INDIANAPOLIS (WISH) — This one is a tradition at Annessa’s house! All the flavors of the season, in a delicious, buttery, flaky crust.
- 1 cup butter (2 sticks), cut into cubes and frozen
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup ice-cold water
- 8 -9 apples (use a mix of Granny Smith and Honey Crisp), peeled, cored, and sliced to 1/4 inch thickness
- 3 tablespoons cornstarch
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon kosher salt
- 1/2 cup water
- 1 tablespoon lemon juice
- Optional Egg Wash:
- 1 egg
- 1 tablespoon water
- Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add 1/4 cup ice-cold water, and pulse the processor 5 times. Keep adding water, 1 tablespoon at a time, until the dough begins to gather into larger clumps, processing as you go.
- Using your hands, gather the dough and shape to form two separate disks. Place those in a zip-top bag, placing parchment paper in-between to keep them separate. Place the dough in the freezer while you work on the apple pie filling.
- Add sliced apples to a medium bowl. In a small saucepan, stir together cornstarch, sweetener, cinnamon, cloves and salt. Add water and lemon juice. Cook on medium heat, stirring often, until the mixture is thickened and bubbly; about the consistency of a thick caramel. Then remove from heat and pour the thick sauce over apples, using a rubber spatula to make sure you get all of the sauce out. Gently fold the sauce in so it coats all of the sliced apples.
- Remove one of the dough disks from the freezer. On a floured surface, roll the dough out to at least a 10-inch round. Gently lift the dough into a 9-inch pie plate, carefully pressing down in the center. Pour apple mixture in, getting as much of the sauce as you can.
- To make a lattice crust, remove the other dough disk from the freezer, and roll it out on the floured surface so it’s in a 12-inch round. Then, using a pizza cutter or a thin paring knife, slice the round into 12 1-inch strips. Lay 6 strips down across the pie. Pull back 3 strips until they are almost pulled off the pie, and place a new strip perpendicularly. Place the three strips back over the pie, and then pull back the three alternate strips, and place a new strip perpendicularly just 1/2 inch or so from the last strip placed. Place the three strips back over the pie, and continue with this method until you have latticed the entire pie.
- Do not trim any of the dough off the sides; instead, roll the dough from over the edges into the pie, tucking in as you go. Using your index finger knuckle, pinch the pie crust edges all the way around until you have a beautifully formed but rustic-looking edge. No matter how your crust looks, your pie will taste great!
- If using egg wash to make the crust golden and shiny, simply whisk 1 tablespoon of water with an egg. Lightly brush the wash all over the pie crust.
- Bake your pie at 400º for 20 minutes, then turn the oven to 350º and bake for another 40 minutes, until the crust is golden brown.
- Allow the pie to rest 2 hours after baking to cool and let juices thicken. Slice and serve!
- Several combinations of apples can be used, but making at least half of those Granny Smith works best. Gala or Fuji apples are also great to pair with the Granny Smith.
- Any top crust you create with the dough will work! If you use the full crust, be sure to make a couple slices in the top to allow steam from the apples to escape.