Classic American Apple Pie

Ingredients:

Apple pie

• 1.8 kg of apples of different varieties
• 2/3 cup sugar
• 2 tablespoons lemon juice
• 6 tbsp (90 g) butter
• 2 tbsp flour, a little extra for working
• 1 teaspoon ground cinnamon or apple pie spice mix
• 1/4 teaspoon salt
• 2 discs pie dough, recipe included
• 1 large egg, beaten
• Coarse sugar, for sprinkling

Basic American Pie Dough

• 2.5 cups premium flour
• 4 tablespoons cold margarine
• 2 teaspoons of sugar
• 1 teaspoon apple cider vinegar
• 1/2 tsp salt
• 160 g cold butter, cut into small pieces

Preparation:

1. Peel and core the apples. Cut into 0.6 cm thick slices. Transfer to a bowl and toss with sugar and lemon juice. Melt 4 tbsp (60 g) butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12-15 minutes. Stir in the flour. apple pie seasoning and salt. Stir until the juice thickens, about 2 minutes. Remove from heat and let cool completely.
2. Roll out 1 disk of dough into a 30 cm (12 in) circle on a lightly floured surface. Place in a 23 cm (9 in) pie pan. Add the chilled filling and scatter the remaining 2 tbsp (1 oz) butter over the surface.
3. Roll the remaining dough disk into a 30 cm (12 in) circle. Place it on top of the filling and press the edges together, joining it with the bottom layer. Fold over any excess dough and pinch it shut with your fingers. Brush the top with beaten egg and sprinkle with coarse sugar. Make a few slits in the top layer of dough to allow steam to escape. Freeze for 1 hour.
4. Place the baking sheet on the bottom rack of the oven. Preheat to 425°F (220°C) for at least 30 minutes. Place the pie on the hot baking sheet and reduce the temperature to 375°F (190°C). Bake the apple pie, rotating the pan as needed, until the crust is golden brown and the filling is bubbling, 60-70 minutes (cover the edges with foil if they begin to burn).
5. Transfer the pie to a wire rack and cool until the filling is set, about 3 hours.
   
   

   Basic pie dough

   
   Whisk the flour, margarine, sugar, vinegar, and salt in a food processor until the consistency resembles coarse meal. Add the butter and process until pea-sized lumps form. Gradually pour in 1/4 cup of ice water and continue to process until the mixture begins to come together. Pinch the dough with your fingers; if it doesn't stick together, add another 4 tablespoons of ice water, 1 tablespoon at a time.
   
   Divide the dough into two pieces, place them on plastic wrap, and shape each into a flat round shape. Wrap tightly and refrigerate until firm, at least 1 hour (preferably overnight). The dough can also be stored in the freezer for up to 2 months.