Corinne in Season

Apple Pie with All-Butter Crust

Yield: One 9-inch deep-dish pie, about 8 servings

Apple pie has always been one of my favorites. Whenever I’m home in Massachusetts in the fall, apple picking and a homemade pie are pretty much a given. I have so many good memories of the oven warming the kitchen while it’s cold outside, the whole house smelling like cinnamon apples and buttery crust, and everyone finding their way into the kitchen for a slice. It’s one of those little traditions that makes being home feel like home.

Ingredients

• All-butter crust
• 2½ cups all-purpose flour, plus extra for rolling
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• ½ cup ice water, plus a little more as needed (see optional vodka tip below)
• Apple filling
• 7 large baking apples, peeled, cored, and chopped into small, evenly sized cubes (see apple suggestions below)
• ½ cup granulated sugar
• ½ cup light brown sugar, loosely packed
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 1 tablespoon lemon juice
• Zest of ½ lemon
• A few thin slices of butter, for the bottom crust
• Topping
• 1 large egg, beaten
• 2 tablespoons turbinado sugar (sanding sugar works too!)
• To serve
• Whipped cream (homemade is better, I was working with what I had) or vanilla ice cream (or both)

Instructions

1. Make the dough.

   Add the flour, sugar, and salt to a food processor and pulse briefly to combine. Add the cold, cubed butter and pulse in short bursts until pea-sized chunks remain. Transfer the mixture to a bowl. Gradually drizzle in the ice water, gently mixing with a fork or spatula until the dough starts to clump together. Use only as much water as needed for it to hold together when pressed. Gently gather the dough without kneading, divide into two discs, wrap, and refrigerate for at least 2 hours.

   2½ cups all-purpose flour, plus extra for rolling · 2 teaspoons granulated sugar · 1 teaspoon salt · 1 cup cold unsalted butter, cubed · ½ cup ice water, plus a little more as needed (see optional vodka tip below)

2. Prepare the filling.

   Heat oven to 400°F. Toss cubed apples with both sugars, flour, cinnamon, nutmeg, lemon juice, and zest.

   7 large baking apples, peeled, cored, and chopped into small, evenly sized cubes (see apple suggestions below) · ½ cup granulated sugar · ½ cup light brown sugar, loosely packed · 2 tablespoons all-purpose flour · 1 teaspoon cinnamon · ⅛ teaspoon nutmeg · 1 tablespoon lemon juice · Zest of ½ lemon

3. Assemble.

   Roll one dough disc into a 12-inch circle, or large enough to line your deep-dish pie plate with a little overhang. Gently fit it into the plate without stretching. Add a few thin slices of butter over the bottom crust before spooning in the apples, leaving excess liquid behind. My grandma taught me this little trick! The butter melts into the filling as it bakes, adding extra richness and buttery flavor.

   A few thin slices of butter, for the bottom crust

4. Add the top.

   Roll out the remaining dough and cut into strips. Weave them into a lattice, or simply lay strips across the pie in both directions for a shortcut version. I did a little of both! Trim, seal, and crimp the edges.

5. Finish.

   Brush exposed dough with beaten egg and sprinkle with turbinado or sanding sugar. Place on a baking sheet and shield the edges with foil.

   1 large egg, beaten · 2 tablespoons turbinado sugar (sanding sugar works too!)

6. Bake.

   Bake 25 minutes at 400°F, then reduce to 375°F and bake for another 30–35 minutes, or until the crust is golden, the filling is bubbling through the center, and the apples are tender. Remove the edge shield after the first 25 minutes if needed; re-cover any areas browning too quickly. Continue baking if the apples still feel firm.

7. Cool and serve.

   Let cool for at least 3 hours before slicing so the filling can settle. Serve with whipped cream or vanilla ice cream. Rewarm individual slices if you like yours warm!

   Whipped cream (homemade is better, I was working with what I had) or vanilla ice cream (or both)

Corinne's tips

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