This isn’t an exaggeration in any way, I promise; this truly is the best apple pie ever. This is my go to “thank you card”. Seriously, I make pies to go along with my thank you cards (if you do something absolutely wonderful for me). I also make these pies for unemployed friends, lovingly and unsurprisingly called “unemployment pie”. I make these for happy occasions, sad occasions, and pretty much everything in between. I make a lot of apple pie because it’s so damn good, and it always puts a smile on someone’s face when I hand them one. (Except my best friend, she doesn’t like pie – what’s up with that anyways?)
One 9-inch pie
Adapted from Baked: New Frontiers in Baking
3 cups all-purpose flour
1 tbsp sugar
1 tsp salt
1 cup (2 sticks) cold unsalted butter
¾ cup ice cold water
Whisk flour, sugar, and salt together. Cut butter into cubes and rub into the flour until butter pieces are hazelnut sized. Slowly add water with one hand, and mix with the other. Knead gently into a ball and divide into two equal balls. Cover in cling film, and flatten into discs. Chill for minimum 1 hour.
Pie filing & assembly
2 balls of pie dough
½ tsp cornstarch
1 cup light brown sugar
7 medium granny smith apples
3 tbsp unsalted butter
2 tsp pure vanilla extract
1 tsp whiskey (optional)
1 tsp cinnamon
½ tsp nutmeg
1 large egg, beaten
1 tbsp raw sugar
Preheat oven to 375˚F
Dust work surface with flour and roll out one of the balls of pie dough. Roll into a 12-inch round, and transfer dough into your pie pan. Fold any overhand under, crimp the dough, and then pop the crush into the freezer for an hour or two.
Peel and core apples, then cut into 1/8-inch wedges. Brown the butter in a large saucepan, and toss in half of the apples, cook for ten minutes. Whisk together cornstarch and brown sugar, and toss into the pan of apples; at this point, add in the other half of the apples as well. Mix until the sugar melts, and then add the whiskey, vanilla, cinnamon, and nutmeg. Cook for another 5 minutes, or until the filling is bubbly and thick.
At this point, unwrap your other disc of dough and roll it out into another 12-inch round.
Pour your filling into the frozen pie crust (I like using tongs), and top with second dough round. Trim the dough (leave some overhang), and crimp edges together. Brush the top with the beaten egg and sprinkle with raw sugar (I forgot to on this one!). Cut three steam vents, and add any decoration if you want to get fancy (I used cookie cutters).
Pop it into the oven and bake for an hour and the crust is a pretty golden brown. Cool for an hour, and serve warm or at room temperature.
If you have any extra dough, you can reserve some of the apples and put em in to ramekins. I made baby pies with heart shaped dough for Valentine ’s Day.
The pie can keep for two days, tightly covered, but I usually finish the whole thing in a day!