Description
As classic as it gets!
Ingredients
Scale
For the dough:
- 4 cups flour
- 1 tsp salt
- 2 1/2 sticks butter
- 5 tbsp cold water
For the filling:
- 10 cups 1/4-inch-thick Granny Smith apple slices (about 8 apples)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 tbsp lemon juice
- 1 and 1/2 tsp ground cinnamon
- 1/4 tsp each: ground allspice & ground nutmeg
- Egg wash: 1 large egg beaten with 1 tbsp milk
- Optional: coarse sugar for sprinkling on crust
Instructions
- In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.
- Pour the apple filling into a very large skillet or dutch oven, and place over medium-low heat. Stir and cook for 5 minutes until the apples begin to soften. Remove from heat and set aside.
- Preheat oven to 400°F.
- Measure flour and salt into a bowl. Using two butterknives or a pastry cutter, cut in the butter until none of the pieces are any bigger than the size of a pea.
- Sprinkle in the cold water and mix until the flour is moistened.
- Gather the dough into a ball and then flatten out slightly. Divide the dough into two even pieces and form both into flattened rounds.
- Flour your work surface and roll out each piece of dough into a 10 in round. This should hang over your pie pan about 1-2 inches.
- Place one rolled out piece in the bottom of your pie pan and fill with your apple filling. Top with your second piece of pie dough and crimp around the edges to seal the pie.
- If using a solid piece of dough, poke a few vents in the middle of the pie crust. (We did a lattice design for our crust)
- Brush your pie with your egg wash and sprinkle with sugar before baking.
- Bake your pie at 400° for 20 minutes and then drop the heat to 350° and bake for another 30-40 minutes.