Equipment
Ingredients
Crust
- 300 g all-purpose flour
- 225 g unsalted butter, cold, cut into 1.25cm cubes
- 13 g sugar
- 4 g salt
- 80 ml water, chilled
- 40 g spiced cookie crumbs, crushed
Filling
- 1500 g apples, peeled, cored, and sliced
- 130 g sugar
- 45 g cornstarch
- 15 ml lime juice
- 27 g unsalted butter, cold, cut into 0.5cm cubes
- 3 g ground cinnamon
- 1 g ground cardamom
- 1 g salt
Nutrition (per serving)
Method
Dissolve 13g sugar in 80ml water in a small bowl. Place in the freezer to chill thoroughly.
Mix 300g flour and 4g salt in a large bowl. Rub the cold butter cubes into the flour with your fingertips until the mixture forms flat flakes and small pebbles.
Add the chilled sugar water to the flour mixture. Gently squeeze and mix with your hands until shaggy clumps form.
Press the dough into a mass and divide in half. Shape each half into a 2.5cm thick disk, wrap in plastic, and refrigerate for 1 to 24 hours.
Roll one dough disk into a 30cm (12-inch) circle. Fit it into a 23cm (9-inch) pie plate and press 40g cookie crumbs into the bottom. Refrigerate the shell.
Roll the second disk into a 30cm (12-inch) circle. Place on a parchment-lined baking sheet and refrigerate.
Preheat the oven to 218°C (425°F) with a rimmed baking sheet placed on the lowest rack.
Whisk 130g sugar, 45g cornstarch, cinnamon, cardamom, and salt in a large bowl. Slice 1500g apples into 6mm (1/4-inch) pieces. Toss apples with lime juice and the sugar mixture.
Transfer the apple mixture into the bottom crust, pressing down to remove air. Scatter 27g butter cubes over the top.
Cover the apples with the second dough round. Trim edges to 1.25cm (1/2-inch) past the rim, tuck them under, and crimp. Cut eight 7.5cm (3-inch) slits in the top crust.
Place the pie on the hot baking sheet. Bake at 218°C (425°F) for 30 minutes.
Lower the temperature to 163°C (325°F). Bake for 55-60 minutes until the crust is golden and the filling bubbles.
Transfer the pie to a wire rack. Cool completely before slicing to allow the filling to set.
Chef's Notes
- For the flakiest crust, ensure all your butter and water are ice-cold. This creates steam pockets during baking, resulting in a tender, flaky texture.
- Don't overwork the pie dough. Overmixing develops the gluten too much, leading to a tough crust. Mix just until the ingredients come together.
- Using a variety of apples (e.g., Granny Smith for tartness, Honeycrisp for sweetness and texture) creates a more complex and balanced flavor profile in the filling.
- Allowing the pie to cool completely is crucial. The filling needs time to set, otherwise, it will be runny when sliced.
Storage
Refrigerator: 4 days — Keep covered to prevent the crust from absorbing odors.
Freezer: 3 months — Wrap tightly in foil and plastic wrap.
Reheating: Warm in a 175°C (350°F) oven for 15-20 minutes to crisp the crust.
