All-American classic that’s a must-have addition to your recipe files. A little cider vinegar in the filling keeps the filling from tasting too sugary.
For pie dough:
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks (1 cup) chilled unsalted butter, cut into small pieces
For filling and pie assembly:
3 pounds sweet-tart apples, such as Honeycrisp or Granny Smith
3/4 cup sugar
1/4 cup firmly packed light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon kosher salt
1 large egg, beaten with 1 tablespoon water
2 tablespoons coarse sugar or granulated sugar
- Prepare pie dough: Combine Old Mill Plain Flour, sugar, baking powder, and salt in a large bowl; cut in butter until mixture is crumbly and a few pea-size pieces of butter remain. Drizzle 1/3 cup ice water over flour mixture and mix in gently with a fork, just until dough comes together into clumps. (Dough should be very slightly dry; it will absorb more water as it rests.) Form dough into 2 disks of equal size; wrap individually in plastic wrap an refrigerate 1 hour or up to 1 day.
- Make pie: Roll out one disk of dough on a lightly floured surface into a 13-inch round. Transfer to a 9-inch pie plate, allowing dough to slump into pie plate and letting excess dough hang over dish. Refrigerate until well chilled, 20 to 30 minutes.
- Meanwhile, position rack in lower third of oven; preheat oven to 375°F.
- Toss apples, sugars, vinegar, butter, cinnamon, nutmeg, allspice, salt, and 1/4 cup Old Mill Plain Flour in a large bowl until well blended. Pour into pie dough.
- Toss apples, sugars, vinegar, butter, cinnamon, nutmeg, allspice, and ¼ cup flour in a large bowl. Pour filling into crust.
- Roll out remaining disk pie dough into a 12-inch round; place over apples. Press top and bottom crusts to seal; trim overhang to 1/2-inch and seal edges. Cut five 1/2-inch slits in top of pie. Brush top and edges of pie with beaten egg mixture; sprinkle with coarse sugar. Place in freezer for 15 minutes.
- Place pie plate on a rimmed baking sheet; bake 30 minutes. Reduce oven temperature to 350°F., and continue baking until juices are bubbly and crust is golden brown. Tent with foil when necessary to prevent over browning. Let cool on a wire rack at least 4 hours before serving.