Pie Slice Recipe

Prepare dry ingredients

Whisk together 1 3/4 cups all-purpose flour, 1 tsp granulated sugar and 1/2 tsp sea salt in a large bowl.

Cut in fats

Add the 7 tbsp very cold cubed butter and 2 tbsp cold shortening to the flour. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6–8 pulses in a food processor or 6–8 minutes by hand).

Add liquids and chill

Mix 1 tsp apple cider vinegar into 4 tbsp ice water. Sprinkle the liquid over the flour mixture 1 tbsp at a time, gently tossing with a fork until the dough just starts to come together when pressed — do not overwork. Gather into a rough disk, wrap tightly in plastic, and refrigerate at least 30 minutes (up to 2 days) to relax the gluten and firm the fats.

Roll out

Lightly flour a work surface. Roll the chilled dough into a 12-inch circle about 1/8-inch thick, rotating and flouring as needed. to prevent sticking. Transfer the dough to a 9-inch pie plate by rolling it onto your rolling pin and unrolling it over the plate. Trim any excess leaving about a 1/2-inch overhang.

Crimp edge

Tuck the 1/2-inch overhang under itself to create a thicker edge and crimp or flute as desired. Chill the assembled crust in the refrigerator while you prepare the filling, about 15 minutes.

Prepare apples

Place the 3 peeled, cored and thinly sliced Granny Smith apples and 2 Honeycrisp apples in a very large bowl. Toss immediately with 1 tbsp lemon juice to prevent browning.

Combine dry filling ingredients

In a small bowl whisk together 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tbsp all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/4 tsp sea salt until evenly combined.

Coat apples

Sprinkle the sugar-spice mixture over the sliced apples and toss gently until the slices are evenly coated and glossy. Let the mixture sit for 5 minutes to macerate so juices begin to release.

Fill the crust

Remove the chilled crust from the refrigerator. Pile the coated apple slices into the center of the pastry, mounding slightly and arranging larger slices flat. Dot the top of the filling with the 8 small pieces of butter evenly distributed.

Egg wash and vents

Beat 1 large egg with 1 tsp milk or cream to make an egg wash. Brush the exposed rim of the pastry with the egg wash. If you left the pie open-faced, brush the exposed fruit edges lightly. For a lattice or top crust, roll out and place, sealing and trimming edges, then brush entire top with egg wash and sprinkle optional coarse sugar.

Bake

Place the pie on a rimmed baking sheet to catch any drips. Bake in a preheated 425°F (220°C) oven for 15 minutes to set the crust, then reduce the oven temperature to 375°F (190°C) and continue baking for 40–50 minutes more, until the crust is golden and filling is bubbling (check after 35 minutes and tent edges with foil if browning too quickly).

Cool and serve

Remove the pie from the oven and let it cool on a wire rack at least 2 hours to allow the filling to set. When ready to serve, cut into 8 slices and serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.