Double Crust Apple Pie

Apple Pie

8 servings
Prep time: 35 min
Total time: 8 hours, 15 min (including 4 hours for cooling)


Crust:
2 ½ c. all-purpose flour
1 tsp. kosher salt
1 tsp. granulated sugar
1 c. cold unsalted butter, cubed
6-8 Tbsp. ice water


Filling:
6 Tbsp. unsalted butter
3 lb. mixed apples, such as Honeycrisp and Ambrosia, peeled, cored, and cut into ½ inch thick slices
(about 5 large apples)
1 ½ Tbsp. fresh lemon juice
1 tsp. apple pie spice
1/8 tsp. ground cardamom
¾ tsp. kosher salt
1 ¼ cups packed light brown sugar
1/3 c. all-purpose flour


Topping:
1 large egg
1 Tbsp. granulated sugar


1. To make the crust, whisk together flour, salt, and sugar in a large bowl. Add butter to flour mixture, and cut butter into flour using a pastry blender until it resembles coarse meal with several pea-size pieces remaining. Add ice water, 1 tablespoon at a time, using a fork or your fingers to pull dough
together into a crumbly pile with no dry patches of flour (add up to an additional 2 tablespoons of water if needed). Divide dough into two piles; wrap each in plastic wrap, and flatten into disks. Refrigerate until firm, at least 2 hours or up to overnight.

2. To make the filling, melt the butter in a large skillet over medium heat. Add the apples and cook until tender-crisp, about 10-15 minutes. Add lemon juice, apple pie spice, cardamom, salt, sugar, and flour, stirring until combined and thickened. Remove from heat, and transfer to a rimmed baking sheet to cool for 30 minutes.


3. Preheat oven to 425F. Roll out 1 dough disk on a lightly floured surface to a 12-inch circle. Fit into a 9-inch pie plate. Spoon filling into lined pie shell. Roll out remaining dough disk on a lightly floured surface to a 12-inch circle. Place on top of pie, pinching to seal with bottom crust. Trim edges, fold under, and crimp. Freeze pie 20 minutes. (For another option, create a lattice for the top crust!)


4. Whisk together egg and 1 teaspoon water. Brush over top of pie, and sprinkle top of pie with granulated sugar. Cut 3-4 slits on top of pie.

5. Bake on a foil-lined rimmed baking sheet on bottom rack of oven 15 minutes. Reduce oven temperature to 350F, and continue baking until crust is golden brown and filling is bubbly, about 45 minutes.

6. Let cool on a wire rack 4 hours before serving.

Short on time? Feel free to use ready-made pie dough! Cooking the apples before baking the pie helps keep excess moisture out of the filling, and prevents a gap from forming between the filling and crust.

Get your fresh, in-season apples!


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