Pie Crust Ingredients:
4 1/2 cups sifted all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water (strain out the ice just before using)
2 teaspoons red wine vinegar
Pie Filling Ingredients:
5 Granny Smith apples, peeled, cored, and thickly sliced
1/2 cup sugar
1/8 teaspoon salt
1 1/2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon pure vanille extract
1 1/2 tablespoons cold unsalted butter, cut into pieces
Assembly Ingredients:
water
1 tablespoon heavy cream
1 tablespoon sugar
Before beginning, note that the amount of crust made by this recipe is enough for either 1 apple pie + 2 baby pies (see baby pie below), or 1 apple pie + one normal size pie dutch style (i.e. crust only on the bottom). Alternatively, you could freeze the extra pie crust in a pie pan so that the next time you want pumpkin or dutch apple you can just take it out of the freezer.
Mix the flour, salt, and sugar by hand with a whisk. Add the butter and mix with a hand mixer (it's messy!) just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until the dough crumbs become sticky enough to press together and form dough. You should still see small bits of butter. Turn out (more like pour out) onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on forming a good circle from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling and to keep crust from sticking to table. The dough should feel smooth and soft. If it gets too sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
In a medium bowl, toss the apple slices, sugar, salt, cornstarch, cinnamon, nutmeg, and vanilla together. Preheat the oven to 425 degrees.
Set your pie or tart pan nearby. To transfer the crust to the pan by rolling a finished crust up onto the rolling pin, then gently unroll it in the pan. Make sure that the dough is allowed to settle completely into the pan. Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. If the dough tears a bit, use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. Leave the edges of the bottom crust hanging over the rim slightly. Roll out the second piece of dough into a circle about 11 inches in diameter.
Transfer apple filling to the pie shell, and dot with the butter. Brush the overhanging edges of the dough with water. Carefully place the rolled-out top crust on top and pinch the edges together, turning under all around to make a thick edge. To decorate the rim, just press it all around with the back of a fork or by pressing it with your thumb.
With the tips of a pair of scissors or knife, snip 4 evenly spaced small vent holes in the top crust. Brush the top of the pie with cream, then sprinkle evenly with sugar.When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on forming a good circle from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling and to keep crust from sticking to table. The dough should feel smooth and soft. If it gets too sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
In a medium bowl, toss the apple slices, sugar, salt, cornstarch, cinnamon, nutmeg, and vanilla together. Preheat the oven to 425 degrees.
Set your pie or tart pan nearby. To transfer the crust to the pan by rolling a finished crust up onto the rolling pin, then gently unroll it in the pan. Make sure that the dough is allowed to settle completely into the pan. Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. If the dough tears a bit, use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. Leave the edges of the bottom crust hanging over the rim slightly. Roll out the second piece of dough into a circle about 11 inches in diameter.
Transfer apple filling to the pie shell, and dot with the butter. Brush the overhanging edges of the dough with water. Carefully place the rolled-out top crust on top and pinch the edges together, turning under all around to make a thick edge. To decorate the rim, just press it all around with the back of a fork or by pressing it with your thumb.
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