Recipe Index

Ingredients

• 3 3/4 cups all-purpose flour
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons table salt
• 3 sticks (24 ounces, 12 oz) unsalted butter, cubed and kept very cold
• 3/4 to 1 cup very cold water
• 3 1/2 to 4 pounds apples, peeled, cored and chopped into 1/2-inch chunks (about 10 cups)
• 1 squeeze lemon juice
• 2/3 to 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 rounded teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon table salt
• 2 tablespoons heavy cream, or 1 egg beaten with 1 tablespoon water

Method

1. Mix the sifted flour with the sugar and salt, cut in the cold butter until crumbly, then stir in 3/4 cup cold water until a ball forms, adding the remaining water only if the dough is still dry.
2. Divide the dough into two pieces, one slightly larger, form each into a 1-inch-thick rectangle, wrap and refrigerate for at least 2 hours.
3. Toss the chopped apples with the lemon juice, then stir in the sugar, cornstarch, cinnamon, nutmeg, allspice and salt.
4. Preheat the oven to 375°F and oil a 10x15x1-inch baking pan.
5. Roll the larger piece of dough to about 18x13 inches, transfer it to the pan and press it into the corners; refrigerate while rolling the second piece to about 16x11 inches.
6. Fill the crust with the apple mixture and cover with the second sheet of dough.
7. Trim the excess to a 1-inch overhang, pinch and fold the edges inward and cut vents over the surface to release steam.
8. Brush the top with heavy cream or beaten egg and bake for 40 to 45 minutes, until the edges are golden brown and the filling bubbles through the vents.
9. Cool the pie completely, at least 2 hours, before cutting.

Prep: 45 minutes · Cook: 45 minutes · Total: 1 hour 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data