Apple pie is an amazing dessert for any occasion. It is especially popular for a thanksgiving feast. Pair this amazing pie with our 2013 Carr Late Harvest Viognier.
Classic Apple Pie
For the Dough:
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 2 tbsp. granulated sugar
- 16 tbsps. (2 sticks) frozen unsalted butter, cut into 1/2-inch dice
- 1/4 c. cold vodka
- 1/4 c. cold water
For the filling:
- 2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
- 2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
- 1/2 c. firmly packed light brown sugar
- 1/4 c. granulated sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 4 tsp. cornstarch
- 1 tbsp. fresh lemon juice
- 2 tbsp. cold unsalted butter, cut into 1/2-inch pieces
- 1 egg white, beaten with 1 tsp. water
- 2 tsp. granulated sugar
1. To make the dough, grate the butter with a cheese grater and put back in the freezer for 10 minutes. Mix the flour, salt, and granulated sugar together until combined. Add the butter and mix until it resembles coarse meal. Add the Vodka and water one tablespoon at a time until the dough starts to come together. The dough should hold together when squeezed with your fingers but should not be sticky. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.
2. On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges leaving a little extra hanging off the edge. Refrigerate for 30 minutes.
3. On lightly floured surface, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using a knife cut 1/2″ strips for the lattice top. Refrigerate the strips for 30 minutes.
4. Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.
5. Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.
6. Let the pie shell, and lattice top stand at room temperature for 5 minutes. Transfer the apple filling to the pie shell, scatter the butter pieces on top. Weave the strips over the top to create a lattice. Trim the edges flush with the rim of the dish and fold over the extra from the bottom and seal. Brush the entire lattice top with egg wash and sprinkle with the granulated sugar.
7. Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving.
recipe adapted from Williams Sonoma