Name: Apple Pie (The Best)
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 60 ml (1/4 cup) butter; 250 ml (1 cup) sugar; 2.5 litres (10 cups) Cortland apples, peeled, each cut into 8 wedges (about 8 to 10 apples); 500 ml (2 cups) McIntosh apples, peeled, each cut into 8 wedges (about 2 apples); 1 ml (1/4 tsp) ground cinnamon; 500 ml (2 cups) unbleached all-purpose flour; 1 ml (1/4 tsp) salt; 250 ml (1 cup) cold unsalted butter, diced; 75 ml (1/3 cup) ice water; 5 ml (1 tsp) cider or white vinegar

Preparation

Apple Filling

In a large non-stick skillet, melt the butter. Add the sugar, mix thoroughly and cook for 1 minute. Add the apples and cinnamon. Cook over high heat, stirring frequently, for about 10 minutes or until the McIntosh apples have stewed, the Cortland apples have soften and the syrup is almost dry. Pour into a bowl and let cool completely.

Crust

In a food processor, pulse the flour, salt and butter until the butter is the size of small peas. Add the water and vinegar. Pulse again until a ball begins to form. Remove the dough from the food processor. Form into two discs with your hands. Cover in plastic wrap and refrigerate for 30 minutes.
With the rack in the lowest position, preheat the oven to 220 °C (425 °F).
On a floured work surface, roll out the dough into two round sheets. Line one sheet in a 23 cm (9-inch) round and 2.5 cm (1-inch) deep pie plate. Fill with the apple mixture, forming a pile in the centre of the pie. With a 2 cm (1/2 to 3/4-inch) small round cookie cutter or a plain tip, make 5 holes in the second pastry sheet. Cover the pie with the second pastry sheet. Tightly seal the pie by crimping the edges with your fingers or with a fork. Brush with milk.
Bake for about 35 minutes or until the crust is golden brown. Let cool. The pie will keep for 3 days at room temperature.

Comments

KATHERINE L.

3 stars October 25th, 2019

Agree with previous reviewers - this pie is WAY too soupy. The filling is delicious, but so liquidy that the bottom pastry was mush. If I try it again, I would make sure that the apples are really dry after pre-cooking them (definitely longer than 10 minutes, and beyond when the Cortland are softened!)
Karen R.

5 stars January 14th, 2019

I used 1/2 cup of sugar. Delicious!
Wanda B.

3 stars October 18th, 2018

Too much sugar. Made a "soupy" pie
Lucy S.

5 stars October 8th, 2018

Turned out delicious!
Taylor H.

5 stars February 9th, 2017

Amazing! I used 3 large apples and 6 small ones, and I used more butter but I shouldn't have since it was a tad soupy. I used frozen pie shells and did an egg wash. I added nutmeg too!
Anne M.

5 stars October 30th, 2016

Great recipe, can the pie be frozen uncooked?
Margo S.

5 stars October 22nd, 2016

Perfect! Thank you.
sandra b.

5 stars September 16th, 2016

fantastic