There’s a reason apple pie is an American classic and all-around crowd pleaser – it’s really just that good. There’s no time like the fall, when apples are at their peak, to bust out a trie- and-true favorite. Just don’t forget a pint (or quart) of really good vanilla ice cream.
Yield: 8 servings
In the bowl of a food processor fitted with a metal blade, add 1 1/3 cups flour. Cut 1 stick of butter into quarters lengthwise, then dice into small cubes. Purée about 10 seconds in food processor with 1 teaspoon sugar, half of lemon zest, and pinch of salt.
With machine running, drizzle in 1/4 cup water until dough forms a ball, about 10 seconds. Remove dough and form into a flattened disc. Wrap with Saran and refrigerate.
Repeat process with remaining flour, butter, sugar, lemon zest, salt, and ice water. Allow dough to rest 30 minutes in refrigerator before using.
Add apples, lemon juice, vanilla, cinnamon, and sugar to a large bowl. Mix well. Add flour and mix.
Preheat oven to 400˚F. Unwrap dough. Dust work surface and rolling pin with flour. Roll out dough until it has a 12-inch diameter. Grease a 9-inch pie dish with butter. Place dough into dish and center. Add filling and sprinkle with diced butter.
Roll out other dough disc until it reaches 12 1/2 inches in diameter. Fold over pie, and seal edges. Lightly brush pie with beaten egg. Slice a small “X” into center and several other 1/4-inch slices around top of pie. Place dish on a baking sheet and put in oven. Bake 40–45 minutes, until top is golden brown.
