Updated: Mar 14
1 cup (2 sticks) unsalted butter, cut into 1/4-inch cubes and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
1 table spoon of vinegar
8 to 10 tablespoons ice water
4 apples, peeled and diced into pieces no larger than 1/2" I recommend using a tart apple like Gala, Fuji, or Granny Smith, but just about any will work here! (about 1 3/4 lbs apples before peeling/dicing)
2/3 cup light brown sugar tightly packed (135g)
2 Tablespoons butter (42g)
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg + 1 teaspoon water for egg wash
2 Tablespoons coarse sugar
Preheat oven to 400F (205C)
Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
Feed one tablespoon of ice water and the vinegar at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
Dump the mixture onto a work surface and push it together into a big lump using your hands. Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks. Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days. Remove the dough from the refrigerator 3 to 4 minutes ahead of time so that it just starts to soften and is easier to roll.
Break your chilled pie dough into two pieces
Repeat rolling and cutting with your second half of pie dough.
Prepare your apple filling by combining your cut in cubes apples, brown sugar, and butter in a medium-sized saucepan over medium-low heat.
Stir frequently until butter is melted, then add cornstarch, cinnamon, vanilla extract, and salt.
Increase heat to medium and bring to a simmer and simmer for 5 minutes, stirring occasionally.
Remove from heat and allow mixture to cool (at least 15-20 minutes) before proceeding.
Prepare egg wash by combining egg and teaspoon of water in a small dish and stir/scramble well.
Remove first chilled pie for fridge and roll it into the pie dish. Add all the filling into it. Then remove the second pie dough and roll it.
Cover the pie dish with the dough on hand and press it on the sides with a fork.
Brush the outside lightly with egg wash, cut small slits across the middle
Bake on 400F (205C) oven for 25 minutes, until pastry is beginning to turn golden brown.
Allow to cool then it can be served either on its own or with a scoop of vanilla ice cream.