Double-Crust Apple Pie

Ingredients

• 2 1/2 cups plus 2 tablespoons (315 g) all-purpose flour, for the pastry
• 1 teaspoon fine salt, divided: 3/4 teaspoon for pastry and 1/4 teaspoon for filling
• 1 cup (227 g) cold unsalted butter, cut into 1/2-inch cubes
• 6–8 tablespoons (90–120 ml) ice-cold water
• 2 tablespoons (15 g) all-purpose flour, for rolling
• 2 1/2 pounds firm baking apples, such as Granny Smith and Honeycrisp, peeled, cored and cut into 1/4-inch slices (about 900 g prepared)
• 1/2 cup (100 g) granulated sugar, for filling
• 1/4 cup (30 g) all-purpose flour, for filling
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon whole milk, for brushing
• 1 tablespoon granulated sugar, for the crust

Method

1. 1

   Step 1. Allow about 7 hours: 45 minutes hands-on work, 50 minutes total dough/pie chilling, 65–85 minutes baking and at least 4 hours cooling. Use a 9-inch metal pie plate about 1 1/2 inches deep, bowl, pastry cutter, rolling pin, rimmed baking sheet and rack. Cooling is needed for slices that hold together. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Mix the 315 g pastry flour and 3/4 teaspoon salt. Cut in the butter until pea-sized pieces remain. Toss with 6 tablespoons water; add the remaining water 1 tablespoon at a time only until the dough holds when squeezed. Divide into two discs, wrap and chill for 30 minutes.

3. 3

   Step 3. Heat the oven to 425°F with a rack in the lower third. Toss the apples with the filling sugar, filling flour, lemon juice, cinnamon and remaining 1/4 teaspoon salt. Let stand while rolling the pastry.

4. 4

   Step 4. Use the measured rolling flour sparingly to roll one disc into a 12-inch circle. Fit into the pie plate without stretching. Add the apples and their juices, packing gently. Roll the other disc to 12 inches and place over the filling. Trim overhang to 1 inch, tuck edges underneath and crimp.

5. 5

   Step 5. Cut five 2-inch vents in the top. Brush with the milk and sprinkle with the tablespoon sugar. Set the pie on the rimmed baking sheet to catch drips. Refrigerate the assembled pie for 20 minutes before baking to firm the pastry and reduce shrinkage.

6. 6

   Step 6. Bake 20 minutes at 425°F, then reduce to 375°F and bake another 45–65 minutes, until the crust is deeply golden, juices bubble through the center vents and a thin knife slides easily into the apples. Cover edges loosely with foil if they darken early. Look for bubbling through the center vents for about 10 minutes, not just a first bubble at the edge; extend baking if needed and keep the edges shielded.

7. 7

   Step 7. Cool on a rack at least 4 hours before cutting into eight wedges. Refrigerate covered leftovers after serving. Do not taste raw pastry.