Target: 6 × 4 inches · landscape

Apple Pie

340 min · 8 slices

Ingredients

□ 2 1/2 cups all-purpose flour

□ 1 tbsp granulated sugar

□ 1 tsp fine salt

□ 1 cup (2 sticks) cold unsalted butter, cut into small cubes

□ 6 tbsp ice water, plus up to 2 tbsp more as needed

□ 3 lb firm baking apples (about 6 large), peeled, cored, and thinly sliced

□ 2/3 cup granulated sugar

□ 1 tbsp lemon juice

□ 2 tbsp all-purpose flour

□ 1 tsp ground cinnamon

□ 1/4 tsp ground nutmeg

□ 1/8 tsp fine salt

□ 1 large egg

□ 1 tbsp water

□ 1 tbsp coarse sugar, optional

1. Cut butter into flour, sugar, and salt; add ice water until dough holds. Divide into disks, wrap, and chill at least 45 minutes.

2. Toss apples with sugar, lemon, flour, spices, and salt; rest 15 minutes. Heat oven to 425 F, roll one disk to 12 inches, and line a 9-inch plate.

3. Fill the base with apples and juices. Top with the second 12-inch round, trim to a 1-inch overhang, crimp, and cut 5 or 6 vents.

4. Brush with egg wash, add coarse sugar, and bake at 425 F for 20 minutes; reduce to 375 F and bake until the center bubbles.

5. Cool on a rack at least 3 hours before slicing so the juices set.

Cook’s note: Keep the second dough disk cold until the filled pie is ready to cover.