Apple Pie

Name: Apple Pie
Yield: 8 servings
Ingredients: 2 1/2 cups all-purpose flour; 2 tablespoons white granulated sugar; 1 1/2 teaspoons kosher salt; 1 cup unsalted butter, cold; 3/4 cups very cold water, divided; 1/2 small lemon, juiced (about 1 1/2 tablespoons); 3-4 whole medium to large apples (pink lady, gala and honeycrisp are my favorites), peeled, halved, cored and thinly sliced; 1/4 cup all-purpose flour; 1/2 cup light brown sugar; 1 1/2 teaspoons ground cinnamon; 1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla paste; 1/2 teaspoon kosher salt; 2 tablespoons crème fraîche or sour cream; 1 large egg (for egg wash)

Apple Pie with a lattice top. The dough has to sit for at least two hours.

470 kcal cal / servingServes 8 servings

Scale

Ingredients

2 1/2 cups all-purpose flour
2 tablespoons white granulated sugar
1 1/2 teaspoons kosher salt
1 cup unsalted butter, cold
3/4 cups very cold water, divided
1/2 small lemon, juiced (about 1 1/2 tablespoons)
3-4 whole medium to large apples (pink lady, gala and honeycrisp are my favorites), peeled, halved, cored and thinly sliced
1/4 cup all-purpose flour
1/2 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla paste
1/2 teaspoon kosher salt
2 tablespoons crème fraîche or sour cream
1 large egg (for egg wash)

Steps

In a large bowl, mix together 2 1/2 cups all-purpose flour, 2 tablespoons white granulated sugar, and 1 1/2 teaspoons kosher salt for the crust.
Shred the cold unsalted butter directly over the dry ingredients.
Gently combine the butter with the flour mixture and place the bowl in the freezer for 10 minutes.
Remove from the freezer and knead the mixture briefly, gradually adding the very cold water until a dough forms.
Divide the dough in half and form each half into a disc. Wrap each disc tightly in plastic wrap (saran) and refrigerate for at least 2 hours.
Preheat your oven to 400°F (200°C).
Prepare the apple filling by peeling, halving, coring, and thinly slicing the apples.
In a large bowl, toss the sliced apples with the lemon juice.
Add 1/4 cup all-purpose flour, 1/2 cup light brown sugar, 1 1/2 teaspoons ground cinnamon, 1 teaspoon pure vanilla extract (or 1/2 teaspoon vanilla paste), 1/2 teaspoon kosher salt, and 2 tablespoons crème fraîche (or sour cream) to the apples and mix to combine evenly.
Remove the chilled pie dough from the refrigerator. On a lightly floured surface, roll out one disc of dough to fit your pie dish.
Carefully transfer the rolled-out dough to the pie dish.
Pour the apple filling into the pie crust.
Roll out the second disc of dough and create a lattice top for the pie, placing it over the filling.
In a small bowl, beat one large egg to create an egg wash.
Brush the egg wash over the lattice top of the pie and sprinkle with sugar.
Bake the apple pie in the preheated oven at 400°F (200°C) for 20 minutes.
Reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 40 minutes, or until the filling is bubbling and the crust is golden brown.
Let the pie cool before serving.

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