Recipe courtesy of Emily Larina and Sasha Larin
Apple pie is Sasha’s favorite American dessert. It also has significance in the couple’s relationship — Sasha’s mother made it for Emily while she was visiting Russia. Emily often makes apple pie for Sasha using store-bought pie dough, but in this recipe she learns how to make the crust from scratch. You can go either way.
Yield: One 9-inch pie
Active Time: 45 minutes
Total Time: 3 hours 15 minutes (includes chilling and cooling time)
Ease of preparation: Easy
- 2 3/4 cups all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- Pinch salt
- 2 sticks (1 cup) unsalted butter, cut into cubes and chilled
- 1/4 to 1/2 cup ice water
- 2 teaspoons apple cider vinegar
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- Pinch salt
- 5 to 6 medium Granny Smith apples, peeled, cored and thinly sliced
- 1 large egg
- 1 tablespoon water
- 1 tablespoon sparkling sugar
- Ice cream or whipped cream, optional
For the pie crust: Add the flour, granulated sugar and salt to a food processor and pulse to combine. Add the butter cubes and pulse until they are the size of peas. Add 1/4 cup of ice water and the vinegar and pulse until the dough just comes together. If the dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time, pulsing to combine. (Alternatively, you can combine the ingredients in a wide, shallow bowl and use your hands for making the dough; just be sure to pinch the butter to the size of peas before adding the vinegar and ice water.)
Remove the dough to a floured surface and divide in half. Form into two disks and wrap each in plastic wrap. Refrigerate until chilled, at least 1 hour or up to overnight.
For the filling: Preheat the oven to 375 degrees F. Meanwhile, combine the granulated sugar, flour, melted butter, cinnamon, vanilla extract, nutmeg, salt and apples in a large bowl and mix to evenly coat. Set aside.
Roll out each of the dough disks using a rolling pin on a lightly floured surface to a 12-inch-diameter round. Fit one round into the bottom and up the sides of a 9-inch deep dish pie plate. Pour the apple filling into the shell and cover with the top dough round. Fold the crust over and crimp to seal using your fingers. Cut 4 slits in the top of the pie using a paring knife as a vent.
For the toppings: Lightly beat the egg with the water in a small bowl, then brush the surface of the pie with the egg wash and sprinkle with the sparkling sugar. Bake until the crust is golden brown and the filling is bubbling, 50 to 60 minutes.
Allow to rest for at least 30 minutes before serving. with ice cream or whipped cream if using.
Note: A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.