This delightful recipe for double-crust apple pie boasts a flaky, buttery crust that cradles a filling of sweet, luscious apples, perfectly spiced with fragrant cinnamon and nutmeg. We love using our freshly harvested Cortland apples for this dessert, though any crisp apple variety will work splendidly. You can even experiment with a blend of both sour and sweet apples to create a more complex flavor profile for the pie filling.
Apple pie is celebrated in many different cultures around the world and is famously linked to American patriotism through the expression “as American as apple pie.” Interestingly, the roots of apple pie trace back to Britain. Early American colonists first brought the recipes to the United States centuries ago.
Secret Ingredient in the Crust
One of the surprising elements in our pie crust is apple cider vinegar. It is a seemingly unconventional choice for a dessert ingredient. However, just 2 tablespoons can work wonders for the crust’s texture. The acidity from the vinegar helps to inhibit gluten formation. This leads to a more tender dough that is easier to roll out and less likely to shrink during baking. This simple addition not only ensures a light and flaky crust but also contributes to that perfect golden-brown finish we all crave.
Preparation, Servings, and Storage of Apple Pie
Preparing this apple pie is a delightful and relatively simple process, taking as little as two and a half hours from start to finish. A crucial tip when making the crust is to avoid over-processing the dough in the food processor. Over-processing can compromise the light, flaky texture. Aim for just a few pulses until the mixture resembles a crumbly dough. In addition, once shaped in the pie plate, freezing the dough can help it maintain its uniform shape during baking.
This warm, sweet pie can serve up to 8 generous slices, making it an ideal centerpiece for holiday gatherings, be it an Independence Day celebration or a cozy winter gathering. For storage, you can keep your apple pie at room temperature in an airtight container for up to 5 days.
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Apple Pie
Equipment
- food processor
- Rolling Pin
- Large mixing bowl
- 9 inch pie pan
Ingredients
Pie crust
- 2½ cups Flour
- 2 tsp Sugar
- 1 tsp Sea salt
- 1 cup Butter, cold
- 8 tbsp Water, ice cold
- 2 tbsp Apple cider vinegar
Pie Filling
- 6 Large apples, peeled and diced
- 2/3 cups Sugar
- 2 tbsp Flour
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
Instructions
- Begin by pulsing flour, sugar, and salt in a food processor.
- Cut cold butter into small cubes and add to the food processor.
- Pulse to create a sandy type of texture.
- Add the ice cold water and apple cider vinegar.
- Pulse a few times to incorporate the liquid in the dough.
- Remove the dough, split in half and form each half into a small disc shape.
- Wrap the two dough discs in plastic wrap and refrigerate for one hour.
- Preheat the oven to 350℉.
- Dust a large work surface and the rolling pin with flour.
- Gently roll out one of the dough discs to a 12-14 inch circle.
- Gently lay the large rolled dough into the pie pan. Poke holes in the bottom of the dough and place the pie pan in the freezer while preparing the apples.
- Place the peeled, cored, and chopped apples to a large mixing bowl.
- Add the sugar, flour, cinnamon, and nutmeg to the bowl. Toss to coat all the apple pieces with the dry ingredients.
- Remove the pie pan from the freezer and add the spiced apples.
- Place the pie pan back in the freezer while rolling the top crust.
- Roll the second dough disc on a floured surface.
- Remove the pie pan from the freezer and gently place the top crust on the pie.
- Crimp the edges of the pie and cut at least 3 slits or designs for steam to escape from the pie.
- Bake in the preheated oven for 1 hour.
- Allow the apple pie to cool on a wire rack for at least 2 hours before cutting.
Nutrition
