Description
A timeless dessert featuring a tender, flaky crust and a warmly spiced apple filling that brings comfort and nostalgia.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter (very cold, sliced)
- 3 tablespoons sour cream (very cold)
- 1/2 cup ice-cold water
- 3 tablespoons all-purpose flour (for the filling)
- 3/4 cup sugar (for the filling)
- Juice and zest of 1 lemon
- 1/4 teaspoon salt (for the filling)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cloves
- 2 teaspoons cinnamon
- 1/4 teaspoon allspice
- 3 pounds apples (about 7 medium-sized, peeled and sliced)
- 1 egg
- 1/2 teaspoon water
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Instructions
- 1. In a large bowl, whisk together the flour, sugar, and salt.
- 2. Cut the very cold butter into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs with pea-sized pieces.
- 3. Add the cold sour cream and 1–2 tablespoons of ice-cold water, mixing gently until the dough just begins to come together.
- 4. Divide the dough into two equal portions, wrap them in plastic, and refrigerate for at least 30 minutes (or up to 3 days).
- 5. Preheat your oven to 425°F and place a baking sheet inside to preheat as well.
- 6. Peel the apples and slice half of them 1/3 inch thick and the other half 1/4 inch thick.
- 7. In a large bowl, toss the sliced apples with the flour, sugar, lemon juice and zest, salt, nutmeg, cloves, cinnamon, and allspice until well coated.
- 8. Roll one of the chilled dough halves into a 12-inch circle and place it into a 9-inch pie dish, trimming the excess dough from the edges.
- 9. Spoon the apple filling into the prepared crust, slightly mounding it in the center.
- 10. Roll out the remaining dough half and place it over the filling, trimming the excess dough, tucking the edges under, and crimping to seal.
- 11. Whisk together the egg and water to create an egg wash. Brush the top crust with the egg wash and cut 4 vents in the crust for steam to escape.
- 12. Place the pie on the preheated baking sheet and bake at 425°F for 25 minutes. Reduce to 375°F and bake for an additional 35 minutes, or until golden brown and bubbly.
- 13. Allow the pie to cool completely before serving.