An all-butter crust, sauce-covered crisp apples, and homemade crumble make this one of the best apple pies you'll ever have.
1/2Tablespoonapple cider vinegar
1/4cupice cold water
1/2cupcold, unsalted butter (one stick)
1/2cupunsalted butter (one stick), melted
Sauce & Filling
3Tablespoonscorn starch (or 1 Tablespoon of flour plus 2 Tablespoons corn starch)
Combine the vinegar into the water and put in freezer to chill. Cut the butter into 1/2” cubes and set in freezer to chill.
In a large bowl or the bowl of a food processor, mix together the flour, sugar, and salt. Either with a food processor or a pastry blender cut the butter into the dry ingredients until the largest pieces of butter are no larger than small peas.
Gently mix in the water/vinegar and bring together just until the dough is a shaggy mess. You may not need to use all of the water. Pour mixture onto plastic wrap, form into a disc shape, and wrap tightly. Chill in fridge for at least 2 hours, but overnight is ideal.
Once your dough is chilled, preheat the oven to 425 as you prepare the crumble topping and sauce/filling. In a large bowl, whisk together the flour, sugar, and salt. Melt the butter and drizzle over the dry ingredients. Toss everything together with a wooden spoon, and continue to toss the mixture every 10 minutes or so, as the butter cools, breaking up any large clumps that begin to form.
Sauce & Filling
Melt the butter over medium heat in a medium-sized saucepan. While butter is melting, in a separate bowl, whisk together the cornstarch, flour (if using) cinnamon, and salt and mix into saucepan containing melted butter to form a paste. To the saucepan add the water, sugar, and vanilla, and cook over medium heat long enough that the sauce is thick, glossy, and smooth (no need to fully boil).
While the sauce is cooking, peel and chop your apples into 1/4” thick slices. When sauce is complete, toss the sauce over the sliced apples and set aside to cool.
Assembly & Baking
Remove the dough from fridge 5 minutes before rolling. Lightly flour your work surface and rolling pin and, keeping its circular shape, roll the dough until it is 2 to 3 inches larger than your pie plate. Gently place the dough into your pie plate, making sure there are no gaps between the dough and the pan. Fold the excess dough edge or overhang under so that it sits directly on top of the pan's rim. Crimp edges of the pie crust.
Fill your pie shell with the cooled sauce and apples, and cover generously in the crumble topping. Place pie on a rimmed baking sheet.
Bake on bottom rack of oven preheated to 425 for 20 minutes. Decrease temperature to 350, rotate pie 180 degrees, and continue baking 60-75 more minutes, or until the sauce is bubbly and thickened, the crust is golden brown, and the apples are tender. Let cool before serving.
*At Auntie Em's they use 1 pound of Granny Smith apples and 1 pound of assorted tart, firm red apples such as Jonathan or Braeburn.