Double-Crust Apple PiePhoto Credit : Heath Robbins
This buttery, sweet Double-Crust Apple Pie is an essential addition to any holiday table.
1 ½ pounds (about 3 large) firm-tart apples, such as Granny Smith or Northern Spy, peeled, cored, and cut into ½-inch-thick wedges
1 ½ pounds (about 3 large) firm-sweet apples, such as Pink Lady, peeled, cored, and cut into ½-inch-thick wedges
¼ cup granulated sugar
2 tablespoons firmly packed light-brown sugar
1 tablespoon lemon juice
1 ½ tablespoons cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
¼ teaspoon kosher salt
All-purpose flour (for work surface)
1 recipe Double-Crust Pastry, prepared and chilled
Milk (for brushing crust)
Sharp cheddar cheese (for serving)
In a large bowl, toss the apples with the sugars, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Set aside.
Preheat your oven to 425° and set a rack to the lowest position. Unwrap the larger disc of dough. On a floured surface, roll it out from the center to form a 13-inch circle about 1/8 inch thick. Transfer to a pie plate and press the crust into the sides, draping any excess over the edge. Fill the crust with the apple mixture, making the pile a bit higher in the center. Set aside. (If it’s a warm day, transfer to your refrigerator to chill while you roll out the top crust.)
Unwrap the smaller disc of dough and roll out as before into a 10-inch circle. Transfer the dough to the pie. Using a sharp knife, make two 3-inch slashes in the top crust, to let steam escape. Fold the bottom crust up over the top crust and crimp to seal. (For a fancier look, cut the dough into even strips and arrange in a lattice pattern, as we did here.) Brush the crust all over with milk.
Put the pie on a baking sheet and bake on the lowest rack 10 minutes. Reduce the heat to 350° and bake until juices are bubbling and the crust is golden brown, another 40 to 50 minutes. Let cool on a rack at least 45 minutes before serving. Serve with a wedge of sharp cheddar cheese.
2 ½ cups all-purpose flour, plus more for work surface
2 tablespoons granulated sugar
1 teaspoon kosher salt
18 tablespoons (2 ¼ sticks) chilled unsalted butter, cut into small cubes
6–8 tablespoons ice water
In a medium-size bowl, whisk together the flour, sugar, and salt until well combined. Sprinkle the butter cubes over the flour mixture, and use your fingers to smear them in. Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle 6 tablespoons of ice water on top, and stir with a fork until the dough begins to come together. If needed, add 1 to 2 more tablespoons of ice water.
Turn the dough out onto a lightly floured surface and knead three times, or just enough to make it cohesive. Don’t overmix! Gather the dough into a ball; then divide it into two pieces, one slightly larger than the other if you’re using both crusts for one pie. Press each piece into a disc and wrap them in plastic. Refrigerate 30 minutes.