Slice Of Pie Recipe

Make dough

Combine 2 cups flour, 1 tablespoon sugar and 1/2 teaspoon salt in a large bowl. Cut 3/4 cup cold cubed unsalted butter into the flour using a pastry cutter, two forks or your fingertips until mixture resembles coarse meal with some pea-sized butter pieces remaining.

Add water and chill

Drizzle 4 tablespoons ice water over the mixture, tossing gently with a fork after each addition until the dough just comes together when pressed (add an extra tablespoon if needed). Do not overwork. Gather into a disk, wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

Roll out

On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Carefully transfer to a 9-inch pie plate, easing it into place without stretching. Trim edges to about 1/2 inch overhang.

Prepare apples

Place 6 cups thinly sliced apples into a large bowl. Add 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, 2 tablespoons cornstarch and 1 tablespoon lemon juice. Toss until the fruit is evenly coated and the cornstarch is incorporated.

Rest filling

Let the apple mixture rest for 10 minutes to macerate and allow juices to release; toss again and taste—adjust sugar if your apples are particularly tart.

Assemble pie

Preheat oven to 425°F (220°C). Spoon the apple filling into the prepared pie crust, mounding slightly in the center. Dot the filling evenly with 2 tablespoons small bits of unsalted butter.

Top and seal

If you have extra dough, roll a second disk and place over the filling for a full top crust, or cut into strips for a lattice. Trim excess dough, fold the overhang under itself and crimp the edge to seal. Cut several small slits in a full top crust or leave lattice openings for steam to escape.

Egg wash

Whisk 1 egg with 1 tablespoon milk or cream and brush over the top crust. Sprinkle 1 teaspoon coarse sugar over the crust if desired for sparkle and crunch.

Bake

Place the pie on a baking sheet to catch drips and bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for 35–45 minutes more, until the crust is golden and the filling is bubbling through vents. If the edges brown too quickly, cover them with foil or a pie shield after 25 minutes at the lower temperature.

Cool and serve

Remove the pie from the oven and let it cool at least 2 hours on a wire rack so the filling sets for clean slices. Serve warm or at room temperature—optionally with vanilla ice cream or whipped cream.