KITCHEN TIP
Parcooking the apples before fi lling the crust
allows the fruit to release juices and keep their
shape during baking. This prevents a gap
from forming between the fi lling and crust,
resulting in a deliciously tall pie.FILLING
2½ pounds Granny Smith apples
(about 5 large apples),
peeled, cored, and sliced
½ inch thick
2½ pounds Honeycrisp apples
(about 5 large apples),
peeled, cored, and sliced
½ inch thick
1⁄3 cup firmly packed dark
brown sugar
¼ cup granulated sugar
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
½ teaspoon kosher salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 large egg
1 tablespoon heavy
whipping cream
2 tablespoons coarse sugar
- For crust: In the work bowl of
a food processor place flour and
salt; pulse until combined. Add
cold butter, and pulse until butter
pieces are the size of almonds.
With processor running, add 2⁄3
cup cold water in a slow, steady
stream just until dough comes
together. (Mixture should appear
crumbly, but hold together when
pinched.) Turn out dough onto a
lightly floured surface, and divide
in half. Shape each half into a disk,
and wrap tightly in plastic wrap.
Refrigerate for at least 30 minutes
or up to 3 days.- For filling: In a large Dutch oven,
combine apples, sugars, lemon
zest and juice, and salt. Cook over
medium heat, stirring occasionally,
until apples are easily pierced with
a fork, about 15 minutes. Remove
from heat; spread apple slices on
a rimmed baking sheet. Let cool
to room temperature. Strain apples
in a colander, discarding juices. - Preheat oven to 375°.
4. On a lightly floured surface,
roll half of dough into a 12-inch
circle. Transfer to a 9-inch pie
plate, pressing into bottom
and up sides. Stir nutmeg and
cinnamon into cooled apples;
spoon into prepared crust,
piling apples in center.
5. On a lightly floured surface, roll
remaining dough into a 12-inch
circle. Place over apples. Trim
excess dough to 1 inch beyond
edge of plate. Fold edges under,
and crimp as desired.
6. In a small bowl, whisk together
egg and cream. Brush dough with
egg wash, and sprinkle with coarse
sugar. Using a sharp knife, cut
vents in top of dough to release
steam. Place pie on a rimmed
baking sheet.
7. Bake for 1 hour, covering with
foil after 40 minutes of baking
to prevent excess browning. Let
cool for 2 hours before slicing.