THE ULTIMATE APPLE PIE
The Ultimate Apple Pie
This is the apple pie I want when I want APPLE PIE!
Yield: 1 x 9-inch pie crusts
PREP IT!
For Pie Filling:
1 pound (about 3 large) Granny smith apples, peeled and sliced (use this variety to add tartness, firmness, and shape)
¾ pound (about 2 large) Honey crisp apples, peeled and sliced (use this variety to add sweetness, juiciness, and aroma)
½ pound (about 1 large) Golden delicious apples, (use this variety to add buttery sweetness and softness)
¾ cups Sugar, granulated
¼ cup Brown sugar, dark
2 tablespoons Flour, all-purpose
1 tablespoons Cornstarch
1 tablespoon Taste Tutor Brown Spice
½ teaspoon Salt
1 small Lemon, zested and juiced (1 tablespoon of juice)
1 teaspoon Apple cider vinegar
1 tablespoon Vanilla extract
1 tablespoon Apple whiskey
2 tablespoons Butter, salted
2 x 9-inch pie crusts (1 for top and one for bottom)
For Egg Wash:
1 large Egg
1 tablespoon Heavy cream
1 teaspoon Cornstarch
2 tablespoons Turbinado sugar
MAKE IT!
Pie Filling
Place a pizza stone or heavy baking sheet on the lowest rack of the oven.
Preheat the oven to 475°F for at least 30 minutes. We want that baking surface HOT!
Macerate the apples by adding sliced apples, granulated sugar, brown sugar, flour, cornstarch, Taste Tutor Brown Spice and salt to a large bowl.
Toss until every apple is coated. Let the apples sit for 30 minutes.
Make an apple syrup by pouring the accumulated liquid from the macerated apples into a small saucepan.
Add lemon juice, apple cider vinegar, vanilla extract, apple whisky, and butter
Bring to a gentle simmer and cook for 2–4 minutes, stirring occasionally, until the liquid becomes slightly thickened and syrupy.
Pour the warm syrup over the apples and toss to coat.
Let the apples cool for 10–15 minutes.
Assemble Pie
On a lightly floured surface, roll half of the dough into a 12-inch round, about ⅛-inch thick.
Place it into a 9-inch metal pie pan, gently pressing it into the bottom and sides without stretching the dough. Leave the excess hanging over the edges.
Pour the cooled apple filling into the crust. Spread the apples evenly and mound them slightly in the center.
Roll the second half of the dough disk into a 12-inch round, about ⅛-inch thick.
Using a pizza cutter or sharp knife, cut the dough into 12 strips, approximately 1-inch wide. (If the strips become soft or difficult to handle, refrigerate them for 10–15 minutes.)
Lay 6 strips vertically across the pie, leaving roughly ½-inch between them.
Fold every other strip halfway back.
Lay one strip horizontally across the pie.
Unfold the folded strips back over the horizontal strip.
Fold back the strips that were underneath the first horizontal strip.
Lay another horizontal strip across the pie.
Continue alternating the strips until you have a beautiful woven lattice.
Trim excess dough around the edge.
Fold the bottom crust up and over the ends of the lattice strips.
Crimp the edges firmly to seal the pie.
You can use the excess dough to make shapes to decorate the top of your pie using cookie cutters or by free-handing designs.
Bake Pie
Whisk together egg, heavy cream, and cornstarch to make an egg wash. Brush pie crust with egg wash. Sprinkle top of pie with turbinado sugar.
Place the assembled pie in the freezer for 10-15 minutes to resolidify the butter.
Loosely tent the top of the pie crust with foil so edges don’t burn.
Place the cold pie directly on the preheated baking surface. Bake for 15 minutes.
This aggressive initial heat helps set the crust and gives the bottom a serious head start toward becoming crisp instead of soggy.
Without removing the pie, reduce the oven to 375°F. Continue baking for approximately 45–55 minutes. Remove the foil tent for the last 15 minutes of baking.
To know it is done you should look for a deeply golden-brown lattice, thick juices actively bubbling through the lattice, a bottom crust that looks thoroughly browned, apples that are tender but not mushy
Let the pie cool for at least 3–4 hours before slicing so the juices can cool and set.
Tip: Enjoy slightly warm or at room temperature with your favorite ice cream (*cough* *cough* Jeni’s Gooey Butter Cake Ice Cream, not sponsored, just the best!), whipped cream, salted caramel, or by itself.
Reheat leftovers: in the oven or in the microwave.
