Apple Pie

This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.

Apple Pie
Apple Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE PIE CRUST:

  • 2 1/2

    cups flour, sifted

  • 2

    tbsp. sugar, plus more for sprinkling

  • 1

    tsp. kosher salt

  • 18

    tbsp. chilled unsalted butter,

  • cut into small pieces

  • 1

    egg, lightly beaten

  • FOR THE FILLING:

  • 6

    apples, preferably a mixture of

  • Granny Smith and Golden

  • Delicious, peeled, cored, quartered,

  • and cut into 1/8" slices

  • 3/4

    cup sugar

  • 3

    tbsp. flour

  • 2

    tbsp. apple cider vinegar

  • 1

    tsp. ground cinnamon

  • 1/4

    tsp. kosher salt

  • 1/4

    tsp. freshly ground nutmeg

Directions

1. Make the crust: Put flour, sugar, and salt into the bowl of a food processor and pulse to combine. Working in 4 batches, add butter and pulse until the flour resembles coarse meal flecked with pea-size pieces of butter. Continue to pulse, sprinkling in a total of 6–8 tbsp. of ice water between pulses, until the dough begins to hold together. Transfer dough to a lightly floured surface, divide in half, and form 2 dough balls. Flatten each dough ball slightly to make a disk. Wrap disks in plastic wrap and refrigerate for 1 hour. 2. Heat oven to 425˚. Roll out each disk of dough on a lightly floured surface into 12" rounds. Fit 1 round of dough into a 9" pie plate; set second round of dough aside. 3. Make the filling: In a large bowl, combine apples, sugar, flour, vinegar, cinnamon, salt, and nutmeg. Transfer filling to the pie plate and use a spoon to distribute evenly. Brush edges of pastry with some of the egg and top with remaining pastry round. Trim edges with a knife and crimp with your fingers. Brush top of pastry with remaining egg and sprinkle with a little sugar. Using a knife, make 4 slits in pastry top and poke with tines of a fork. Transfer pie to oven and bake for 20 minutes. Reduce heat to 350˚ and continue baking until crust is golden brown and a knife inserted into one of the slits slides easily through apples, about 40 minutes more. Transfer to a rack and let cool for 2 hours before serving. SERVES 8

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