- 3 tablespoons water
- 2 tablespoons cornstarch
- 1 cup plus 2 tablespoons (159 grams) all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 10 tablespoons salted butter, cut into 1/3-inch pieces and chilled
- 2 tablespoons sour cream
- 4 Granny Smith and 4 Macintosh apples (about 8 cups)*
- 1 1/2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 3/4 cups granulated sugar
- 2 tablespoons flour (use only with very juicy apples)
- 1/4 teaspoon nutmeg, freshly ground preferred
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1 tablespoon sugar for topping
*Note: This filling is loose which means that the individual slices will not be picture perfect. Also, 8 cups of apples is enough for a deep-dish pie plate so you may need a bit less filling for a typical, shallower plate.
For the dough, whisk together the water and cornstarch in a small bowl. Microwave until set, about 30 to 40 seconds, stirring halfway through. Chill in the freezer for 10 minutes.
Once the cornstarch mixture has chilled, combine the flour, sugar and salt in the bowl of a food processor and process until mixed, about 5 seconds. Add the chilled cornstarch mixture and pulse until uniformly ground, about 5 pulses. Add the butter and sour cream, and process until the dough comes together and begins to collect around the blade, 20 to 30 seconds. Repeat for the second pie crust.
Pat doughs into 4-inch discs, wrap in plastic wrap and refrigerate for at least 1 hour and up to 48 hours.
Remove dough from refrigerator. The dough is ready to be rolled when it is still cool to the touch but you can push your finger halfway down through the center. If the dough has been chilled for more than 1 hour, it may have to sit on the counter for 10 to 20 minutes to soften.
Preheat oven to 425°F.
Roll one dough disk out on lightly floured surface into a 12-inch circle, about 1/8 inch thick, the depth of a quarter. Transfer and fit dough into a 9-inch glass pie pan, leaving the dough that overhangs the lip of the pie plate in place without trimming. Refrigerate dough while preparing the fruit.
Roll second disk on a lightly floured surface into an 11-inch circle. Transfer to a baking sheet and refrigerate until ready to use.
Peel apples, cut them in quarters and remove core. Slice each quarter into thirds, about 1/2 -inch thick. Toss with lemon juice, lemon zest, salt, sugar and spices. Only use flour for very juicy apples.
Turn fruit mixture, including any juices, into pie shell. Lay the top pastry over top. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. Brush water on top of crust and sprinkle 1 tablespoon of sugar evenly over the top.
Place pie on the oven’s bottom rack. Bake until crust is lightly golden, 25 minutes. Reduce oven temperature to 375°F and continue to bake until juices bubble and crust is deep golden brown, 30 to 35 minutes. The bottom crust should be golden and the juices from the pie bubbling.
Transfer pie to a wire rack. Let cool almost to room temperature, about 4 hours. Pie is best eaten after it has completely cooled, even the next day.
Grant’s Pumpkin-Pecan Pie
Miss Robbie’s Sky-High Sweet Potato Pie
4 Perfectly Nutty and Sweet Pecan Pies