A unique recipe that combines the classic flavors of traditional apple pie with an innovative crust that is both buttery and flaky, yet surprisingly simple to make.
Ingredients
Scale:
For the crust:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cold and cubed
1/4 cup ice water (more if needed)
For the apple filling:
6-8 medium apples (mix of Granny Smith and Honeycrisp; consider using Fuji for sweetness)
3/4 cup sugar
1 tablespoon lemon juice (freshly squeezed is best)
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg (optional)
2 tablespoons all-purpose flour
1 tablespoon unsalted butter, for dotting on top
Instructions
Prepare the crust: In a large bowl, mix flour, salt, and sugar until combined. Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add ice water, mixing until dough just comes together. Be careful not to overwork it.
Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
Make the apple filling: Peel, core, and slice apples. Toss with sugar, lemon juice, cinnamon, nutmeg, and flour until coated. Let sit for 10-15 minutes.
Preheat oven to 425°F (220°C).
Roll out one disk of chilled dough on a floured surface to fit the pie pan. Transfer to a 9-inch pie plate.
Pour apple mixture into prepared crust and dot with butter.
Roll out the second disk of dough and place over the filling. Cut slits for steam to escape.
Bake the pie for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake for an additional 35-45 minutes.
Cool on a wire rack for at least 2 hours before slicing. Serve warm with vanilla ice cream or caramel sauce.
