Our take on the classic dessert keeps things simple. Tart Granny Smith apples, aromatic fall spices, and a flaky, buttery crust, make this pie as comforting as it is delicious.
Perfect for Thanksgiving--this crowd-pleasing pie will take entertaining to a whole new level!
When making pie dough, it’s important that butter stays cold to ensure a flaky crust. If the dough softens on the counter, stick it in the fridge for a few minutes. If it warms up as you roll it out, you’ll need to chill it along the way. Chunks of butter in the dough are okay: they make the crust puff up deliciously.
Do-ahead note: You can make the pie dough up to three days in advance. Follow steps 1 and 2, then chill wrapped dough in the fridge.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, cut butter into 16 tablespoons and put back in the refrigerator until ready to use. Fill a liquid measuring cup with cold water, add 3 or 4 ice cubes, and set aside. In a large bowl, whisk together flour, sugar (for crust), and salt (for crust). Add the cold butter pieces, using your hands to work them into the flour. The dough will start to look very flaky.Slowly drizzle 1/2 cup of the ice water (without ice cubes) over butter-flour mixture. Continue mixing with your hands, bringing the dough together. It will happen quickly so don’t over-knead!
Your dough will look marbled from the big chunks of cold butter. Divide the dough in half and wrap each in plastic wrap. Press down gently and shape into disks. Place in the fridge to chill for at least 1 hour. Remove one disc of dough from the fridge at a time. Generously flour a work area (using surface prep flour provided). Use a rolling pin to roll the dough from the center toward the edges. Roll it a few times in one direction, lift up dough, and rotate it a quarter turn. Flip it over every few turns. Repeat until the dough is even in thickness. Re-flour the counter and the dough as needed (nothing should stick).
The dough is large enough when you invert a 9” pie dish and the dough extends 1 inch around it. Carefully transfer the dough into the pie dish (pro tip: gently roll it around your rolling pin and then unfurl it onto the plate). Press the dough into the corners of the dish to release any air bubbles. Once in place, trim with a knife so there is about 1/2 inch of overhang. Chill in the fridge for 30 minutes. In the meantime, roll out the second disc using the same method as the first. Transfer the second disc, or top crust, onto a large plate. Place in the fridge to chill.
Make filling. Peel, core and thinly slice apples to 1/16” thick. Place in a large bowl. In a small bowl, whisk together sugar (for filling), cinnamon, ginger, salt (for filling), and cornstarch. Pour the spice-sugar mixture over the apples and gently toss to coat the apples. Remove the pie crust from the fridge. Quickly transfer the apples to the pie shell, mounding them slightly. Remove the second piece of dough from the fridge and gently cover the apples. Preheat oven to 400°F.
Trim the top crust so it’s just slightly larger than the bottom crust (use a knife or kitchen shears). Wrap excess top crust under bottom crust edge, pressing edges together to seal without pulling on the dough. Crimp the edges: Using your index finger on one hand and index and thumb on the other, pinch an indentation in your dough. Repeat around the whole dish.
Remove 1 egg from your refrigerator, crack into a small bowl, and add 2 tablespoons of room temperature water, mixing until incorporated. Using a brush, “wash” the top of the pie, coating every nook and cranny. Sprinkle with large-grain sugar. Using a sharp knife, cut three slits in the top center of the pie to allow the steam to vent. Bake for 20 minutes at 400°F. Turn the oven down to 375°F and continue to bake for an additional 45 to 55 minutes or until the top is golden brown and the filling is bubbling. Remove from oven, let cool slightly, and serve. Add a scoop of ice cream to make it à la mode!