📝 About This Recipe
This quintessential American masterpiece features a mountain of crisp pome fruits enveloped in a velvety, spiced amber syrup and encased in a shatteringly flaky, all-butter crust. By using a blend of tart and sweet apples, we achieve a complex flavor profile that balances acidity with the deep warmth of cinnamon and a hint of oaky bourbon. This is more than a dessert; it is a celebration of the harvest, designed to fill your kitchen with the nostalgic aroma of toasted sugar and spice.
🥗 Ingredients
The Flaky Butter Crust
- 2 1/2 cups All-purpose flour (chilled)
- 1 cup Unsalted butter (cold, cubed into 1/2 inch pieces)
- 1 tablespoon Granulated sugar
- 1 teaspoon Sea salt (fine grain)
- 6-8 tablespoons Ice water (as needed to bind)
The Spiced Apple Filling
- 3 lbs Granny Smith apples (peeled, cored, and sliced 1/4 inch thick)
- 2 lbs Honeycrisp or Braeburn apples (peeled, cored, and sliced 1/4 inch thick)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 cup Brown sugar (packed light or dark)
- 1/4 cup Granulated sugar
- 1 1/2 teaspoons Ground cinnamon
- 1/4 teaspoon Ground nutmeg (preferably freshly grated)
- 3 tablespoons Cornstarch (to thicken juices)
- 1 tablespoon Bourbon (optional, for depth of flavor)
- 2 tablespoons Unsalted butter (cut into small dots for the top)
The Finishing Touches
- 1 piece Egg (beaten with 1 tsp water for egg wash)
- 1 tablespoon Demerara sugar (for a crunchy topping)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, 1 tbsp sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse meal with some pea-sized lumps remaining.
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2
Drizzle in ice water one tablespoon at a time, tossing with a fork until the dough just begins to come together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
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3
Preheat your oven to 400°F (200°C) and place a baking sheet on the middle rack to get hot—this helps cook the bottom crust perfectly.
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4
In a massive mixing bowl, toss your sliced apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and bourbon until every slice is evenly coated.
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5
On a lightly floured surface, roll out one dough disc into a 12-inch circle. Gently drape it over a 9-inch deep-dish pie plate, leaving an overhang.
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6
Mound the apple mixture into the crust, piling them high in the center. Pour over any juices left in the bowl and dot the top of the apples with the 2 tablespoons of butter pieces.
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7
Roll out the second disc of dough. You can place it whole over the apples (cutting slits for steam) or cut it into strips to create a beautiful lattice weave.
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8
Trim the excess dough to 1/2 inch, then fold the top crust under the bottom crust and crimp the edges tightly with your fingers or a fork to seal.
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9
Brush the entire top crust with the egg wash and sprinkle generously with the crunchy Demerara sugar.
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10
Place the pie on the preheated baking sheet in the oven. Bake at 400°F for 20 minutes, then reduce the heat to 375°F (190°C) and bake for another 35-40 minutes.
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11
The pie is done when the crust is a deep golden brown and the apple juices are bubbling thick and slow through the vents.
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12
Crucial Step: Allow the pie to cool on a wire rack for at least 3 hours before slicing. This allows the filling to set so it doesn't run when served.
💡 Chef's Tips
Always use cold butter and ice-cold water to ensure a flaky crust; the little pockets of steam from the cold butter create the layers. A mix of apples is key—Granny Smiths provide structure, while Honeycrisps provide sweetness and juice. If the edges of your crust are browning too quickly, loosely cover them with a ring of aluminum foil halfway through baking. To avoid a 'soggy bottom,' never skip preheating the baking sheet that the pie sits on. For the best flavor, let the apples macerate in the sugar and spices for 15 minutes before putting them in the crust.
🍽️ Serving Suggestions
Serve warm with a large scoop of premium Madagascar vanilla bean ice cream. Drizzle a bit of salted caramel sauce over each slice for an extra indulgent treat. Pair with a sharp, aged white cheddar cheese on the side for a traditional savory-sweet contrast. Enjoy with a hot cup of spiced chai tea or a glass of chilled dessert cider. A dollop of freshly whipped cream with a pinch of cinnamon is a classic, lighter alternative.