Crispy APPLE PIE Recipe

Crispy APPLE PIE Recipe. This apple pie recipe with a crisp butter crust surrounding a perfectly sweet, tender cinnamon apple filling bursting with flavor.

RECIPE:
Prep time: 30 minutes
Bake time: 60 minutes
Total time: 1 hour 30 minutes
Servings: 12 pieces (8 inch baking dish)

✨Ingredients✨

For the Filling:
3 lbs (1,5 kg) apples (like Gala or Honey crisp)
1/3 cup (80 g) sugar plus
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon (optional)
3 tbsp (40 g) unsalted butter
1 tsp ground cinnamon
1 + 1/2 tbsp (10 g) cornstarch

For the Pie Crust:
1+1/3 cups (200 g) unsalted butter Very cold
2+1/4 cups (280 g) all-purpose flour
1 tbsp (12 g) sugar
1/4 tsp fine salt
1/2 cup ice water

For the Assembly
1 egg yolk
1 tbsp milk
2 tbsp sugar

👩‍🍳Instructions

For the Pie Dough
✅ Add the flour, sugar, and salt into a food processor. Give it a few pulses.
✅Add diced COLD butter and pulse until the butter is cut into small lentil-sized clumps.✅Pour the ice water into the processor. Puls until the mixture is hold together.
✅Transfer dough onto a pastry mat or counter and knead 2-3 times just to help it come together a bit. Cut out the third. Gently flatten into a one inch-thick disk, and cover in plastic wrap. Place in the fridge to chill for about 30 minutes to an hour.
For the Filling
✅Peel, core and dice your apples, then toss with the lemon juice and lemon zest.✅In a large skillet, melt the butter over medium-high heat. Add the sugar, cinnamon, apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
✅ Dissolve the cornstarch into the 2 tbsp of water and add to the pan with apples. Cook at medium-high heat stirring frequently until the liquid bubbles vigorously and thickens. Set aside to cool completely.

For the Assembly
✅ Roll out your both of your chilled pie dough batches into two disks about 1/4 inch thick. Place one into your pie dish leaving half an inch of overhang. Cut the other into strips. You can choose any thickness for them but I tend to like mine to be almost an inch thick.
✅ Add your filling to the dish. smooth out surface with a spatula. Any voids can cause the lattice top to sag.
✅ Construct your lattice top by placing one set of strips on the pie then fold every other strip over.
✅ Trim the strips and fold under the bottom layer of pie dough. pinch together to bind the layers together.
✅ In a small bowl add one egg yolk and a tablespoon of milk. Mix very well together. Brush the lattice with the egg wash. Sprinkle with sugar
✅Bake at 350F (180 C) until golden brown in the center, about 60-70 minutes. Tent pie to protect the edges and top with a sheet of foil (dull-side down). This way the pie’s edge stays golden when the center bakes instead of burning!
✅Rest at room temp 1 hour before serving.

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