Apple Pie in a Pastry Shell

For Apple Pie in a Pastry Shell, the counter starts with all-purpose flour measured by fluffing the flour then spooning it in, kosher salt, and sugar. Portion it for 12 people.

Count on 1 hour of prep, 45 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the all-butter pie crusts

• 2 cups all-purpose flour measured by fluffing the flour then spooning it in
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 9 tablespoons unsalted butter cold, cubed into ½ inch cubes
• 2 ½ oz cold water or as much or as little as needed

For the apple filling

• 3 lbs apples variety or just all honey-crisp if you want
• 1 medium lemon
• ¾ cup granulated sugar
• ½ cup light brown sugar packed
• 1 teaspoon cinnamon optional
• 2 Tablespoons all-purpose flour
• 2 Tablespoons unsalted butter cubed
• heavy cream
• turbinado / sanding sugar

How the cooking goes

Make all-butter pie dough

1. In the bowl of a electric mixer fitted with the paddle attachment, combine the flour, salt, sugar and cubed butter until most of the butter has been worked in.
2. Little by little, add in the ice water until a shaggy dough forms.
3. Turn all the contents of the mixer out onto a countertop and press it together gently until a dough forms, lovingly working it into a log shape.
4. Press out into 1 ½ inch thick disks and wrap in plastic wrap.
5. Refrigerate your dough for 2 hours or until it is cold.

Roll out pie dough

1. Lightly flour a work surface, your rolling pin, and dough. Roll the dough to a ⅛ inch thickness. Working quickly and efficiently with firm pressure, adding flour as needed and chilling if the dough shrinks.
2. Place the dough on a parchment lined sheet pan and refrigerate for 30 minutes. Let your crust chill in the refrigerator while you make your filling.

Prepare the cinnamon apple pie filling

1. Warm the oven to 425°F regular or 400°F convection.
2. Peel, core and slice apples to about 1/8th inch thick. Try to make sure they are all roughly the same size or you have an unevenly baked filling.
3. Set apples in a mixing bowl. Zest lemon over apples then squeeze the juice into the bowl of apples. Add sugars and cinnamon. Mix well with a spoon. Taste a piece of apple and add more sugar if desired. After you have made any adjustments add the flour and mix well.
4. You let the apples sit for about 30 minutes but this is technically optional. It helps draw out some of the moisture from the apples and gives you a juicier pie filling later on. It will help them bake faster and more evenly.

Assemble & Bake

1. Remove one pie crust from the refrigerator and line a pie dish allowing the excess crust to hang over the edges. This recipe will work for any dish between 9-10 inches. Pour all the apples into the lined dish and mound them up slightly in the center. Dot the cubed butter around the filling.
2. Remove top crust from the refrigerator and lay over the filling. Trim any excess crust over 1 inch from the sides using kitchen shears. Gather the top and bottom crust together and roll inwards. Crimp decoratively then then cut steam vents in the top of the crust. Be sure not to cut too close to the edges or the juices will just run out of your pie and into your oven.
3. Set the pie dish on a sheet pan (to catch any wayward juices). Brush the top crust lightly with heavy cream (being careful not to let it pool) and sprinkle the top with the turbinado or sanding sugar. Work quickly so that the crust does not get too warm.
4. Oven-bake the pie in your preheated oven for 15 minutes, rotate, and then reduce temperature to 350°F. Continue cooking for 45-60 minutes or until the filling is bubbling in the center, the apples are tender when poked with a paring knife or cake tester, and the top crust is a dark deep gold. If the edges begin to burn, tent them with strips of aluminum foil and continue baking.
5. Cool completely before serving or storing.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Apples, open Caramel Apple Cupcakes with a Tall Crown and Apple Butter for the Home Table.