It’s the pie season! Celebrate autumn produce with this classic apple pie.
for the dough:
- 2½ cups flour
- 1 tsp salt
- 1 tsp sugar
- 2 sticks / 225 g cold butter
- ¼ cup ice water
for the filling:
- 3 lbs / 1.35 kg firm tart apples
- ½ cup sugar
- ½ lemon
- 2 tsp cinnamon
- 1 tbsp cornstarch
- 3 tbsp butter
- 1 large egg, separated
- 1 tbsp turbinado or granulated sugar, for sprinkling
- Combine flour, salt, and sugar in a food processor. Pulse briefly and add diced butter. Pulse until mixture resembles coarse meal. Sprinkle with the ice water and pulse until dough is crumbly but holds together when squeezed, don’t overmix. Divide dough in half, and wrap each half in plastic, pressing into disks. Refrigerate for 1 hour, until firm.
- Preheat oven to 375° F / 190° C, position rack on lowest position. On a floured surface, roll one disk of dough to a 14″ / 35 cm round. Wrap dough around rolling pin and unroll over a 9″ / 23 cm round tart pan. Gently fit into pan and prick bottom of tart with the tines of a fork. Cover with plastic wrap and chill for 30 mins, until firm.
- Uncover and line chilled tart shell with parchment and fill with pie weights. Bake for 15 mins, until crust is set, remove weights and parchment and continue baking for 10 mins more, until lightly browned. Remove from oven and let cool slightly. Brush crust with beaten egg white to seal crust, and let stand 5 minutes.
- Meanwhile, peel and dice apples into small cubes. Add sugar, the juice of ½ lemon and cinnamon. Heat over medium heat and cook for 10 minutes, stirring from time to time. Add the cornstarch and continue cooking for another 2 mins, stirring constantly. Add butter and stir until combined. Remove from heat and pour into prepared bottom crust.
- Roll second disk of dough on a floured surface to a 14″ / 35 cm round. Transfer to the pie dish and press to rim of bottom crust to seal. Cut few vents on top, to release the steam. Lightly brush top with egg wash (1 egg yolk, beaten with 1 tbsp of water), and sprinkle with turbinado sugar.
- Bake for 40 mins, until golden brown. Transfer to a wire rack, and let cool to room temperature. Serve with a ball of whipped cream or vanilla ice-cream
