About the Recipe
Ingredients
HUNTER’S APPLE PIE RECIPE
Pie Dough
INGREDIENTS:
2 ½ cups flour 1 cup butter 1 tsp. salt 1 tsp. sugar 6–8 Tbsp. ice water 1 Tbsp. milk 1 egg yolk
DIRECTIONS:
Mix flour, sugar, and salt in a food processor. Pulse a couple of times to mix.
Cut butter into 1-inch cubes and slowly add to the mixture. Pulse until butter is pea-sized.
Slowly add ice water until the dough just barely starts to hold together.
Make 2 dough disks out of the mixture, being careful not to over-knead.
Sprinkle each disk with flour and wrap individually in plastic wrap. Refrigerate for at least 1 hour.
When ready, allow each disk to sit at room temperature for 5–10 minutes before rolling.
Pie Filling
INGREDIENTS:
9 apples (3 varieties recommended: Granny Smith, Honeycrisp, Gala) 1 lemon (zest & juice — about 1 ½ tsp zest and ½ Tbsp. juice) ¾ cup brown sugar ¾ cup sugar 5 Tbsp. all-purpose flour ¼ tsp. kosher salt ½ tsp. cinnamon 1 Tbsp. apple pie spice 1 tsp. vanilla
DIRECTIONS:
Peel and thinly slice the 9 apples.
Zest the lemon, then slice the lemon in half and juice it.
Add all ingredients to a large pot and simmer on medium (covered) for 20 minutes, or until apples are fork-tender but still maintain their shape.
Let the filling cool before adding to the pie dough.
Assembly & Baking
Preheat the oven to 350℉.
Roll out one dough disk and place it in a pie pan.
Roll out the second disk and cut into strips for a lattice pattern.
Add the cooled filling to the pan and arrange the lattice top.
Press edges with a fork to seal.
Line the edge of the pie pan with foil and bake for 45–50 minutes.