The Best Apple Pie

Name: The Best Apple Pie
Ingredients: 2-1/2 cups all-purpose flour; 2 tablespoons sugar; 1 teaspoon salt; 1-1/4 cups cold unsalted butter, cubed; 1/3 cup cold water; 4 tablespoons unsalted butter; 5 pounds medium Honeycrisp apples, peeled and sliced 1/4-in. thick; 1/2 cup sugar; 1/4 cup packed dark brown sugar; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon grated lemon zest; 1/2 cup apple cider; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 large egg yolk; 1 tablespoon heavy whipping cream; Coarse sugar

19 ingredients

4 steps

Ingredients

2-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1-1/4 cups cold unsalted butter, cubed
1/3 cup cold water
4 tablespoons unsalted butter
5 pounds medium Honeycrisp apples, peeled and sliced 1/4-in. thick
1/2 cup sugar
1/4 cup packed dark brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon grated lemon zest
1/2 cup apple cider
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 large egg yolk
1 tablespoon heavy whipping cream
Coarse sugar

Directions

1

For the crust, 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. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
2

For the filling, melt butter in a Dutch oven over medium heat. Add apples and next six ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.)
3

Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes.
4

Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.