📝 About This Recipe
This quintessential American masterpiece features a mountain of tender, spice-kissed apples encased in the flakiest, most buttery shortcrust pastry imaginable. By using a blend of tart and sweet apples, we achieve a complex flavor profile that avoids the common pitfall of being overly sugary. The addition of a touch of salted butter and a hint of lemon zest elevates this humble classic into a sophisticated dessert that defines home-cooked comfort.
🥗 Ingredients
The Flaky Shortcrust Pastry
- 2 1/2 cups All-purpose flour (chilled)
- 1 cup Unsalted butter (cubed and very cold)
- 1 tablespoon Granulated sugar
- 1 teaspoon Sea salt
- 6-8 tablespoons Ice water (as needed)
The Orchard Filling
- 3 pounds Granny Smith apples (peeled, cored, and sliced 1/4 inch thick)
- 3 pounds Honeycrisp or Braeburn apples (peeled, cored, and sliced 1/4 inch thick)
- 1/2 cup Light brown sugar (packed)
- 1/4 cup Granulated sugar
- 1 1/2 teaspoons Ground cinnamon
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 tablespoons Cornstarch (to thicken juices)
- 1 tablespoon Salted butter (cut into tiny dots)
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, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse meal with some pea-sized lumps of butter remaining.
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2
Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just begins to come together. Do not overwork. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
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3
In a massive mixing bowl, toss your sliced apples with the lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg, and cornstarch. Let the mixture sit for 20 minutes to allow the apples to macerate and release their juices.
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4
Preheat your oven to 425°F (220°C) and place a baking sheet on the middle rack to get hot—this helps cook the bottom crust perfectly.
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5
On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Carefully drape it over a 9-inch deep-dish pie plate, leaving an overhang.
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6
Fill the crust with the apple mixture, mounding them slightly in the center. Dot the top of the apples with the tiny pieces of salted butter.
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7
Roll out the second disc of dough. You can either place it over the top as a solid sheet (cutting vents for steam) or cut it into strips to create a beautiful lattice weave.
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8
Trim the excess dough, then fold the top crust under the bottom crust edge and crimp with your fingers or a fork to seal tightly.
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9
Brush the entire top crust with the egg wash and sprinkle generously with the Demerara sugar for that professional bakery sparkle.
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10
Place the pie on the preheated baking sheet in the oven. Bake at 425°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 3-4 hours. This allows the filling to set so you get clean slices rather than a soupy mess.
💡 Chef's Tips
Use cold ingredients—the colder the butter and water, the flakier your crust will be. Mix your apple varieties; Granny Smith provides structure while Honeycrisp adds sweetness. If the edges of your crust are browning too quickly, cover them loosely with a ring of aluminum foil. Avoid over-processing the dough; visible bits of butter in the dough create the steam pockets that make it flaky. Always bake the pie on a preheated sheet pan to prevent a 'soggy bottom'.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality Madagascar vanilla bean ice cream. Drizzle a bit of warm salted caramel sauce over each slice for extra indulgence. Pair with a sharp white cheddar cheese on the side for a traditional New England touch. Enjoy with a glass of chilled dessert cider or a hot cup of spiced chai tea. A dollop of lightly sweetened bourbon whipped cream adds a sophisticated smoky note.