The smell of this apple pie in the oven will your home with the most delicious aromas. This pie is sure to become an annual tradition in your house!
For the crust:
21⁄2 cups all purpose flour
1 tablespoon sugar
3⁄4 teaspoon salt
8 oz unsalted butter, cut to 1⁄2” cubes
1⁄4 cup ice water+more if needed
For the filling:
3 peeled and thinly sliced Granny Smith apples
3 peeled and thinly sliced McIntosh apples
2⁄3 cup sugar
2 tablespoons crystallized ginger, finely chopped
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
pinch Kosher salt
1 egg, for egg wash
vanilla ice cream
- For the crust, put flour, sugar, and salt into the work bowl of a food processor fitted with the pastry blade.
- Pulse a few times to combine.
- Add butter. Pulse a few times until mixture resembles fine gravel.
- Add water a few tablespoons at a time until the dough comes together and forms a ball.
- Remove from food processor, divide the dough in 2, form each piece into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or until ready to use.
- For the filling—in a large bowl, combine the apples, sugar, crystallized ginger, cornstarch, lemon juice, cinnamon, vanilla bean paste, and salt.
- To assemble the pie, preheat oven to 425°F.
- Remove 1 of the disks of dough from the refrigerator.
- If necessary, leave to soften for 10 minutes or so.
- On a floured surface, roll out the disk to 12” round and about 1⁄8” thick.
- Transfer to a 9” pie dish or cast iron skillet and gently press into place, eliminating any air pockets. Trim the dough overhang to 1⁄2”.
- On a floured surface, roll the second disk to 12” round and about 1⁄8” thick.
- Transfer the apple filling to the dough-lined dish.
- On top of the filling, add the second crust, allowing each to overhang by 1⁄2”.
- Fold top crust edges over the overhang of the bottom crust and crimp edges to seal.
- Cut 6 slits into the top crust.
- Beat the egg with 1–2 tablespoons of water.
- Using a pastry brush, lightly paint the crust with egg.
- Using aluminum foil, make a “collar” around the edges of the pie to prevent it from browning too quickly.
- Bake for 15 minutes.
- Reduce oven temperature to 350°F and continue baking until the crust is golden brown and the filling is bubbly, about 1 hour.
- Remove the foil collar for the last 10–15 minutes.
- Transfer pie to a rack and cool completely.
- Serve with scoops of vanilla ice cream.
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