Ingredients Jump to Instructions ↓

  1. For Pastry Dough

  2. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  3. 2 tablespoons 30ml Granulated sugar

  4. 3/4 teaspoon 3.8ml Salt

  5. 1 stick Unsalted butter - cold, plus

  6. 2 tablespoons 30ml Unsalted butter - cold

  7. 4 tablespoons 60ml Ice water - (to 6 tbspn)

  8. For Topping

  9. 4 tablespoons 60ml Unsalted butter, softened

  10. 4 tablespoons 60ml Brown sugar - (firmly packed)

  11. 4 tablespoons 60ml All-purpose flour

  12. 1/2 cup 73g / 2.6oz Chopped walnuts

  13. For Filling

  14. 4 lbs 1816g / 64oz Mixed Granny Smith, Golden Delicious, and Empire apples - (abt 8 med)

  15. 1/2 cup 80g / 2.8oz Brown sugar - (firmly packed)

  16. 1/4 cup 49g / 1.7oz Granulated sugar

  17. 2 tablespoons 30ml All-purpose flour

  18. 1 tablespoon 15ml Fresh lemon juice

  19. 3/4 teaspoon 3.8ml Cinnamon

  20. 2 tablespoons 30ml Milk

  21. 1 tablespoon 15ml Granulated sugar

Instructions Jump to Ingredients ↑

  1. Make the pastry dough: In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough.

  2. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.

  3. Make the topping: In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered. Make the filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.

  4. Preheat oven to 350 degrees. On a lightly floured surface roll out dough into a 15-inch round (about 1/8-inch thick) and fold into quarters for ease of handling. Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit and letting dough overhang rim of skillet or pie plate. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven for 1 hour (pie will not be completely cooked) and remove from oven.

  5. Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack. Serve pie warm or at room temperature with ice cream.


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