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Описание: All-Buttah Pie Dough (Double Batch for Top and Bottom Crust)
Yield: Enough for one 9-inch double-crust pie
Prep Time: 15 minutes + at least 1 hour chilling
Ingredients:
• 2 ½ cups (320g) all-purpose flour
• ½ teaspoon fine sea salt
• 1 cup (230g) cold unsalted butter, cut into ½-inch cubes
• 6-8 tablespoons ice water, plus more as needed
Steps:
1. In a large bowl, whisk together the flour and salt. Add the butter cubes and toss to coat them in flour.
2. Using your palms or fingertips, press the butter into the flour, flattening it into big shards (about walnut-half size for fruit pies like this). Toss to recoat.
3. Make a well in the center and add 6 tablespoons ice water. Toss gently with your hands or a fork to incorporate without overworking (avoid gluten formation).
4. Add more water 1 tablespoon at a time until the dough just holds together without cracks but isn’t sticky. Fold it over itself a few times for evenness.
5. Divide into two equal disks, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days; freeze up to 3 months and thaw overnight).
Notes: This dough is forgiving and flaky due to the all-butter method—Erin emphasizes cold ingredients and minimal handling. If using a food processor, pulse butter into flour first, then transfer to a bowl for water addition to avoid overmixing.
Apple Pie Filling
Yield: Enough for one 9-inch pie
Prep Time: 15 minutes
Cook Time: 15-20 minutes + cooling
Ingredients:
• 5 tablespoons (70g) unsalted butter
• 6 Cosmic Crisp apples (about 1650g), peeled, cored, quartered, and thinly sliced (or Honeycrisp/Granny Smith mix for tart-sweet balance)
• 1 ¼ cups (265g) light or dark brown sugar
• 2 tablespoons (20g) boiled cider (optional; see notes for homemade)
• 1 tablespoon (15g) lemon juice
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon freshly grated nutmeg
• ¾ teaspoon fine sea salt
• ⅓ cup (66g) granulated sugar
• ⅓ cup (40g) all-purpose flour
• 1 teaspoon (5g) vanilla bean paste (or 1 ½ teaspoons vanilla extract)
Steps:
1. In a medium pot, melt butter over medium heat. Swirl until it browns and smells toasty (4-6 minutes).
2. Add apples, brown sugar, boiled cider (if using), and lemon juice. Stir to coat and cook, stirring occasionally, until sugar melts and apples release liquid (4-5 minutes).
3. Add cinnamon, ginger, nutmeg, and salt; cook 2 minutes more.
4. Whisk granulated sugar and flour together, sprinkle over apples, and stir constantly until mixture thickens (2-3 minutes).
5. Reduce to medium-low and cook until fat bubbles form (3-4 minutes more). Stir in vanilla.
6. Transfer to a heat-safe container or sheet pan to cool completely to room temperature (spread out for faster cooling).
Notes: Pre-cooking prevents soggy crust and ensures even juiciness. Filling can be made 2 days ahead (refrigerate, then bring to room temp). For boiled cider (boosts apple flavor): Boil 8 cups apple cider down to 1 cup (honey-like); store refrigerated up to 6 months.
Assembly and Baking
Prep Time: 30 minutes + 1 hour chilling
Bake Time: 1 hour 35-45 minutes
Total Time: About 3 hours (plus cooling)
Additional Ingredients:
• Egg wash: 1 large egg + 1 tablespoon water + pinch salt, whisked
• Turbinado or coarse sugar, for sprinkling
Steps:
1. On a lightly floured surface, roll one dough disk to ¼-inch thick (about 12-inch circle). Transfer to a 9-inch pie plate, pressing into base/sides without stretching. Trim overhang to 1 inch. Refrigerate.
2. Pour cooled filling into crust, spreading evenly.
3. Roll second disk to ¼-inch thick (10-11-inch circle). Drape over filling, lift edges to remove air. Press top and bottom crusts together, trim to ½-inch overhang.
4. Tuck overhang under itself to seal and double the edge. Crimp as desired (fork or fingers).
5. Chill pie 1 hour. Preheat oven to 400°F with racks in upper/lower thirds. Line a baking sheet with parchment.
6. Place pie on sheet. Brush top (not edges) with egg wash; sprinkle with sugar. Cut 4-5 vents in top.
7. Bake on lower rack 30 minutes until lightly golden. Reduce to 350°F; bake 65-75 minutes more until deep golden, filling bubbles through vents, and steam escapes. (Move to upper rack last 10-15 minutes if needed; tent edges with foil if browning too fast.)
8. Cool completely on a rack (at least 2-3 hours) for filling to set. To serve warm: Tent cooled pie with foil, heat at 375°F for 15 minutes.
Notes: Cooling is key for clean slices. Pie stores at room temp 1-2 days or refrigerated up to 4 (reheat slices gently). Serve with vanilla ice cream or whipped cream for extra indulgence.