Ingredients
Equipment
Method
Pie Crust 2 discs
- 1. Mix dry ingredients - add flour and salt to the TM bowl. Mix 5sec/Speed 4
- 2. Cut in the butter - add COLD butter cubes. Pulse 6-8 times/Turbo (1/2 sec bursts) You want butter pieces roughly pea-sized, not fully incorporated. Stop early and check visible butter=flaky crust.
- 3. Add water - Add ice-cold water. Mix 5-10 sec/Speed 3, just until dough starts to come together. Dough should look shaggy and hold when pressed. If dry, add 1tsp water at a time, mixing briefly.
- 4. Chill - Gently press into 2 flattened disks (do not knead) Wrap tightly and refrigerate at least 1 hour. Do not skip this part.
- 5. Roll & Shape - Lightly flour surface, roll dough to 2 1/2 inches wider than a standard 9-inch pie plate.
- 6. Refrigerate shaped crust 1 hour before baking.
Apple pie filling
- 1. Melt butter in a medium saucepan over medium heat, add flour and whisk constantly for 1 minute. Add water and sugar. Simmer for 3 minutes, then remove from heat. Do not overcook.
- 2. Prepare apples - peel, core, and slice apples into about 1/4 inch thick slices. Sprinkle with cinnamon and toss to combine, then stir in the filling to coat the apples.
Lattice crust top
- 1. Roll out the first chilled pie dough disk and line your pie dish with it.
- 2. Lightly flour your work surface and roll out the dough for your lattice top. For a 9-inch pie dish, roll it out to about 12 inch Diameter.
- 3. Use a knife or pizza cutter, cut the dough into even 1 inch strips. You'll usually need 8-12 strips.
- 4. Place half of the strips parallel to each other across the top of the filled pie. Leave about 1/2 inch space between each strip. Let the excess dough hang over the edge of the pie dish.
- 5. Starting from one side, gently fold back every other strip (for example, strips 1,3,5) halfway toward the center of the pie.
- 6. Lay one strip perpendicular across the unfolded strips, right in the center.
- 7. Now, unfold the folded-back strips over this new strip. You've just created the first "weave".
- 8. Now switch sides: Fold back the opposite set of strips (2,4,6).
- 9. Lay another cross strip perpendicular to the others.
- 10. Unfold the strips back over it.
- 11. Continue alternating sides, adding one strip at a time, until the entire pie is covered.
- 12. Once the lattice is complete trim excess dough so it hangs about 1/2 inch over the rim.
- 13. Fold the overhand under itself along the edge.
- 14. Press gently to seal the lattice to the bottom crust.
- 15. Crimp the edges using your thumb and two fingers. Brush the crust with egg wash.
- 16. Bake at 425F for 15 minutes, then reduce the heat to 350F and continue baking for another 45 minutes.
Notes
- You can use any kind of apples, I prefer the Honeycrisp for their sweetness and texture but you can also use Granny Smith, Golden Delicious, Pink Lady or Braeburn.
- Slice apples evenly so they cook at the same rate.
- Chill the crust according to the instructions, otherwise the butter will melt and the crust will not be flaky.
- Pre-mix the filling to coat apples evenly with sugar and cinnamon.
- Don't overfill, but be generous - apples shrink while baking.
- Avoid overheating the sauce or cooking for too long, which can cause it to split. If this happens, don't stress, you can still toss the apples together with the sauce, and it will come together in the oven.
- Bake until bubbly, not just golden, to ensure the filling is fully cooked.
- Let the pie cool for at least 1 hour before slicing. This helps the filling to set and prevents a runny pie.