Dion made this apple pie at Thanksgiving, and it was a home run!
For the double crust pie dough recipe
- 2 1/2 cups all-purpose flour, plus more to dust
- 1/2 Tbsp granulated sugar
- 1/2 tsp sea salt
- 1/2 lb COLD unsalted butter, (2 sticks) diced into 1/4″ pieces
- 7 Tbsp ice water, (7 to 8 Tbsp)
Instructions for crust:
- Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine. You can also use a pastry blender* to make the dough.
- Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
- Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or overmix as this can make the dough sticky and difficult to roll out.
- Transfer dough to a piece of plastic wrap, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Wrap each disk with plastic wrap and refrigerate 1 hour.
*To Make Pie Dough with a Pastry Cutter: Add the dry ingredients to a mixing bowl and whisk to combine. Add diced cold butter and lightly toss to coat, then use a pastry cutter to cut the butter into the flour until the mixture looks coarse and crumbly, with pea-sized butter crumbles. Add the water, 1 Tbsp at a time, and stir with a firm spatula with each addition. Stop adding water when you see large clumps forming.
Apple Pie Filling
6 cups peeled and sliced apples
3 T. flour
1 t. cinnamon
3/4 c. sugar
Place 9″ pie plate in refrigerator to chill.
Slice apples, add to large bowl, and toss with flour, cinnamon and sugar. Set aside.
Place one pastry disk on lightly floured silpat, pastry cloth, or large sheet of parchment paper.
Roll out to a 12″ diameter circle
Wrap dough around rolling pin and ease into pie plate
Set in refrigerator while rolling out second disk to 12″ diameter circle
Arrange apples in pie plate to fit nicely over bottom crust, slightly mounding in center
Cover with top crust and fold the top crust edge over the bottom crust edge and crimp
Cut a few slits through the top crust
Return entire pie to refrigerator for 30 minutes
Meanwhile, preheat oven to 425 degrees
Remove pie from refrigerator
Lightly brush water over top crust and sprinkle with a little sugar
Bake pie at 425 degrees for 15 minutes
Lower heat to 350 degrees and cook for another 45 minutes until filling is bubbling
Start monitoring the pie after 30 minutes
If edges are browning too quickly, cover edges with foil
Let pie cool on wire rack at least 3 hours before cutting.
