Honeycrisp, Golden Delicious and Granny Smith varieties are all great here. Use a mix of all three for the best texture and flavor. Slice them thin for a softer, more uniform filling or a little thicker for a chunkier, more rustic pie. If your apples are on the sweet side, add a little extra lemon juice to keep things balanced. Short on time? Grab a refrigerated pie dough (like Pillsbury).
America 250
Bye, Bye Miss American Pie
Ingredients
For the Crust
2½ cups all-purpose flour
½ teaspoon kosher salt
2½ sticks (20 tablespoons) unsalted butter, chilled and cubed
4 tablespoons vodka (or substitute vinegar, which also helps create a tender crust)
¼-½ cup (as needed) ice water
For the Filling
3 pounds apples, peeled, cored and sliced
½ cup granulated sugar
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca, ground briefly for a smoother filling (or substitute 1 tablespoon cornstarch)
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon grated nutmeg
Pinch of ground cloves
½ teaspoon kosher salt
½ teaspoon lemon zest
1½ tablespoons fresh lemon juice
3 tablespoons apple butter
Heavy cream or half-and-half, for brushing lattice
Melted butter, for brushing after baking
Vanilla ice cream, for serving
Directions
In a food processor, pulse together the flour and salt. Add the butter and pulse until the mixture forms rough pieces about ¾ inch in size.
In a small bowl, mix the vodka (or vinegar) with 4 tablespoons ice water. Add half the liquid to the dough and pulse a few times. Continue adding liquid, 1 tablespoon at a time, just until the dough comes together. It should be moist but not wet and hold together when pinched.
Turn the dough onto a lightly floured surface and gather into a ball. Divide into two portions — one slightly larger than the other — and shape each into a disk. Wrap tightly and refrigerate for at least 1 hour (or up to 5 days). Keep the smaller disk refrigerated until ready to roll the lattice.
On a lightly floured surface, roll the larger disk into a 12-inch circle. Transfer to a 9-inch pie plate. Fold over any excess and crimp the edges. Prick the bottom with a fork and chill for 30 minutes (or up to 24 hours).
Place a rimmed baking sheet on the middle oven rack and heat oven to 425°F.
In a large bowl, toss apples with sugars, tapioca, spices, salt, lemon zest and lemon juice. Fold in the apple butter, which gives the pie a richer, more concentrated apple flavor.
Transfer mixture to the crust, pressing gently to pack the fruit tightly.
Roll the remaining dough into a 10-inch round. Cut into 1¾-inch strips and arrange in a lattice over the filling. Brush with heavy cream or half-and-half and sprinkle with sugar.
Place pie on a foil-lined baking sheet. Bake for 15 minutes, then reduce heat to 350°F and bake for about 1 hour ,15 minutes, or until the crust is golden brown and the juices are bubbling through the lattice.
Remove from oven, brush the crust lightly with melted butter, and let cool on a wire rack for at least 2 hours before slicing. Serve with vanilla ice cream.
