A recipe from AnaChef

Apple pie

Ola AlGhamdi — 180 min · 8 servings

* Nutrition values per serving are estimates. Some ingredients may have incomplete nutrition data, or their calories may have been entered by the recipe author when our database had no information for them.

Ingredients

Unsalted Butter	2 Tablespoon
Apple	1590 g
Brown Sugar	110 g
Sugar	2 Tablespoon
Cinnamon	1 Teaspoon (Ground)
Cardamom	0.5 Teaspoon (Ground)
Sea Salt	0.25 Teaspoon
Cornstarch	2 Tablespoon
Lemon Juice	0.5 Teaspoon
lemon zest	0.5 Teaspoon
All Purpose Flour	300 g
Sea Salt	1 g
Unsalted Butter	280 g
ice water	65 g

Steps

1. prep the crust: 1. In a large bowl, whisk the flour and salt together, then divide the mixture in half. 2. Cut the cold butter cubes into the flour with your fingertips or a pastry cutter until most pieces are pea-sized, with some larger flecks left. 3. Add ice water one tablespoon at a time, tossing with a fork, until the dough just holds together when squeezed. 4. Shape each half into a flat disc, wrap tightly, and chill for at least 60 minutes.
2. Filling: 1. Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute. 2. In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
3. Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.
4. Assembly: 1. On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a ½-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours. 2. When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
5. 3. Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. Brush the top of the pie with cream, milk or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top.
6. 4. Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
7. Tip: Honeycrisp, Golden Delicious and Granny Smith are good options, though you might want to increase the lemon juice if your apples are on the sweet side.

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