A few small
details help make this the best apple pie you've ever baked. Adding the water to
the pie dough
by hand prevents overmixing, to keep the dough flaky and tender. A mix
of sweet and tart apples make for a perfectly balanced filling. A pastry cloth and
a rolling pin stocking, or sleeve, are simple tools that make it easier to roll
out the dough.
Serves 8 to
10. Yields one 9-inch double-crust pie.
1-1/2 to 1-3/4
lb. Cortland apples (about 4 medium)
1 lb. Granny
Smith apples (about 2-1/2 medium)
2 tsp. fresh
2/3 cup packed
light brown sugar
1/4 cup plus
1 Tbs. granulated sugar
3 Tbs. cornstarch
1/2 tsp. ground
cinnamon; more to taste
1/4 tsp. kosher salt
1/8 tsp. ground nutmeg
1 large egg
2 tsp. unsalted
butter, softened, plus 1 Tbs. cold unsalted butter cut into small (1/4-inch) cubes
4 to 6 Tbs.
1 recipe Flaky
oven racks in the lower third of the oven and heat the oven to 400°F.
Make the filling:
Peel the apples,
cut each in half from top to bottom, remove the cores with a melon baller, and trim
the ends with a paring knife.
Lay the apples,
cut side down, on a cutting board.
Cut the Cortland
apples (below left) crosswise into 3/4-inch pieces, and then halve each piece diagonally.
Cut the Granny
Smith apples (below right) crosswise into 1/4-inch slices, leaving them whole.
Put the apples
in a large bowl and toss with the lemon juice.
brown sugar, 1/4 cup of the granulated sugar, cornstarch, cinnamon, kosher salt,
and nutmeg in a small bowl. (Don’t add this to the fruit yet.)
In a small dish,
lightly beat the egg white with 1 teaspoon water. Set aside.
Butter a 9-inch
ovenproof glass (Pyrex) pie plate, including the rim, with the 2 tsp. of softened
Rub 2 to 3 Tbs.
of flour into the surface of a pastry cloth, forming a circle about 15 inches across,
and also into a rolling pin stocking.
If you don’t
have a pastry cloth, rub the flour into a large, smooth-weave, cotton kitchen towel
and use a floured rolling pin.
Roll one of
the disks of dough into a circle that’s 1/8 inch thick and about 15 inches across.
Lay the rolling
pin across the upper third of the dough circle; lift the pastry cloth to gently
drape the dough over the pin and then roll the pin toward you, wrapping the remaining
dough loosely around it.
Hold the rolling
pin over the near edge of the pie plate.
about a 1-inch overhang, unroll the dough away from you, easing it into the contours
of the pan.
If the dough
isn’t centered in the pan, gently adjust it and then lightly press it into the pan.
Take care not
to stretch the dough. If it tears, simply press it back together - the dough is
Brush the bottom
and sides of the dough with a light coating of the egg-white wash
(you won’t need
all of it).
Leaving a 1/4-inch
overhang, cut around the edge of the dough with kitchen shears.
sugar mixture with the apples and toss to coat well.
Mound the apples
in the pie plate, rearranging the fruit as needed to make the pile compact.
Dot the apples
with the 1 Tbs. cold butter cubes.
2 to 3 Tbs. flour into the surface of the pastry cloth and stocking.
Roll the remaining
dough into a circle that’s 1/8 inch thick and about 15 inches across.
Use the rolling
pin to move the dough. As you unroll the dough, center it on top of the apples.
Place your hands
on either side of the top crust of the pie and ease the dough toward the center,
giving the dough plenty of slack.
Leaving a 3/4-inch
overhang, trim the top layer of dough around the rim of the pie plate.
Fold the top
layer of dough under the bottom layer, tucking the two layers of dough together.
Press a lightly
floured fork around the edge of the dough to seal it, or flute the edge of the dough
with lightly floured fingers.
the top with cold water and sprinkle the surface with the remaining 1 Tbs. sugar.
Make steam vents
in the dough by poking the tip of a paring knife through it in a few places; it’s
important to vent well so that the steam from the cooking apples won’t build up
and crack the top of the crust.
Bake the pie:
Cover the rim
of the pie with aluminum foil bands.
This will prevent
the edge of the crust from overbrowning.
Place a rimmed
baking sheet or an aluminum foil drip pan on the oven rack below the pie to catch
any juices that overflow during baking.
Set the pie
on the rack above.
Bake until the
top and bottom crusts are golden brown and the juices are bubbling, 60 to 75 minutes;
to thicken, the juices must boil, so look for the bubbles through the steam vents
or through cracks near the edges of the pie and listen for the sound of bubbling
During the last
5 minutes of baking, remove the foil bands from the edges of the pie.
Cool the pie
at least 3 hours and up to overnight before serving.
Make Ahead Tips:
The pie will
keep at room temperature for up to 1 day. For longer storage,
cover with aluminum foil and refrigerate for up to 5 days; reheat before serving
in a 325°F oven until warmed through, about 20 minutes.
(per serving): Size: based on 10 servings, Calories (kcal): 460, Fat (kcal): 23,
Fat Calories (g): 200, Saturated Fat (g): 10, Protein (g): 4, Monounsaturated Fat
(g): 7, Carbohydrates (mg): 60, Polyunsaturated Fat (mg): 3.5, Sodium (g): 230,
Cholesterol (g): 30, Fiber (g): 2.