2 1/2 cups all-purpose flour
1 1/2 cups (3 sticks) cold, unsalted butter, cubed
1/2 cup ice water
3 teaspoons sugar
1/4 teaspoon salt
8 cups cored, peeled, sliced apples (around 8; Granny Smith or Cortland)
2 tablespoons lemon juice
2/3 cup sugar, plus 1 tablespoon for top of crust
1/4 cup brown sugar
1/4 cup all-purpose flour
1 egg yolk
2 tablespoons butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
splash of water
[When ready, preheat oven to 375º F.]
In a food processor, using a metal blade, pulse your flour, sugar and salt together.
Add in cold, cubed butter and pulse.
Slowly drizzle in ice water, one tablespoon at a time. You should have a coarse, crumbly mixture. (If you don’t have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork.)
Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. It’s very important to work with cold dough.
In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside.
Once dough is cold, take dough out of plastic wrap and divide in half.
Return one half, in plastic wrap, to the fridge.
On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick.
Gently take the corners, lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan.
Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick.
Pour apple mixture into pie pan and cover the top of apples with pats of butter.
In a small bowl, beat your egg yolk and add a splash of water. Brush the edges of pan, covered by the dough, with egg mixture.
Cover the entire pie with remaining rolled out dough. Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie).
Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
Brush egg mixture all over the top of crust and sprinkle with sugar.
Bake for 50 minutes, or until crust is golden brown.
1 1/4 cups brown sugar, packed
3/4 cup old-fashioned rolled oats
3/4 cup milk
1/2 cup sugar
3 large eggs, beaten
3 tablespoons unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 unbaked pie shell
Vanilla ice cream, optional
Preheat oven to 350º F and line a pie dish with unbaked pie crust.
In a large bowl, stir together brown sugar, oats, sugar and salt, then stir in milk, beaten eggs, butter and vanilla extract. Continue stirring until fully combined.
Pour mixture into pie shell, then place in oven.
Bake for 45-50 minutes, or until pie is cooked through.
Remove from oven and let cool 10-15 minutes, then serve with ice cream or whipped cream.
1 pie shell, store-bought or homemade
2 cups heavy cream
1 cup sugar
1 cup half-and-half
2 egg yolks
1/3 cup all-purpose flour
2 tablespoons unsalted butter, melted
1 1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg, optional
1/4 teaspoon salt
Preheat oven to 350º F and place pie dough in a standard pie dish.
Combine sugar, flour, nutmeg and salt in a large bowl and whisk together.
Pour in heavy cream and mix together until fully blended and incorporated.
In a separate bowl, whisk together half-and-half, egg yolks and vanilla extract, then gently stir egg yolk mixture into heavy cream mixture.
Pour pie filling into pie crust, then crimp the edges of the pie dough and brush with melted butter.
Sprinkle cinnamon across the top of pie, then place in oven.
Bake for 60-70 minutes, or until center is just set, but still jiggles slightly when shaken. (After about 1 hour, pie filling will boil. Allow to bubble for 10 minutes then remove from oven.)
Remove from oven and let cool completely before slicing and serving. Enjoy!