Apple Pie Recipe

Make dough

In a cold bowl, whisk together the flour and salt. Cut in the cold butter with a pastry blender or two forks until the mixture resembles coarse crumbs with pea-sized pieces. Drizzle in ice water and mix gently, adding more water 1 tablespoon at a time until dough just comes together. Divide dough into two discs, wrap tightly, and chill at least 1 hour.

Roll and chill

Roll one dough disc on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie pan, press to fit, trim edges, and chill 15 minutes. If using a top crust, roll second disc and keep chilled. Preheat oven to 425F (220C) for assembling.

Egg wash and bake prep

Brush exposed crust edges with the prepared egg wash to help sealing. If not using a top crust, keep crust chilled until filling is ready.

Slice and season apples

Peel, core, and slice the apples into 1/4-inch wedges. In a large bowl, toss with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt until evenly coated. Let macerate 10–15 minutes to release juices.

Assemble

Spread half of the filling into the prepared crust. Dot with small pieces of butter. Cover with remaining filling. If using a top crust, lay it over, trim, and seal the edges; cut a few vents. Brush the top with egg wash.

Bake and cool

Bake at 425F (220C) for 20 minutes, then reduce to 375F (190C) and bake 40–50 minutes more, until crust is golden and juices bubble thickly. Cool completely on a rack before slicing.

Infuse and temper

In a medium saucepan, combine heavy cream and milk with the vanilla bean seeds and pod. Heat just to a simmer.

Make custard

Whisk together egg yolks and sugar until pale and thick.

Temper and cook

Temper the yolks with the hot milk, then return to the pan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not boil.

Finish and chill

Stir in salt. Strain through a fine-mesh sieve into a clean container. Chill at least 4 hours, preferably overnight.

Churn and freeze

Churn in an ice cream maker according to manufacturer's instructions. Freeze until firm.

Chill and whip

Chill a mixing bowl and whisk. Beat the heavy cream with confectioners' sugar and vanilla extract until soft peaks form.

Slice warm or room-temperature apple pie. Place a scoop of Tahitian vanilla bean ice cream beside or atop the slice. Top with a dollop of Chantilly cream. Garnish with a light sprinkle of cinnamon if desired. Serve immediately.