Classic Apple Pie

A timeless homemade apple pie with a delicately spiced apple filling and a flaky crust. Perfect for gatherings like Thanksgiving.

Original recipe source

Cook time: 120 minutes

Servings: 8

Ingredients

• 3.5 cups all-purpose flour 438 grams
• 2 Tbsp granulated sugar
• 1.5 tsp kosher salt Diamond Crystal or 1 tsp Morton
• 1.5 cups unsalted butter chilled, cut into pieces
• 2 Tbsp apple cider vinegar
• 0.5 cups ice-cold water
• 4 lb Pink Lady apples peeled, cored, thinly sliced
• 0.333 cup dark brown sugar packed
• 0.25 cup granulated sugar
• 2 Tbsp fresh lemon juice
• 2 tsp ground cinnamon
• 0.5 tsp kosher salt Diamond Crystal or 1/4 tsp + 1/8 tsp Morton
• 0.25 tsp ground allspice
• 0.25 tsp ground cardamom
• 1.5 cups unfiltered apple cider
• 1 vanilla bean split lengthwise
• 2 Tbsp cornstarch
• 3 Tbsp cold water
• 0 pie dough prepared as per steps
• 1 large egg
• 2 Tbsp unsalted butter chilled, cut into pieces
• 0 demerara sugar for sprinkling

Instructions

1. Pulse flour, granulated sugar, and salt in a food processor. Add chilled butter and process until butter forms pea-sized pieces.
2. Mix apple cider vinegar and ice-cold water. Drizzle over flour mixture, mixing with a fork to combine.
3. Toss sliced apples with sugars, lemon juice, cinnamon, salt, allspice, and cardamom. Let sit to release juices.
4. Boil apple cider with vanilla seeds and pod until reduced, then thicken with cornstarch slurried in cold water.
5. Roll out pie dough and transfer to a pie dish. Press firmly against sides and bottom.
6. Fill the pie with apple mixture, dot with butter, and cover with a second dough round. Crimp edges and brush with egg wash.
7. Bake pie until the top is deep golden and juices are bubbling, for about 1½–2 hours.
8. Cool the pie on a wire rack for at least 4 hours before serving.