![Double-Crust Apple Pie](https://cdn.statically.io/img/www.foodandwine.com/thmb/qM3ocCAtOruvEg7O-OiDItIktTk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200811-r-xl-double-crust-apple-pie-2000-2dc30412251d4d038241b88ef92ffaeb.jpg)
Use your favorite combination of sweet and tart apples for a pleasing blend of flavors and textures.
Ingredients
-
2 3/4 cup all-purpose flour, divided, plus more for dusting
-
1/2 teaspoon kosher salt
-
2 sticks plus 1 tablespoon cold unsalted butter, cubed and divided
-
1/2 cup ice water
-
6 large apples, peeled, cored, and cut into 1-inch chunks or thinly sliced
-
2 tablespoons fresh lemon juice
-
1 cup sugar
-
1/4 teaspoon cinnamon
Directions
-
In a food processor, pulse 2 1/2 cups of the flour with the salt. Add 2 sticks of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Divide the dough in half. Flatten into disks, wrap in plastic, and refrigerate until firm.
-
Preheat the oven to 375°F. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour, and the cinnamon.
-
On a floured surface, roll a disk of the dough into a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Spoon in the apples and top with the remaining 1 tablespoon of cubed butter. Roll out the second disk of dough to a 12-inch round and center it over the filling. Press the edges of dough together and trim the overhang to a scant 1 inch; fold the overlay under itself and crimp. Cut a few slits in the top crust for steam to escape.
-
Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 4 hours before serving.