The quintessential American harvest dessert. An exercise in mastering the all-butter flaky pie crust (pâte brisée) and balancing the tartness of Granny Smith apples with the warm, elemental grounding of cinnamon and nutmeg. It uses a precooked filling method to ensure a structurally sound, gap-free pie.
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Make the crust. Cut ice-cold butter into the flour until it resembles coarse meal. Drizzle ice water and pulse until it just holds together. Form two discs, wrap, and chill for 1 hour .
Prepare the filling. Toss sliced apples with lemon juice, sugar, cinnamon, nutmeg, and cornstarch.
Pre-cook the filling (optional but recommended). Cook the apple mixture over medium heat for 10 minutes until slightly softened and juices thicken. Cool completely.
Roll the dough. Roll out the bottom crust and place in a 9-inch pie dish. Add the cooled filling.
Top the pie. Roll the second crust, place over the filling. Crimp edges to seal and cut vents for .
. at 400°F (200°C) for 20 minutes , then reduce to 375°F (190°C) for 40 minutes until golden and bubbling.
Cool completely before slicing to let the pectin set.
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