Oh My Apple Pie
The best apple pie ever.
| Servings | Prep Time |
| 12pieces | 50minutes |
| Cook Time | Passive Time |
| 50minutes | 1.5hours |
|
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Ingredients
Crust
- 2 1/2cups all purpose flour
- 3Tbs sugar
- 1/2tsp salt
- 1/3cup lardcold, cut into medium pieces
- 1 1/2sticks cold buttercut into 12 pieces
- 5Tbs ice cold water
- 1 egglightly beaten
Filling
- 2Tbs lemon juice
- 3.5-4pounds Granny Smith Applespeeled, cored, and cut into thin slices
- 3/4cup sugarplus more for sprinkling on top of the pie
- 1/4cup butter
- 1tsp cinnamon
- 1/2tsp nutmeg
Instructions
For the crust:
- Combine the flour, sugar, and salt in a food processor and pulse until mixed. I use the processing bowl from our Ninja Ultra Blender System
and it works like a charm.
- Add the butter and lard and pulse until it resembles cornmeal with pea sized bits of butter.
- Add the ice cold water and pulse until mixed. Remove from blender and bring the dough together by hand on a lightly floured counter. You may need to add more flour so that the dough feels less sticky and has a drier cookie dough feel.
- Divide the dough in two, form into a slightly flattened disc, and then wrap both pieces in plastic wrap and refrigerate for at least 1 hour.
and it works like a charm.
Now for the filling:
- Put the lemon juice into a medium bowl. Peel, core, and thinly slice all the apples then toss with the lemon juice. Add the sugar, cinnamon, and nutmeg then mix to combine.
- In a large skillet, melt the butter over medium heat. Add the apple mixture and cook, stirring often, until the sugar dissolves and the mixture begins to simmer, ~ 5 minutes.
- Reduce heat to medium-low, cover, and cook until the apples soften and release most of their juices,~ 7-10 minutes.
- Strain the apples in a colander over the medium bowl to catch all the juice. Try to collect as much liquid as possible and then return the juices to the skillet, simmering over medium heat until thickened and lightly caramelized ~ 10 minutes.
- Mix the caramelized juice and the apples in the bowl and set aside to cool completely. You may choose to add in uncooked apples at this point as well should you want more filling in your pie. 🙂
To assemble the pie:
- Remove the dough from the fridge and roll each half into a disc about 11-12 inches wide on a sheet of parchment paper.
- Layer the pieces of parchment paper, cover with plastic wrap, and let sit in the fridge for at least 10 minutes.
- Place an oven rack in the lower third of the oven then preheat the oven to 375 degrees. Spray a 9 inch pie dish with cooking spray and then layer the bottom of the pie dish with one of the discs of dough. Trim it so it lays about ½ inch beyond the edge of the pan. Add the filling and mound it slightly at the center.
- Brush the top edges of the dough with the egg and then place the second disc of dough over the top. Fold the top layer under the edge of the bottom layer, pressing together to form a seal.
- Flute the edges as desired and then brush the surface of the dough with the remaining egg and then sprinkle with sugar. Pierce the top of the dough a few times to allow steam to escape. Refrigerate for at least 15 minutes.
- Bake the pie on a baking sheet until the crust is golden, ~ 50 minutes. Let it cool a little bit before serving and then dig in!
Recipe Notes
This pie keeps well on the counter, covered for 24 hours or refrigerated for up to 5 days.
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