Ingredients

Crust

• 2 ¾ cups (358g) All-Purpose flour
• 1 ½ Tbsp (12g) sugar
• 1 tsp (3g) kosher salt (we like Diamond Crystal)
• 1 ½ cups (3 sticks) high quality unsalted butter, cold
• 1 large egg + 1 egg yolk
• 1 Tbsp apple cider vinegar
• 2 Tbsp ice water
  

Filling

• 12 large baking apples, peeled, cored and cut into ¾ inch dice (about 15 cups)
• 2 Tbsp apple cider vinegar or lemon juice
• 1 ¼ cups (213g) packed light brown sugar
• 1 tsp (3g) kosher salt
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 Tbsp vanilla bean paste or vanilla extract
• 3 to 4 Tbsp all-purpose flour
  

Assembly

• Egg Wash: 1 egg + pinch of salt, beaten and set aside
• Turbinado or sanding sugar for dusting

Directions

Crust

1. In a stand mixer fitted with a paddle attachment, mix the flour, sugar and salt. Cut the butter into small cubes, about ½ inch square, and add them to the flour mixture. Mix slowly until the flour and butter mixture looks like sandy pebbles and the flour is beginning to turn yellow, 60 to 90 seconds.

2. Whisk the eggs, ice water and apple cider vinegar together. Add it to the flour and butter mixture, mixing on low speed until the dough just comes together and chunks of butter are still visible.

3. Remove the dough from the bowl and place it on a floured surface. Gently roll it out to a 12 inch rectangle, about ½ inch thick. Fold the dough into thirds, roll it out again, and repeat the fold. Wrap the dough and chill it for at least 2 hours, preferably up to 24 hours. The dough can also be made one month ahead, double wrapped and frozen. Thaw overnight in the refrigerator before using.
   

Filling

1. While the dough is chilling, make the apple filling. In a large saucepan or Dutch oven, mix the apples with the vinegar or lemon juice, salt, brown sugar, spices, and vanilla. Don’t add the flour yet. Bring the apples to a simmer over medium-high heat and cook for 12-14 minutes, or until the apples have released their juices and have softened, but still retain their shape.

2. Turn off the heat and add the flour. Start with 3 tablespoons, and if the juices still seem a little bit runny add the remaining tablespoon. Mix until the juices have thickened. Allow to cool completely. This apple filling can me made several days in advance. Just bring to room temperature before using.

Crust Assembly

1. Unwrap the dough and cut the bottom quarter off and set it aside—this will be the top crust. Roll out the large piece of dough on a surface lightly dusted with all-purpose flour to a 14 inch round, about ⅛ inch thick. Brush excess flour from dough and transfer to a 10 inch deep-dish pie pan. Lift edges and allow dough to slump down into pan, then press dough firmly into bottom and sides. Trim, leaving about 1 inch overhang. Fold the overhang under to make dough flush with edges of pan and press firmly to seal; crimp edges as desired. Prick bottom and sides of dough several times with a fork. Chill 30 minutes.

2. Add any trimmed dough to the dough you have set aside for the top crust. Roll that out to a 12 inch round and place on a piece of parchment paper on a lined baking sheet. Refrigerate until ready to use.

Pie Assembly

1. Preheat the oven to 325° F. Line the chilled tart shell with parchment paper and fill with pie weights or dried beans, making sure to fill it all the way to the top of the pie pan to prevent to dough from slipping down. Place it on a baking sheet and bake for 30 minutes, rotating halfway through. Once the rim is golden, take it out of the oven and let it rest for 10 minutes before removing the parchment paper and weights. Bake the shell for another 10 minutes to cook the bottom before adding the filling.

2. Add the pie filling to the blind baked shell, pressing gently to compact the apples. Brush the outer ring of the crust with the egg wash. Place the chilled dough circle over the filling and trim as needed, leaving a 1 inch overhang. Roll the dough edges under and crimp, gently pressing the top dough to the egg washed bottom crust to adhere and form a seal. Cut several vents into the top of the pie to allow steam to escape. Brush the top of the pie with the egg wash and sprinkle with Turbinado or sanding sugar.

3. Roll out any remaining dough and use the cookie cutter of your choice to make small dough cutouts that can be baked on top of the pie, or separately on a baking sheet.

4. Bake the pie for 45 minutes to 1 hour, or until the top is a deep golden brown, rotating halfway through. Serve warm or at room temperature. This pie is best when baked the day before. Allowing it to rest overnight helps the flavors bloom and allows the filling to set up so that it’s more firm when cut. 
   

5. The pie can be stored in an air tight container for 2 to 3 days at room temperature.