Apple Pie

Apple Pie



  • 3 cups all-purpose flour
  • 1 Tbsp. cane sugar
  • 1 tsp. baking powder
  • 3/4 tsp. sea salt
  • 8 1/2 oz. (240g.) chilled unsalted butter, cut into small pieces
  • 1 1/2 Tbsp. vinegar
  • 1/3 cup ice water


  • 1/4 cup all-purpose flour plus more for surface
  • 3 pounds sweet-tart apples (such as Pink Lady), peeled, sliced 1/4″ thick
  • 1/3 to 1/2 cup cane sugar
  • 1/8 cup brown sugar
  • 1/2 Tbsp. apple cider vinegar
  • 2 Tbsp. unsalted butter, cut into small pieces
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1/8 tsp. ground allspice
  • 1 large egg (egg wash top of crust)
  • 2 tablespoons raw sugar or cane sugar (sprinkle on top of egg wash, optional)


  1. Pulse flour, sugar, baking powder, and salt in a food processor to combine.
  2. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. (or work cold butter into flour mixture by hand till course meal is reached)
  3. Transfer to a large bowl; drizzle 1/3 cup ice water mixed with 1 1/2 Tbsp. white vinegar into bowl and, using a fork, mix gently, adding more water by the tablespoon if too dry, just until dough comes together in clumps. (Dough should be on the dry side; it will hydrate as it rests.)
  4. Form dough into 2 disks. Wrap in plastic; chill at least 1 hour.
  5. Note: Crust can be made 2 days ahead. Keep chilled.


  1. Place a rack in lower third of oven and preheat to 375°.
  2. Roll out 1 disk of dough on a lightly floured surface to a 13″ round.
  3. Transfer to pie dish.
  4. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish.
  5. Chill until firm, about 20 minutes.
  6. Meanwhile, toss apples, granulated sugar, brown sugar, vinegar, butter, cinnamon, nutmeg, salt, allspice, and ¼ cup flour in a large bowl.
  7. Pour filling into crust.
  8. Roll out remaining disk of dough into a 12″ round; place on top of apples.
  9. Press top and bottom crusts together to seal.
  10. Trim overhang to 1/2″ and crimp edges.
  11. Cut 5 small slits in top crust to allow steam to escape.
  12. Beat egg and 1 Tbsp. water in a small bowl.
  13. Brush egg wash over top crust and sprinkle with raw sugar.
  14. Chill in freezer 15 minutes.
  15. Place pie dish on a foil-lined rimmed baking sheet and bake 30 minutes. (I just place aluminum foil on lower rack to catch any glaze drippings from pie while baking.)
  16. Reduce oven temperature to 350°, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 50–60 minutes longer.
  17. Transfer to a wire rack; let cool at least 4 hours before slicing.
  • Pie can be made 1 day ahead. Let cool completely and store wrapped loosely at room temperature.

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