Apple Pie
Ingredients:
- 2 tablespoons unsalted butter
- 2 ½ pounds apples, peeled and cored, then cut into wedges (about 5 large Honeycrisps)
- ¼ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¾ cup plus 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1 tablespoon apple cider vinegar
- 1 recipe double pie dough or pre-made crust
- 1 egg, lightly beaten
Directions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the apple wedges with ground allspice, cinnamon, kosher salt, ¾ cup sugar, all-purpose flour, cornstarch, and apple cider vinegar. Toss gently to coat the apples evenly and let sit for 10 minutes.
3. Roll out one portion of the pie dough and fit it into a 9-inch pie plate. Trim the edges, leaving about 1 inch overhang.
4. Fill the crust with the apple mixture, dotting the top with small pieces of unsalted butter.
5. Roll out the second portion of dough and place it over the apples. Trim the edges and crimp to seal. Cut a few slits in the top crust to allow steam to escape.
6. Brush the top crust with the beaten egg and sprinkle with the remaining 1 tablespoon of sugar.
7. Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes or until the crust is golden and the filling is bubbly.
8. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Prep Time: 30 minutes | Cooking Time: 1 hour 5 minutes | Total Time: 1 hour 35 minutes
Kcal: 350 kcal | Servings: 8 servings
Tips:
Use a mix of sweet and tart apples for a more complex flavor and balanced sweetness.
Chilling the pie dough before rolling makes it easier to handle and helps create a flakier crust.