The best apple pie

Boost your apple pie with a buttery crust pre-cooked apples and an incredible feeling with cider cinnamon and lemon juice
Photo by Cheryl L.

PREP TIME

50

minutes

TOTAL TIME

65

minutes

SERVINGS

10

servings

PREP TIME

50

minutes

TOTAL TIME

65

minutes

SERVINGS

10

servings

Ingredients

  • Crust:

  • 2 1/2

    cups all-purpose flour

  • 2

    tablespoons sugar

  • 1

    teaspoon salt

  • 1 1/4

    cups cold unsalted butter cubed

  • 1/3

    cup ice water

  • Filling:

  • 1/4

    cup unsalted butter

  • 5

    pounds medium Honeycrisp apples peeled and sliced 1/4 inch thick

  • 1/2

    cup sugar

  • 1/4

    cup packed brown sugar

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground allspice

  • 1/4

    teaspoon grated lemon peel

  • 1/2

    cup apple cider

  • 1

    tablespoon lemon juice

  • 1

    teaspoon vanilla extract

  • One

    large egg yolk

  • 1

    tablespoon of heavy whipping cream

  • Coarse sugar

Directions

pulse flour sugar and salt in a food processor until blended add butter Pulse until butter is the size of peas while processing add just enough ice water to form moist crumbs divider 1/2 sheet each half into a desk wrapped in plastic refrigerate for 30 minutes or overnight Meanwhile melt butter in a Dutch oven over medium heat add apples and the next six ingredients stir to combine cook covered during occasionally until apples have softened and release their juices 10 to 12 minutes with a slotted spoon transfer apple slices to a 15 x 10" baking p.m. spread into a single layer add cited to remaining liquid and Dutch oven and bring to a boil and cook until juices reduced to 1/2 cup 10 to 12 minutes remove from heat add lemon juice and vanilla or over apple slices call completely the feeling to be me 24 hours in appearance and refrigerated Preheat oven to 425° I just oven rack to lowest position place foil on rack to catch any spills on a lightly floured surface role have to go into a 1/8 inch thick circle transferred to a deep dish 9 inch pie plate trim pastry to within 1/2 inch of rain at filling roll remaining dough into one an preheat oven to 425° I just oven rack to lowest position place foil on rack to catch any spills on a lightly floured surface role have to go into a 1/8 inch thick circle transfer to a deep dish 9 inch pie plate trim pastry to within 1/2 inch of rain add filling roll remaining dough into 1/8 inch deck circle place overfilling trim seal and flu edges cut slits in top list together egg yolk and cream brush top of Pie sprinkle with coarse sugar chill 15 minutes Bake 20 minutes reduce oven setting to 350° bake until crust is golden brown and filling is probably 40 to 50 minutes longer cool on a wire rack

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