Mama’s Apple Pie

Ingredients

• Double recipe All-American Pie Crust, in 2 disks
  
• 7 Granny Smith apples, peeled, cored, and thinly sliced
  
• 1 cup sugar, plus more for sprinkling pie
  
• 2 tablespoons all-purpose flour
  
• ½ teaspoon ground cinnamon
  
• ¼ teaspoon ground nutmeg
  
• ¼ teaspoon kosher salt
  
• 2 tablespoons unsalted butter, cut into bits
  
• 1 tablespoon water
  

Directions

1. Prepare the pie pastry. To shape the crust, on a lightly floured work surface, roll out one disk of the dough into a 13-inch round, 1/8-inch thick. Roll dough around pin and transfer to a 9-inch pie plate. Fold excess dough over and flush with rim of the pie plate. Freeze until firm, at least 30 minutes.
   
2. To make the filling, place the apples in a bowl; sprinkle with the sugar, flour, cinnamon, nutmeg, and salt. Toss with hands to coat. Pour the apple mixture into the unbaked pie shell. Dot with butter bits.
   
3. Roll out the remaining half of the pie crust on a lightly floured surfaced. Cover the filled pie crust with the round of dough, and fold over so that a thick edge is formed. Crimp the edges using a fork; chill in the refrigerator until the crust is firm, about 15 minutes.
   
4. To bake the pie, preheat the oven to 400 degrees. Brush the top of the pie with the water. Sprinkle over a few teaspoons of sugar. Bake until golden brown, about 50 minutes.
   
5. Transfer to a rack to cool before slicing. Serve with vanilla ice cream. Yields one 9-inch pie.
   

All-American Pie Crust (double this recipe)

Ingredients

• 1 ¼ cups all-purpose flour, plus more for rolling
  
• ½ teaspoon kosher salt
  
• 4 tablespoons margarine, chilled and cut into pieces
  
• 4 tablespoons butter, chilled and cut into pieces
  
• 3 to 8 tablespoons ice water
  

Directions

1. In a food processor fitted with a metal blade, combine the flour and salt. Then add the cubed margarine and butter and process until mixture resembles a coarse meal, 8 to 10 seconds.
   
2. With the processor on pulse, add enough of the ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly. Shape the dough into a disk and wrap in plastic wrap. Chill about 30 minutes in refrigerator.
   

 

Recipe adapted from Bon Appétit, Y'all

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