Double-Crust Apple Pie

Photo by Deborah P.
Adapted from foodandwine.com

PREP TIME

40

minutes

TOTAL TIME

160

minutes

SERVINGS

8

servings

PREP TIME

40

minutes

TOTAL TIME

160

minutes

SERVINGS

8

servings

Adapted from foodandwine.com

Ingredients

  • 2 3/4

    cup all-purpose flour, plus more for dusting

  • 1/2

    teaspoon salt

  • 2

    sticks plus 1 tablespoon cold unsalted butter, cubed

  • 1/2

    cup ice water

  • 6

    large apples—peeled, cored and cut into 1-inch chunks or thinly sliced

  • 2

    tablespoons fresh lemon juice

  • 1

    cup sugar

  • 1/4

    teaspoon cinnamon

Directions

1. In a food processor, pulse 2 1/2 cups of the flour and the salt. Add 2 sticks of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Divide the dough in half. Flatten into disks, wrap in plastic and refrigerate until firm. 2. Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour and the cinnamon. 3. On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Spoon in the apples and top with the remaining 1 tablespoon of cubed butter. Roll out the second disk of dough to a 12-inch round and center it over the filling. Press the edges of dough together and trim the overhang to a scant 1 inch, fold the overlay under itself and crimp. Cut a few slits in the top crust for steam to escape. 4. Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 4 hours before serving.

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