Apple Pie
Apple Pie
Here's a classic recipe for apple pie that's popular at Yardbird Southern Table and Bar. For best results, make sure that the butter for your dough is super cold and that the ice water for the dough is strained from a glass with ice.
Servings
6
Ingredients
- 2 1/3 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoon sugar
- 4 4/5 cup unsalted butter, shredded
- 4 tablespoon ice water
- 1 egg
- 1 tablespoon heavy cream
- 5 1/2 granny smith or golden delicious apples, seeded and chopped
- 3/4 cup sugar
- 1 1/2 tablespoon all-purpose flour, plus more for rolling the dough
- juice of 1 lemon
- 3/4 teaspoon cinnamon
- 1 tablespoon unsalted butter, shredded
Directions
- Combine the dry ingredients in a bowl. Add the butter and toss until fully coated with the dry ingredients. Using an electric mixer with the paddle attachment, mix on low speed. Add the water in a steady, slow stream. Watch the dough continuously and turn off the mixer right when no crumbs remain at the bottom of the bowl. Handle the dough gently and keep cold. Let rest for 1 hour before baking.
- Preheat the oven to 375 degrees.
- In a bowl, whisk together the egg and cream to make the egg wash. In another bowl, toss the apples with the sugar, flour, lemon juice, and cinnamon. Lightly flour a work surface and rolling pin and roll out the dough to the desired thickness. Transfer to a 9-inch pie plate and use the excess dough to create the lattice.
- Put the apple mixture into the dough-lined pie dish. Top with the shredded butter and layer the lattice on top. Brush the top with the egg wash. Bake for 25 minutes, then reduce the temperature to 325 degrees and continue baking until the pie bubbles and is very golden in color, about 25 minutes.