Ingredients
- 4 cups flour
- 3 sticks cold butter
- 10 tablespoons cold water
- 2/3 cup sugar
- 2 pounds Honeycrisp apples
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1 egg
- 1 teaspoon milk
- 2 tablespoons sugar
Directions
In a food processor, pulse the flour, sugar, and butter 4-5 times until pea-sized butter flakes are visible.
Add water one tablespoon at a time, pulsing 1-2 times after each addition, until the dough starts to clump.
Divide the dough in half and form each half into a 1 to 1.5-inch thick disc without kneading.
Cover the discs tightly with plastic wrap and refrigerate for at least 2 hours or up to 4 days.
In a medium saucepan, combine the apples, lemon juice, cinnamon, nutmeg, and sugar.
Cook and stir until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
Cover the saucepan, reduce the heat to medium-low, and cook until the apples soften and release most of their juices, about 5 minutes.
While the apples cook, mix the cornstarch with a small amount of the released liquid (or water, if needed) until smooth, then stir this slurry into the apple mixture.
Preheat the oven to 350°F (175°C).
On a lightly floured surface, roll out the first dough disc into a 12-inch circle.
Transfer the dough to a 9-inch pie dish, allowing the edges to hang over the rim.
Spoon the apple filling into the pie crust, discarding any excess liquid.
Roll out the second dough disc and place it over the filling.
Cut slits in the top crust to allow steam to escape, or cut the dough into 1 to 2-inch strips and arrange them in a lattice pattern over the filling.
Seal and flute the edges of the pie crust.
In a small bowl, whisk together the egg and milk.
Brush the egg wash over the top crust and sprinkle with sugar.
Bake for 45-50 minutes.
Cover the edges or the entire top of the pie with parchment paper during the last 10 minutes of baking to prevent over-browning.
Frequently Asked Questions
How do I prevent my apple pie filling from being too runny?
To ensure a perfect filling consistency, this recipe calls for 1 tablespoon of cornstarch mixed with the sliced Honeycrisp apples, sugar, and spices. Whisk the cornstarch in thoroughly before placing the filling into the crust to absorb excess moisture during the long 2-hour bake time.
Can I substitute the Honeycrisp apples in this recipe?
While Honeycrisp apples are recommended for their balance of sweetness and tartness, you can substitute them with other firm, flavorful varieties like Granny Smith or Fuji. Ensure you still use the 1/4 cup of freshly squeezed lemon juice to maintain the necessary acidity.
What is the best way to store leftover apple pie to keep the crust flaky?
Once fully cooled, store your apple pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Avoid tightly wrapping it immediately, as trapped moisture will soften the beautiful all-butter crust made with 3 sticks of cold butter.
