APPLE PIE WITH ALL-BUTTER CRUST

inspiredbycharm.com

INGREDIENTS

• 2 1/2 cups all purpose flour
• 1 tablespoons sugar
• 1 teaspoons kosher salt
• 1/2 pound (2 stick) cold unsalted butter, cut into 1/2-inch pieces
• 1 cup cold water
• 1/4 cup cider vinegar
• 3 1/2 pounds (6 large or 7 medium) apples, peeled and slice (1/8th inch thick)
• 3/4 cup sugar
• 2 tablespoons flour
• 1 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon kosher salt
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter cut into thin slice
• 1/4 cup milk and sanding sugar for garnish 

INSTRUCTIONS

1. In a large bowl, sift together the flour, salt, and sugar. Then add the cold butter pieces. Use a spatula to coat the butter with the flour mixture. With a pastry blender, cut the butter into the flour mixture until the butter is in pea-sized pieces. Be careful not to over mix.
2. Then in a small bowl combine the water, ice, and cider vinegar. Sprinkle about 4 tablespoons of the ice water mixture over the flour and butter mixture and incorporate with a spatula. Continue to add more of the ice water mixture, 1 to 2 tablespoons at a time, using the spatula and / or your hand until the dough comes together into a ball. If necessary, add small drops of the water mixture to any remaining dry bits. 
3. Split the dough in half and shape each piece into a flat disk. Wrap in plastic wrap and refrigerate for at least an hour. (This dough can be refrigerated for 3 days orfrozen for 1 month.) Next, we want to make our apple filling.
4. Place your peeled and sliced apples in a large bowl. In a medium-sized bow whisk together sugar, flour, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and mix with your hands or a large spoon to combine. Add the lemon juice and mix again. 
5. Remove your chilled dough from the fridge. Roll out the dough on a lightly floured work surface. (To make this process a bit easier, I rolled mine out between two sheets of waxed paper.) Roll out the dough to 1/8 inch thickness. The dough should be two inches wider in circumference than the size of your pie pan. Use the wax paper or your hands to transfer the dough to your pie pan. Trim the dough leaving about 1/2 inch overhang. Chill the bottom crust while you roll out the top. 
6. Now, preheat your oven to 450 degrees F. Position your two oven racks on the two lowest levels. On the bottom rack, place a cooke sheet to catch any drips from your pie.
7. Next, pour your prepared apples into the pie shell. Then, scatter the thinly sliced butter on the top. Next, add the top crust to your pie. I decided to try a lattice top. Instead of explaining how to do that here, this recipe will detail a traditional crust.
8. For a standard top crust, carefully center it on your filled pie. Fold the edge of your top crust over the edge of the bottom crust so it's flush with the pan. Crimp the edge to seal with your fingers or a fork. 
9. Slash a few decorative steam vents in the top crust. Brush the top crust with milk and sprinkle with sanding sugar.
10. Set the pie onto the second to lowest rack in your oven. Bake at 450 degrees F for 20 minutes, then reduce the heat to 350 degrees F. Bake until the pie is a medium golden brown. You can test the doneness of your apples by sticking a knife into a vent hold. They should feel tender. Let the pie cool at least an hour before serving.