Classic Apple Pie
Ingredients
Crust:
- 3 cups all-purpose flour
- 1 cup butter, cubed
- 2 Tbsp. sugar
- 1/2 tsp. salt
- 1 Tbsp. apple cider vinegar
- 8 Tbsp. water
Filling:
- 3 1/2 lbs. assorted apples
- 2/3 cup sugar
- 2 Tbsp. all-purpose flour
- 2 Tbsp. lemon juice
- 1 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 2 Tbsp. butter, cubed
Directions
In a mixer, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-size pieces form. Stream in vinegar and water 1 tablespoon at a time until dough starts to come together. Mixture will be crumbly. *Note: Store-bought crust works here too!
Turn out dough on a lightly floured surface and split into 2 pieces. Flatten into disks, cover in plastic wrap, and refrigerate for at least 2 hours, or overnight. Place 1 half in the bottom of your pie dish and refrigerate 30 more minutes.
In a large bowl, toss apples, sugar, flour, lemon juice, cinnamon, vanilla, and salt until well combined. Transfer the apple mixture to the prepared pie dish and dot all over with butter.
Preheat oven to 425 and place a baking sheet on the middle rack. Place the top pie crust over apple filling and crimp the edges. Brush crust with egg wash and sprinkle with coarse sugar. Place pie dish on the baking sheet and bake for 20 minutes. Reduce heat to 375 and continue baking for about 40 minutes. Do not take pie out of the oven.
Let rest for 2 hours before serving. Enjoy!
