Name: Classic Homemade Apple Pie
Total time: 5 h 55 min
Cuisine: American
Ingredients: 2 1/2 cup All-purpose flour, 325g; 2 tbsp White granulated sugar; 1 1/2 tsp Kosher salt; 1 cup Unsalted butter, cold, straight from the fridge; 3/4 cup Water, very cold, divided; 1/2 small Lemon, juiced (about 1 1/2 tbsp); 2 lb Apples, peeled, halved, cored and thinly sliced; 1/4 cup All-purpose flour, 33g; 1/2 cup Light brown sugar, 80g; 1 1/2 tsp Ground cinnamon; 1 tsp Pure vanilla extract, or 1/2 tsp vanilla paste; 1/2 tsp Kosher salt; 2 tbsp Crème fraîche, or sour cream; 1 large Egg, beaten, for egg wash; 1 tbsp Turbinado sugar, optional

Method

10 steps. Tap one to mark it done.

Combine the flour, sugar, and salt in a large bowl with a whisk to make the crust. Use a box grater to shred the cold butter straight into the flour mixture, then place in the freezer to chill for 10 minutes. Using your fingers, rapidly work the butter into the flour until the pieces are the size of small peas.
Pour in half of the cold water and stir. Keep incorporating water, 1 tablespoon at a time, until a shaggy but cohesive dough forms. Transfer to a floured surface and work the dough lightly until it holds together.
Split the dough into two separate discs, cover them tightly in plastic wrap, and chill in the refrigerator for at least 1 hour, or as long as overnight.
Prepare the filling by peeling the apples, cutting them in half, removing the cores, and slicing them into thin 1/4-inch pieces. Immediately place them in a large bowl and toss with the lemon juice.
Mix the flour, brown sugar, cinnamon, vanilla, and salt with the apples, stirring to coat them. Softly fold in the crème fraîche until the mixture is uniform.
On a floured surface, roll one dough disc into a 13-inch round. Carefully transfer and press it into a 9-inch pie dish, ensuring a 1/2-inch overhang remains. Keep any dough scraps you cut off to use for making the lattice, then place the pie shell in the refrigerator to chill.
Roll the second dough disc out and slice it into strips. Pour the apple mixture into the cold pie shell, then arrange the dough strips over the top in a woven lattice pattern.
Cut the lattice strips so they leave a 1-inch overhang. Tuck the edges underneath and pinch the border firmly to create a seal. Place the put-together pie in the freezer to chill for 30 minutes, and warm the oven to 400°F (204°C).
Coat the top of the pie thoroughly with the beaten egg wash, then dust with the turbinado sugar. Position the pie on a baking sheet and cook for 20 to 25 minutes, until the crust edges are pale brown.
Lower the heat of the oven to 350°F (177°C) and continue baking for 40 to 45 minutes more, waiting for the crust to become a rich golden brown and the filling to bubble. Protect the top with aluminum foil if it starts to darken too fast. Allow the pie to cool for a minimum of 2 hours before slicing it.