Chill: Turn the dough onto a lightly floured surface. Divide the dough into two discs (one slightly larger than the other for the base), wrap tightly in plastic wrap, and refrigerate for a minimum of 2 hours.
  5. Peel and Slice: Peel, core, and thinly slice the apples. Place them immediately into a large bowl.
  6. Mix the Spices: Add the brown sugar, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and allspice to the apples. Toss gently but thoroughly until all slices are coated. Set aside.
  7. Preheat and Prepare: Preheat oven to 425°F (220°C). Place a parchment-lined baking sheet in the oven while it preheats.
  8. Roll the Bottom Crust: On a lightly floured surface, roll the larger dough disc into a 12-13 inch (30-33 cm) circle. Carefully transfer it to the 9-inch pie dish. Trim the excess, leaving a 1-inch (2.5 cm) overhang. Place in the fridge.
  9. Fill the Pie: Pour the apple filling into the chilled bottom crust, mounding the apples slightly in the center. Dot the surface of the filling with the 2 tablespoons of butter.
  10. Close and Crimp: Roll the second dough disc into an 11-inch circle. Lay the top crust over the filling. Trim the edges and crimp the top and bottom crusts together to seal. Brush the entire top surface with the egg wash mixture (yolk and water/milk).
  11. Vent: Cut 4-6 slits (vents) into the top crust to allow steam to escape during baking. Sprinkle generously with coarse sugar.
  12. Initial Bake (High Heat): Place the pie dish onto the hot, preheated baking sheet. Bake for 15 minutes at 425°F (220°C).
  13. Lower Heat and Finish: Reduce the oven temperature to 375°F (190°C). Continue baking for another 50-60 minutes, or until the crust is deep golden brown and the filling is visibly bubbling thickly.
  14. Cool Down: Remove the pie from the oven and let it cool completely on a wire rack for a minimum of 3-4 hours before slicing. Cooling is crucial for the filling to set.