Amani Pie Recipe

Make the dough

In a large bowl, whisk together flour, sugar, and salt. Add the cold butter cubes and, using a pastry blender or your fingertips, cut the butter into the flour until mixture resembles coarse peas with some pea-sized butter pieces remaining (about 6–8 minutes).

Add water and chill

Drizzle ice water, 1 tablespoon at a time, over the flour-butter mixture, tossing gently after each addition, until dough just comes together when pinched (you may not need all the water). Form dough into two discs (one slightly larger for the bottom, one smaller for the top), wrap tightly in plastic, and chill in the refrigerator at least 1 hour (or up to 48 hours).

Roll out

On a lightly floured surface, let the larger disc sit 10 minutes if very firm. Roll it into a 12-inch circle about 1/8–1/4 inch thick. Fit it into a 9-inch deep-dish pie pan, letting excess hang over. Chill crust in pan while preparing filling for 15 minutes to prevent shrinking.

Top crust

Roll the smaller disc into an 11-inch circle for a full top, or cut into strips for a lattice. Keep it chilled until ready to assemble. Beat the egg for wash and set aside.

Prepare apples

In a large bowl, combine the sliced apples. Add lemon juice and toss to coat immediately to prevent browning.

Mix dry filling ingredients

In a small bowl, whisk together brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and salt until evenly combined.

Combine and rest

Pour the sugar-cornstarch mixture over the apples, add vanilla extract, and toss gently until all slices are evenly coated. Let the mixture rest 10 minutes so the cornstarch can begin to absorb juices.

Assemble in crust

Pile the apple mixture into the chilled prepared bottom crust, mounding slightly in the center. Dot the top of the apples with the 6 small pieces of chilled butter placed evenly over the filling.

Top and seal

Place the rolled top crust over the apples (or weave lattice). Trim overhang to 1/2 inch and fold the bottom and top crust edges together, crimping decoratively. Cut 4 small steam vents in the top crust if using a whole top.

Egg wash

Brush the entire top crust and edges lightly with the beaten egg for a glossy, golden finish. If using lattice, brush after assembling. Optionally sprinkle 1–2 teaspoons granulated sugar over the top for sparkle.

Bake

Preheat the oven to 425°F (220°C). Place the assembled pie on a rimmed baking sheet to catch any drips. Bake at 425°F for 20 minutes to set the crust, then reduce oven temperature to 375°F (190°C) and continue baking for 35–45 minutes more, or until the filling is bubbling through the vents and the crust is deep golden brown. If the edges brown too quickly, shield them with foil or a pie shield after 25 minutes.

Glaze (optional)

While the pie rests, warm the apricot jam with 1 teaspoon water in a small saucepan or microwave until pourable. Strain if desired. Brush the warm glaze over the hot top crust to impart shine and a touch of sweetness.

Cool and serve

Let the pie cool on a wire rack at least 2 hours so the filling sets; warm slices will be runny. Serve slices with vanilla ice cream if desired.