Makes one 9- inch pie
For the filling
Honey Crisp or Granny Smith Apples | 2 pounds |
Pro Seasoning Holiday Baking Spice* | 1 1/2 Tablespoons |
Vanilla Extract | 1 Tablespoon |
All Purpose Flour | 1/2 cup |
Unsalted Butter, Ice Cold, diced | 2 Tablespoons |
Lemon Juice, Fresh | 2 Tablespoons |
Granulated Sugar | 1 cup |
Salt | 1 pinch |
Egg, Beaten with 1/4 cup water | |
Turbinado Sugar | 1 Tablespoon (for garnish) |
For the crust
All Purpose Flour | 3 cups |
Granulated Sugar | 1 teaspoon |
Salt | 1 teaspoon |
Butter, unsalted, cut into 1/4 inch cubes | 1 and 1/2 sticks or 6 oz |
Water, ice cold | 1/2 cup |
Method of prep for the filling
Peel, core, and slice apples, Toss apple slices in a large bowl with lemon juice. Next, toss apples with granulated sugar, vanilla, salt, flour, and spices.
Method of prep for the crust
Place flour, salt, and sugar into a food processor. Pulse to mix ingredients. Add butter to food processor and pulse until butter pieces are about a pea size. Add half of the water and pulse the dough. Add water until the dough forms a ball. Remove the doughball, wrap with plastic wrap and flatten into a disk. Rest dough in the refrigerator covered for at least 20 minutes.
To assemble the pie:
Divide dough in half. Roll the bottom layer of crust into an 1/8 inch thick circle. Make sure the circle is large enough to cover the pie pan and the sides. I recommend using a ceramic pie dish! Gently drop the rolled out dough into the bottom of a 10” greased pie pan and make sure the edges rise above the sides by about ¼ inch. Push the dough into the corners of the pie pan. Use a fork or a pie docker to dock the bottom of the pie (poke holes). Add the filling to the pie crust.
Next, roll the top crust out into 1/8 inch thick circle. Cut desired top crust shape, making sure to cut holes to vent the pie. Brush the top with egg wash and sprinkle with turbinado sugar.
Bake at 375 degrees F for 30 minutes. Remove from oven and allow to cool before cutting. Pie must be refrigerated after cooling to store.
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