Better late than never…so here is the recipe for the Double Apple Pie I served at Thanksgiving this year. But please don’t wait until Thanksgiving to make this! It’s that good!
Vodka in the pastry makes for a very flaky crust!
Wanted to get this up before we move into Hanukkah, Christmas and 2017!
Double Apple Pie (Melissa Clark)
8 servings
For The Crust
2 and ½ cups all-purpose flour
½ teaspoon kosher salt
2 and ½ sticks unsalted bitter, chilled and cubed
4 tablespoons vodka (optional)
¼ to ½ cup ice water
For The Filling
3 pounds apples, peeled, cored, and thinly sliced, crosswise (1/8 inch)
(think I missed this and sliced them regularly, no harm done)
½ cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-coking tapioca
1 and ½ teaspoons ground cinnamon
1 teaspoon ground ginger (I omitted this)
¼ teaspoon grated nutmeg
pinch ground cloves
1 and ½ tablespoons lemon juice
3 tablespoons apple butter (I found cinnamon apple butter)
Heavy cream or milk, as needed
Whipped cream, sour cream or creme fruit, for serving
Step 1
Make the crust: In a food processor, pulse together flour and ½ teaspoon salt. Add butter and pulse until mixture forms ¾-inch pieces.
Mix vodka with 4 tablespoons ice water (or use ½ cup ice water).
Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid).
Dough should be moist, but not wet, and hold together when pinched.
If there are visible pieces of butter in the dough, all the better.
Step 2
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk.
Form remaining dough into a disk.
Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
Step 3
On a lightly floured surface, roll out larger disk to a 12-inch circle.
Transfer dough to a 9-inch pie plate.
Fold over any excess dough, then crimp edges.
Prick crust all over with a fork, then chill for 30 minutes or up to 24 hours.
Step 4
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more.
Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Step 5
Toss apples with sugars, tapioca, spices, ½ teaspoon salt and the lemon juice.
Fold in apple butter.
Transfer apples to crust and press gently to make sure fruit is tightly packed.
Step 6
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 and ¾ inches wide.
Arrange strips over the filling in a lattice pattern.
Brush top of crust with heavy cream or milk.
Sprinkle with granulated sugar.
Step 7
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes;reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour and 15 minutes more.
Let pie cool on a wire rack for at least 2 hours before cutting.
Serve with whipped cream, sour cream, or creme fraiche.