I think some of the best and prettiest things are the most simple. This apple pie is a great example of that. I like to bring it with me to a dinner party or to give as a thank you gift. It is so easy, beautiful and almost everyone loves a really nice apple pie. I like to serve it warm with vanilla bean ice cream but it’s amazing just as is, on it’s own. This recipe is a bit of a spin off of a Martha Stewart recipe, she does know best in many cases, I just tweaked it a tad.
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon salt
- 1 teaspoon sugar
- 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water
- the zest of one lemon
- In a food processor, combine flour, salt, sugar and lemon zest; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
- Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
- Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.
- 1/2 cup all-purpose flour, plus more for rolling
- 5 1/2 pounds of Granny Smith apples
- Juice of 2 lemons
- 1 cup sugar, plus more for sprinkling
- 2 teaspoons ground cinnamon
- 3 tablespoons chilled unsalted butter, cut into small pieces
- 1 large egg yolk
Preheat oven to 450. Roll out 1/2 dough on floured work surface and place into 9″ deep dish pie pan, cover with plastic wrap and chill. Roll out the other disc of dough cover with plastic and chill as well. With the left over dough you can use cookie cutters to cut out shapes to decorate the top if you like, I usually make leaves. Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices. Pile apple mixture into pie pan and dot the top of mixture with butter. Transfer top dough over apples and crimp the edges in whatever design you like. Cut multiple vents into top crust. Beat egg yolk and brush on top crust then sprinkle with sugar and cinnamon. Place on foil lined baking sheet uncase of spillover and bake at 450 for 15 minutes then reduce heat to 350 continue baking for 45-50 minutes until golden brown and bubbling. Let cool completely before serving and enjoy. Smitten Kitchen has a really beautiful recipe for Apple Mosaic Tart with Salted Carmel that I think is really great and worth checking out.