Lets make the most epic homemade Apple Pie, with the most delicious apple filling and the flakiest crust! This Apple Pie is the perfect treat to enjoy as we transition into the fall/autumn season. You have got to add this Apple Pie to your Thanksgiving table this year!
For The Pie Dough
- 3 cups / 385 grams All Purpose Flour
- 1/4 cup / 50 grams White Granulated Sugar
- 1 tsp Salt
- 1 1/3 cup / 300 grams Cold Unsalted Butter, cubed
- 3/4 cup Water (ice cold)
For The Pie Filling
- 6 Apples/1360 grams/3 lbs
- 1/2 cup White Granulated Sugar
- 1/2 cup Brown Sugar Pinch of Salt
- 1/2 tsp Cinnamon Powder
- 1/4 tsp Nutmeg
- 1 Lemon (zest)
- 1/2 cup Unsalted Butter
- 3 tbsp Corn Starch
For The Topping
- 1 Egg
- 1 tbsp Fresh Cream
- 2 tbsp White Granulated Sugar
For the Pie Dough
Add flour, sugar, and salt into a food processor and give it a few pulses. To that add the cold butter cut into small cubes and pulse until the butter gets chopped really fine and the flour and butter mixture resemble a sand like texture. Slowly stream in the ice water into the processor while pulsing. Stop pulsing as soon as the dough just begins to come together. Sprinkle some flour on a pastry mat or counter and transfer the dough onto it. Using a bench scraper bring the dough together gently but quickly. Make it into a disk, cover with a plastic wrap and refrigerate until the pie filling has cooled.
For The Pie Filling
Peel, core and dice the apples, place them in a bowl. To that add the cinnamon powder, grated nutmeg, lemon zest, white granulated sugar, brown sugar and salt and toss to combine evenly. In a large skillet, melt the butter over medium-high heat. Add the apples, and sauté until the sugar dissolves and the apples begin to release their juices, about 2-3 minutes. Add two-three tablespoons of the juice to the cornstarch to create a slurry and add it back to the apples. Continue cooking the apples till the juices thicken and coat the apples about 5 minutes. Toss the cooked apples into bowl and allow to cool completely.
For The Construction
Once the apple filling has cooled, take your pie dough out of the refrigerator. Flour a work surface and cut the pie dough in to two parts. Place one part back into the refrigerator. On a floured work surface roll out the first half of your chilled pie dough as round as you can and about 1/4 inch thick.
Now gently roll It onto your rolling pin and then unroll it on your pie dish leaving half an inch of overhang. Trim off the excess. Transfer your filling to the dish and flatten the surface. This will help get nice even finish to the lattice. Now roll out the other half more in a rectangular shape and using a knife, pastry cutter or a pizza cuter cut strips of about 1” thick. Start building your trellis/lattice by placing one set of strips on the pie about 1/4” apart.
Now fold every other strip over. Place a strip of dough perpendicular to the others, just next to the fold. Unfold the strips and repeat the process with the alternating strips until the trellis/lattice is complete.Trim off any strips that are too long and gently tuck them under the bottom layer of pie dough.
In a small bowl beat together the egg and cream/milk /water. With a light brush, gently brush the lattice with the egg wash making sure to get every nook and cranny. Sprinkle the top of the egg was with some white granulated sugar. Make a foil collar/tent or you can use a readymade pie crust cover and cover the rim of the pie with it to avoid it from burning Place the pie dish in a baking tray and bake at 400F until golden brown all over, about 45-60 minutes. Allow the pie to cool for some time before you cut it.