Description

A classic Southern double-crust apple pie with tender, cinnamon-kissed apples and a flaky, buttery pastry. The filling thickens into a glossy, spiced syrup with just the right balance of sweetness and tartness. Best served warm with a scoop of vanilla ice cream.

Ingredients

Scale

For the double crust: 2 1/2 cups all-purpose flour, sifted, plus extra for rolling
1 tsp fine sea salt
1 tbsp granulated sugar
1 cup unsalted butter, cold, cut into 1/2-inch cubes
6 to 8 tbsp ice water
For the filling: 6 cups Granny Smith apples, peeled, cored, and sliced 1/4 inch thick (about 5 large apples)
3/4 cup granulated sugar
1/4 cup light brown sugar, firmly packed
2 tbsp all-purpose flour
1 tbsp fresh lemon juice
1 1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp fine sea salt
1 large egg, lightly beaten with 1 tbsp water, for egg wash
1 tbsp unsalted butter, cut into small pieces for dotting
1 tbsp coarse sugar, for sprinkling on top

Instructions

Make the crust: In a large mixing bowl, whisk together the flour, salt, and granulated sugar until thoroughly combined. Add the cold butter cubes and toss them through the flour so each piece is coated and separated.
Cut the butter into the flour using a pastry blender or your fingertips, working quickly, until the mixture resembles coarse meal with some pea-sized butter pieces still visible. The visible butter chunks are what create flaky layers during baking, so avoid over-blending into a uniform powder.
Drizzle 6 tablespoons of ice water over the flour mixture and toss gently with a fork until the dough starts to come together and hold when pressed between your fingers. Add remaining ice water 1 tablespoon at a time only if the dough is still too dry and crumbly; the finished dough should feel moist but not sticky.
Turn the dough onto a lightly floured surface and divide it into two equal halves. Flatten each half into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days, so the gluten relaxes and the butter re-solidifies for a more tender, flaky crust.
Make the filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Toss gently with a rubber spatula until every apple slice is evenly coated with the sugar and spice mixture; set aside for 15 minutes to allow the apples to release their juices and create a natural syrup.
Preheat oven to 400°F / 204°C with a rack set in the lowest third of the oven. Place a rimmed baking sheet on the rack while the oven preheats; this will catch any bubbling juices and help crisp the bottom crust once the pie is placed on it.
Roll out one disk of dough on a lightly floured surface into a 12-inch circle about 1/8 inch thick, rotating the dough a quarter turn after each pass of the rolling pin to prevent sticking. Drape the dough over a 9-inch pie plate, gently pressing it into the bottom and sides without stretching the dough, and leave a 1-inch overhang around the edges.
Spoon the apple filling into the prepared crust using a slotted spoon to leave excess liquid in the bowl, then drizzle about 2 tablespoons of the collected juices over the apples. Dot the top of the filling with the 1 tablespoon of butter pieces, which will melt into the fruit and enrich the syrup as it bakes.
Roll out the second disk of dough to a 12-inch circle. Lay it over the filled pie, trim the overhang to 1 inch, then fold the top crust edge under the bottom crust edge and crimp with your thumb and forefinger or a fork to seal. Cut 4 to 5 slits in the center of the top crust with a sharp paring knife to vent steam during baking.
Brush the top crust evenly with the egg wash, going all the way to the crimped edges but avoiding pooling in the vents. Sprinkle the coarse sugar over the top for a crunchy, golden finish, then refrigerate the assembled pie for 15 minutes to firm the dough before baking, which reduces shrinkage.
Carefully place the chilled pie on the preheated baking sheet and bake at 400°F / 204°C for 20 minutes. The high initial heat sets the crust and encourages the butter in the dough to puff rapidly, creating visible layers before the filling begins to bubble.
Reduce the oven temperature to 375°F / 190°C without opening the door and continue baking for 35 to 40 minutes more. The pie is done when the top crust is deep golden brown, the filling is visibly bubbling through the vents, and an instant-read thermometer inserted through a slit into the center reaches 195°F / 90°C.
Transfer the pie to a wire rack and let it cool for at least 3 hours before slicing. This cooling period is critical: it allows the pectin in the apples and the flour in the filling to set, so the slices hold their shape and the juices do not run out when cut.
Slice the pie with a sharp serrated knife, using a gentle sawing motion to avoid cracking the top crust. Serve warm or at room temperature, ideally with vanilla ice cream or lightly sweetened whipped cream on the side.

Notes

Storage: Covered at room temperature for up to 2 days; refrigerate for up to 5 days. Freezing: Wrap the fully cooled baked pie in plastic wrap, then foil, and freeze for up to 3 months. Reheating: Warm room-temperature pie slices at 325°F / 163°C for 10 to 12 minutes; microwave single slices for 20 to 30 seconds. For a frozen whole pie, thaw overnight in the fridge then reheat at 325°F / 163°C for 20 minutes, loosely covered with foil. Do not use bacon/pork or alcohol in this recipe.

Nutrition

Calories: 648
Sugar: 49g
Sodium: 421mg
Unsaturated Fat: 19g
Carbohydrates: 88g
Fiber: 5g
Protein: 6g
Cholesterol: 126mg

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