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Pies & Pastries

Ultimate Apple Pie
The key to this pie's ultra-flaky crust is using a stand mixer to bring the dough together: It keeps the butter cold, and doesn't overwork the dough, which can lead to toughness. If you don't have a stand mixer, a food processor will work in a pinch.
3 cups all-purpose flour (15 oz.)
2 Tbsp. plus 1/4 cup granulated sugar
2 tsp. kosher salt
3 sticks (12 oz.) plus 2 Tbsp. unsalted butter, cut into 1/2" pieces and chilled
1/3 cup plus 1 tsp. ice-cold water
1 Tbsp. apple cider vinegar
2 1/2 lb. Gala and/or Golden Delicious apples (about 6), peeled, cored, and sliced into 1/2" pieces
1/4 cup packed light brown sugar
1 Tbsp. lemon juice
1/2 cup pressed apple cider
1 large egg
2 Tbsp. cornstarch
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
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Ultimate Apple Pie

Ultimate Apple Pie

Ultimate Apple Pie
  • Servings:Serves 8 to 10
  • Prep Time:30 minutes
  • Cook Time:25 minutes
1. For the crust: Combine flour, 2 tablespoons granulated sugar, and 1 teaspoon salt in the bowl of a stand mixer fitted with a paddle attachment and mix on low until combined, about 30 seconds. Add 12 ounces butter and mix until broken into pea-size pieces, 1 to 2 minutes. Add 1/3 cup water and the vinegar and mix until dough just comes together, about 1 minute. Divide dough into two 6"-wide disks. Wrap in plastic and refrigerate at least 2 hours and up to one day.
2. For the filling: Combine apples, remaining 1/4 cup granulated sugar, brown sugar, lemon juice, and remaining 1 teaspoon salt in a large bowl and stir well to coat; let sit at room temperature at least 30 minutes and up to 1 hour.
3. For the crust: Place a rack in lower-middle of oven and heat to 425 degrees. Remove dough from refrigerator and let sit at room temperature 5 minutes. On a lightly floured surface, roll one disk of dough into a 12" circle and carefully transfer to a 9" pie dish. Trim edges with scissors until there is only 1" of overhang; reserve scraps. Roll second disk into an 11" circle and carefully transfer to a parchment-lined baking sheet. Roll out a small piece of dough from the scraps and use a cookie cutter or paring knife to cut out a decorative apple shape roughly 2" in size. Return all dough to refrigerator and chill until filling is ready.
4. For the filling: Set a colander over a medium saucepan and drain apples, letting juices empty into pan; return apples to bowl. Add pressed apple cider and remaining 2 tablespoons butter to saucepan and cook over medium heat, stirring frequently, until liquid has thickened and reduced to about 1/2 cup, 5 to 10 minutes; let cool to room temperature.
5. Whisk egg and remaining 1 teaspoon water in a small bowl and set aside. Toss apples with cornstarch, cinnamon, vanilla, and nutmeg and transfer to prepared pie dish. Mound apples slightly in center of dish and pour cider mixture evenly over top. Place remaining dough circle on top of filling and trim overhang to align with bottom crust. Pinch edges of dough together, then fold under so dough is flush with the edge of the dish. Crimp edges and brush all over with egg mixture. Place apple cutout on center of crust and brush with egg mixture. Cut five 2"-long slits on surface of pie and bake 15 minutes.
6. Lower oven temperature to 375 degrees and bake until filling is bubbling and crust is golden brown, about 55 minutes. Transfer pie to a wire rack and let cool completely before serving, 4 to 6 hours.
Source: Hannaford fresh Magazine, October - November 2018