The Best Apple Pie

Instructions

Pie Crust

1. Prepare your pie crust recipe as instructed up to the lamination step.

2. When you’re ready to roll it out, take one dough disc out of the fridge. Let it sit at room temperature for 5–10 minutes so it softens slightly.

3. Attach the ⅛" guide to your Birchberry Adjustable Rolling Pin. Roll out the dough on a lightly floured surface to ⅛” thick, around 14-15” to fit a 9 to 11-inch pie dish.

4. If the dough starts to get warm or the butter begins to soften, place it on a parchment-lined baking sheet or cutting board and chill it for a few minutes.
5. Transfer the dough to the pie dish by rolling it around your rolling pin and unrolling it on top of the dish.
6. Don’t press the dough down into the dish right away or it might tear. Instead, gently lift the edges so the dough can settle into the dish on its own. Then lightly press the dough along the bottom and sides so it fits the dish. Let the edges hang over the sides. Place the dish in the fridge to keep the dough cold.
7. Roll out the second disc of dough to ⅛" thick, into a rectangle about 12×16" on a floured surface, then transfer to a large piece of parchment paper using your rolling pin in the same way as you did the first disc. Chill in the freezer for 5 minutes if it becomes too soft.
8. Re-roll only slightly if it shrunk during moving, then cut the dough into 1" wide strips using a knife, pizza cutter, or pastry wheel.
9. If needed, chill in the freezer for 10 more minutes to firm up. The butter has to stay cold for max flakes.
10. Meanwhile, draw a 9-11” circle on a piece of parchment, depending on the size of your pie dish.
11. Create a lattice weave over the circle.
12. Trim the edges around the circle so you have a clean lattice circle top.
13. Place your lattice in the fridge to chill while you make your filling.

Apple Pie Filling

1. Mix the sliced apples and lemon juice in a large mixing bowl.

2. Toss the apples with the granulated sugar and brown sugar.
3. Let sit at room temperature for 1–2 hours, stirring occasionally, until ¾–1¼ cups of juice collects at the bottom (check with a measuring glass, if needed).
4. Drain the apples through a strainer into a large pot.
5. Reserve ¼ cup of the drained juices in a small bowl. Set aside.
6. Return the apples to the empty bowl, then toss with the cinnamon, nutmeg, allspice, and salt to coat. Set aside.
7. Pour the apple cider into the large pot of juices.
8. Bring to a gentle boil over medium heat.
9. Cook for about 12 minutes, stirring occasionally with a rubber spatula.
10. Cook for 3 more minutes, stirring constantly, until the liquid is thick and syrupy like hot honey or maple syrup. It should be reduced by half. To test, coat the back of a spoon and see if it leaves a clean line when you run a finger through.
11. Add the apple slices (plus any new juices that formed) to the pot.
12. Cook for 3 minutes, stirring often so the apples soften evenly. They should still feel slightly crisp in the center.
13. Meanwhile, whisk the cornstarch and flour into the reserved ¼ cup of juices to make a smooth slurry.
14. Pour the slurry into the pot and cook for 1–2 minutes, stirring constantly, until the filling becomes glossy, thick, and clings to the apples with no watery drips.
15. Remove from heat and stir in the butter, vanilla, and apple brandy (if using) until melted and combined.
16. Spread the filling onto a baking sheet to cool for 15–20 minutes, or into a large bowl for about 30 minutes.
17. Let the filling cool completely before adding it to your pie crust.

Assembly

1. Trim the bottom crust so there’s a ½–1” overhang all the way around the rim of the pie dish.

2. Spoon the cooled apple filling into the crust one scoop at a time, piling slightly higher in the center. Take your time to layer the slices tightly—especially the very bottom layer, which needs to be packed and even to support the rest of the filling.
3. Carefully lift the chilled lattice circle from the fridge and center it over the pie.
4. Gently press the lattice onto the apples so it makes good contact, then tuck the ends under the bottom crust edge. Trim more lattice, if needed.
5. Fold the bottom crust edge up and over the tucked lattice ends. Press and crimp the top and bottom crust together with your fingers or a fork.

6. Chill the assembled pie for 20–30 minutes in the fridge while you preheat your oven.

Bake

1. Place a pizza steel, pizza stone, or metal baking sheet on the middle rack of the oven. Line it with parchment to catch any juices. Preheat to 425°F for at least 20 minutes.

2. Make the egg wash by whisking 1 egg with 1 Tbsp whole milk.
3. When the oven is fully preheated, lightly brush the top crust or lattice and edges with egg wash, then sprinkle with turbinado or coarse sugar.
4. Set the pie directly on the hot steel/stone/baking sheet and bake for 20 minutes at 425°F.

5. Reduce the oven temperature to 350°F and bake for 50–60 minutes, until the crust is all golden brown and the filling is bubbling. The pie is fully baked when the center of the filling is 195-200°F.

6. If the edges start to brown too quickly, cover them with foil or a pie shield.
7. Let the pie cool for at least 4 hours before slicing so the filling can set.