INGREDIENTS

FOR THE CRUST

3 c. all-purpose flour

1 c. butter, cut into 1/2″ pieces

2 tbsp. granulated sugar

1/2 tsp. kosher salt

1 tbsp. apple cider vinegar

8 tbsp. ice water (or more, if needed)

FOR THE FILLING

3 1/2 lb. assorted apples (Granny Smith, Honeycrisp, Gala) cored, peeled, and thinly sliced

2 tbsp. freshly-squeezed lemon juice

2/3 c. granulated sugar

2 tbsp. all-purpose flour, plus more for rolling

1 tsp. cinnamon

1/2 tsp. vanilla extract

1/4 tsp. kosher salt

2 tbsp. unsalted butter, cut into small pieces

1 egg beaten with 1 tbsp. water (egg wash)

Coarse sugar, for sprinkling

DIRECTIONS

1. Make crust: Place flour and butter into the freezer for 30 minutes before starting crust process.
2. In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). The mixture will be crumbly.
3. Turn dough onto a lightly floured surface, form into 2 equal size balls, and flatten into disks (making sure there are no/minimal cracks).
4. Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
5. Preheat oven to 425º with a large baking sheet on the middle rack and lightly grease a 9”-x-1.5” pie dish with cooking spray.
6. On a lightly floured surface, roll out one disc of dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Refrigerate 30 minutes or freeze 10 minutes.
7. Make the filling: In a large bowl, toss apple slices with lemon juice, sugar, flour, cinnamon, vanilla, and salt until well combined. Transfer apple mixture into the crust-lined pie dish. Dot all over with butter.
8. Roll out the second disc of dough into a 12” circle and drape over apple filling, trim edges to 1”, tuck overhang up and over itself, and crimp edges. Brush with egg wash and make six 2” slots in the center. Sprinkle with coarse sugar.
9. Place pie onto a preheated baking sheet and bake 20 minutes, then reduce heat to 375º and bake until golden and bubbly, 40 minutes more. (If edges begin to look dark, cover with foil.)
10. Let cool on a wire rack at least 2 hours before serving.