French Apple Cake with Brown Butter

I almost made this custardy apple cake instead of an apple pie for our Thanksgiving feast. Then I realized that it was a better plan to make both! 😉 We enjoyed the cake on Thanksgiving Eve- perfect. I loved that this version incorporated browned butter.

This recipe was adapted from 177milkstreet.com, contributed by Erica Bruce. I modified the method and substituted apple cider for the brandy. I would recommend baking the cake the morning it will be served because it requires an extended cooling time prior to slicing and serving.

Yield: One 9-inch cake (about 8 to 10 servings)

• 8 T (1 stick) salted butter, plus more for pan
• 1/4 tsp ground allspice
• 1 1/2 pounds (about 4 apples) Granny Smith apples, peeled, cored and cut into 1/4-inch slices
• 1 pound (about 2 apples) Braeburn or Golden Delicious apples, peeled, cored and cut into 1/4-inch slices
• 156 g (12 T) white sugar, divided
• 1/4 teaspoon table salt
• 2 T apple cider, brandy or Calvados
• 86 grams (2/3 cup) all-purpose flour, plus more for pan
• 1 tsp baking powder
• 2 large eggs
• 2 tsp pure vanilla extract
• vanilla ice cream, for serving, optional

1. Heat the oven to 375ºF, preferably on convection, with a rack in the middle position.
2. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
3. In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. (I used a 12-inch stainless steel all-in-one pan.)
4. Pour into a small heatproof bowl without scraping out the skillet. The remaining butter in the pan is used to sauté the apples.
5. Stir the allspice into the browned butter and set aside.
6. Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
7. Add the apple cider (or brandy) and cook until evaporated, 30 to 60 seconds.
8. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
9. In a small bowl, whisk together the flour and baking powder.
10. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar.
11. Gradually whisk in the browned butter.
12. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick.
13. Add the cooled apples and fold until evenly coated with batter.
14. Transfer to the prepared springform pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar. Place pan on a parchment paper-lined baking sheet.
15. Bake until deeply browned, about 30 minutes on convection or up to 35 to 40 minutes in a standard oven.
16. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
17. Serve with vanilla ice cream, if desired.

Note: Don’t slice the cake until it has fully cooled; if it is at all warm, the texture at the center will be too soft.

Ina Garten’s Easy French Apple Tart

I already have a couple easy fall apple desserts that I make every year- French apple cake and apple pie bars. I had to add this one onto the list this year. I love fruit desserts! 🙂

This recipe was adapted from Barefoot Contessa Back to Basics by Ina Garten, via epicurious.com. I used the puff pastry shortcut, reduced the amount of jam in the glaze, and modified the baking method.

The apple juices, sugar, and butter collect on the edges of the tart (and become quite dark!) but can be trimmed prior to serving. We ate it with vanilla ice cream which was completely unnecessary but delicious.

For the Pastry:

(Alternatively, use one sheet of store-bought puff pastry- I used Trader Joe’s)

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
• 1/2 cup ice water

For the Apples:

• 4 Granny Smith apples or a combination of apples (I used 1 1/2 Granny Smith, 1 1/2 Honey Crisp, and 1 Juici apple)
• 1/2 cup granulated sugar
• 4 tablespoons (1/2 stick) cold unsalted butter, small-diced
• 1/4 to 1/3 cup apricot jelly or warm sieved apricot jam
• 2 tablespoons Calvados, rum, or water

For the Puff Pastry Crust:

1. Thaw overnight in the refrigerator or for 2 hours at room temperature.
2. Line a rimmed baking sheet with parchment paper; remove from the pan.
3. On the parchment, roll the thawed crust into a 10×14-inch rectangle. Using a ruler and a small knife, trim the edges.
4. Place dough (on parchment) on the rimmed baking sheet and keep in the refrigerator to chill while the apples are prepared.

To Make the Pastry Crust:

1. Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.
2. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.
3. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.
4. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
5. Line a sheet pan with parchment paper.
6. Roll the dough slightly larger than 10×14 inches. Using a ruler and a small knife, trim the edges. (I would roll it out on the parchment paper.)
7. Place the dough on the prepared sheet pan and refrigerate while the apples are prepared.

To Prepare the Apples and Finish the Tart: 

1. Preheat the oven to 400 degrees, preferably on convection.
2. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller.
3. Slice the apples crosswise in 1/4-inch-thick slices. (I used a mandoline.)
4. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.)
5. Sprinkle with the full 1/2 cup sugar and dot with the butter.
6. Bake for 30 minutes, rotating halfway through.
7. Reduce the oven temperature to 350 degrees, preferably on convection, and continue to bake 15 to 30 minutes more, until the pastry is browned, the edges of the apples start to brown, and the apples are tender. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. *Don’t worry! The apple juices will burn in the pan but the tart will be fine!
8. When the tart’s done, heat the apricot jelly together with the water or Calvados and brush the apples and the pastry completely with the jelly mixture. (I used apricot jam and used a whisk to break up large chunks. It could also be strained.)
9. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

Apple-Cinnamon Oatmeal Pancakes

These wonderful pancakes were a nice seasonal alternative to our usual blueberry buttermilk pancakes. They had a fabulous texture from the oats and were very light and fluffy.

The recipe was adapted from Gourmet via Epicurious.com. I used rolled oats instead of quick-cooking oats and Juici apples instead of Granny Smith. I also doubled the recipe.

We ate them topped with maple syrup and fresh apple chunks but they would also be delicious with sautéed apples. I may also use all whole wheat pastry flour next time and omit the all-purpose flour completely.

Yield: Serves 4 to 6

• 2 1/2 cups buttermilk, divided
• 1 1/3 cups rolled oats (not instant)
• 2 large eggs, beaten lightly
• 4 tablespoons firmly packed light brown sugar
• 1 1/3 cups firmly packed peeled and coarsely grated Granny Smith apple, excess juice squeezed out (I used a 1 3/4 Juici apples)
• 3/4 cup all-purpose flour (can substitute whole wheat pastry flour)
• 3/4 cup whole wheat or whole wheat pastry flour
• 2 teaspoons baking soda
• 1 teaspoon coarse salt
• 2 teaspoons ground cinnamon
• 4 tablespoons vegetable oil plus additional for brushing the griddle (I used cooking oil spray on the griddle)
• maple syrup, for serving
• apple chunks or sautéed apples, for serving, optional

1. In a bowl whisk together 2 cups of the buttermilk and the oats and let the mixture stand for 15 minutes.
2. While the oats are soaking, peel and grate the apples. (I squeezed out the juice according to the original recipe but may skip this step next time.)
3. In a large bowl, whisk together the eggs, brown sugar, and the grated apple.
4. Stir in the flours, baking soda, salt, cinnamon, 4 tablespoons of oil, the oats mixture, and the remaining 1/2 cup buttermilk; mix well.
5. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface. Brush it with the additional oil, or spray with cooking oil spray, and drop the batter by half-filled 1/4-cup measures onto it.
6. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup and apple garnishes, as desired.

Apple-Brown Sugar Pie

One of my favorite columns in all of my food magazines is the “RSVP” section in Bon Appétit. Readers write in to request recipes for amazing restaurant dishes. This recipe is from that column. 🙂

I thought that it was incredible that the apple pie I made last Thanksgiving had over four pounds of apples in the filling. This pie also had four pounds of apples- and they were roasted before filling the crust- packing in even more flavor. Delicious!!

This recipe was adapted from Macrina Bakery in Seattle, via Bon Appétit. I used the recipe for an all-butter crust from my Perfect Apple Pie, used a combination of apples, and made a braided lattice-top crust sprinkled with turbinado sugar. I also covered the pie with a foil dome while baking to prevent over-browning.

Yield: 8 Servings

For the Crust:

• 2 1/2 cups (315 grams) flour
• 1 T (15 grams) granulated sugar
• 1 tsp coarse salt
• 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold
• 1 egg, lightly beaten, optional
• coarse or raw sugar for sprinkling, optional

For the Filling and Assembly:

• 2 pounds Granny Smith apples, peeled, sliced into ½-inch wedges
• 2 pounds Jazz apples, peeled, sliced into ½-inch wedges
• 1 cup granulated sugar
• ¼ cup plus 1 heaping tablespoon all-purpose flour, plus more
• ½ cup (1 stick) unsalted butter, cut into pieces, room temperature
• ½ cup (packed) light brown sugar
• 1 teaspoon ground cinnamon
• 1 large egg, beaten to blend
• 2 T turbinado sugar, for sprinkling

To Serve:

• Lightly sweetened crème fraîche, whipped cream, or vanilla ice cream, for serving, optional

Make the Crust:

1. Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
2. In a large, very wide bowl, whisk together the flour, sugar and salt.
3. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. (If the butter becomes slightly warm, re-refrigerate until very cold.)
4. Sprinkle the butter cubes over the flour and begin working them in with a pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly.
5. When all of the butter pieces are the size of tiny peas — this won’t take long — stop- even if it looks uneven.
6. Start by drizzling 1/2 cup (120 ml) of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together.
7. Add an additional 1/4 cup (60 ml) of cold water to bring it together, one tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and use your hands to gather the damp clumps together into one mound, kneading them gently together.
8. Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk.
9. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out. (I make my dough a day in advance.)
10. Once the dough is chilled and ready to go, roll out the first half on a well-floured counter into a 14-inch circle and transfer it to 9-inch standard (not deep-dish) pie plate.
11. With scissors or kitchen shears, trim overhang to one inch all around. Refrigerate dish and dough until needed.
12. For a regular pie lid, roll out the second dough half into the same sized circle, transfer it to a large parchment-lined baking sheet and chill this as well until needed. For a lattice or woven pie lid, you can use the same sized circle, or you can just roll it into a rectangle at least 14″ in one direction, and then as long or wide you can get it in the other. Transfer it to a parchment-lined baking sheet and chill this as well until needed. (I made a braided lattice top.)

Do ahead: Dough will keep in the refrigerator for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

Make the Filling And Assemble:

1. Preheat oven to 350°, preferably on convection.
2. Toss apples, 1 cup granulated sugar, and ¼ cup flour in a large bowl. Divide between 2 rimmed baking sheets; bake, rotating baking sheets once, until apples are just tender, 25–30 minutes.
3. Let the apples cool, then transfer apples and accumulated juices to a large bowl.
4. Add butter, brown sugar, cinnamon, and 1 heaping tablespoon of flour; toss to combine. Chill at least 1 hour.
5. Scrape apples into prepared pie crust and place dough over top; trim, leaving 1″ overhang. (I made a lattice top.)
6. Fold edge of top crust under bottom crust, press together to seal, and crimp. If using a full pie crust top, cut 8 slits in top to vent.
7. Brush top crust with egg, and sprinkle with 2 tablespoons of turbinado sugar.
8. Chill pie in freezer until crust is firm, about 30 minutes.
9. Preheat oven to 400°. Place pie on a parchment-lined rimmed baking sheet, cover the edge with a pie shield and cover entire pie with a foil dome (see note); bake 30 minutes (crust should be slightly golden).
10. Reduce oven temperature to 350° and continue baking until juices are bubbling and crust is deep golden brown, 50–70 minutes. (I kept the edge covered but removed the foil dome the last 15 minutes of baking.)
11. Transfer to a wire rack; let cool at least 4 hours before slicing. Serve with crème fraîche, whipped cream or ice cream, as desired.

Note: If your pie is browning too fast, take a large square of foil, mold it over the back of a large bowl into a convex dome, then use that to cover the pie in the oven for the remaining baking time so it doesn’t brown much further.

Do Ahead: Roasted apples can be made 1 day ahead; keep chilled. Pie can be made 1 day ahead and stored at room temperature.

Perfect Apple Pie

This pie is Deb Perelman of Smitten Kitchen’s updated Perfect Apple Pie to her “Even More Perfect Apple Pie.” I had to try it because the filling is loaded with an enormous amount of apples. Yum.

She introduced me to a new technique which I was very surprised to have never seen before or thought of myself! She covers the pie with a foil dome to prevent the crust from over-browning. Absolute genius.

This recipe was adapted from Smitten Kitchen.com. The updated pie recipe modifies the baking temperature and cooking time, increases volume of apples (with a link on how to choose pie apples), decreases the thickness of the apple slices, omits the lemon juice and zest, and uses tapioca as the thickener.

The incredible mound of apple filling keeps the finished pie from becoming concave after baking. Beautiful and delicious.

Yield: Serves 8 to 12

For the Filling:

• 1/2 cup (95 grams) light or dark brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1/4 tsp coarse salt
• 2 tsp ground cinnnamon
• freshly grated nutmeg, to taste, or about 1/4 teaspoon ground
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 4 1/4 to 4 1/2 pounds baking apples (I used a combination of several types of apples)
• 3 T tapioca flour or starch (I used minute tapioca)

For the Crust:

• 2 1/2 cups (315 grams) flour
• 1 T (15 grams) granulated sugar
• 1 tsp coarse salt
• 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold
• 1 egg, lightly beaten, optional
• coarse or raw sugar for sprinkling, optional

To Serve:

• vanilla ice cream, optional

Make the Filling:

1. Combine sugars, salt, and spices in your absolutely largest bowl.
2. Peel, halve, and core your apples and cut them into thin (scant 1/4-inch) slices, adding them right to the big bowl.
3. Toss to coat the slices as much as possible. Set aside for 1 to 4 hours at room temperature.

Make the Crust:

1. Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
2. In a large, very wide bowl, whisk together the flour, sugar and salt.
3. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. (If the butter becomes slightly warm, re-refrigerate until very cold.)
4. Sprinkle the butter cubes over the flour and begin working them in with a pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly.
5. When all of the butter pieces are the size of tiny peas — this won’t take long — stop- even if it looks uneven.
6. Start by drizzling 1/2 cup (120 ml) of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together.
7. Add an additional 1/4 cup (60 ml) of cold water to bring it together, one tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and use your hands to gather the damp clumps together into one mound, kneading them gently together.
8. Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk.
9. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out. (I make my dough a day in advance.)
10. Once the dough is chilled and ready to go, roll out the first half on a well-floured counter into a 14-inch circle and transfer it to 9-inch standard (not deep-dish) pie plate.
11. With scissors or kitchen shears, trim overhang to one inch all around. Refrigerate dish and dough until needed.
12. For a regular pie lid, roll out the second dough half into the same sized circle, transfer it to a large parchment-lined baking sheet and chill this as well until needed. For a lattice or woven pie lid, you can use the same sized circle, or you can just roll it into a rectangle at least 14″ in one direction, and then as long or wide you can get it in the other. Transfer it to a parchment-lined baking sheet and chill this as well until needed. (I made a 10-piece lattice top.)

Do ahead: Dough will keep in the refrigerator for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

To Make the Pie:

1. Heat the oven to 400°F, preferably on convection.
2. Stir tapioca starch into the apple pie filling.
3. Pour filling into prepared bottom crust and use your hands to pack and heap those softened apples as mounded as you can get them, then add a few more.
4. Pour any juices that have accumulated carefully over apples; do not leave any behind.
5. Either place your second pie dough round over the filling or cut it into strips to lattice the top.
6. Trim the top crust or lattice strips to the edge of the pie dish. Fold the overhang from the lower crust over to form a thick rim, and crimp it together with your fingers or a fork to seal it.
7. Brush top crust with egg, then sprinkle with sugar if desired. If your top crust is in one piece, cut a few vents in it with a sharp knife.
8. Place a sheet of parchment paper on the large baking sheet for easier cleanup, then transfer your prepared pie onto it.
9. Bake for 75 minutes, turning once or twice for even color. If your pie is browning too fast, take a large square of foil, mold it over the back of a large bowl into a convex dome, then use that to cover the pie in the oven for the remaining baking time so it doesn’t brown much further. The pie is done when juices are bubbling visibly through the vents or lattice, or when the internal temperature reads 195°F. A tester inserted into the pie shouldn’t hit any overtly crunchy apple pieces. (I added an additional 10 minutes to the baking time t achieve the 195°F internal temperature.)

To Serve: Cool pie for at least one hour at room temperature before cutting into it. However, your filling will not fully thicken until it has fully cooled, ideally in the fridge for a couple hours. You can rewarm slices as you serve them, if desired. Leftovers keep at room temperature for 2 to 3 days, and in the fridge for 1 week. Serve with vanilla ice cream, if desired.

Apple Cider Pulled Chicken Sandwiches with Slaw

I have made slow-cooker pulled chicken sandwiches in the past but felt like they would be improved with slaw. This version fulfilled that wish! We ate them on soft potato rolls with chips. It was a wonderful, casual dinner that we enjoyed outside on a beautiful night.

This recipe was adapted from Just Cook It! 145 Built-to-be-Easy Recipes that are Totally Delicious by Justin Chapple. I used broccoli slaw as a base for the cole slaw topping and opted to not toast the rolls. With minimal preparation required in the morning, it’s a great dish to serve after a busy day.

Yield: Serves 6 to 8

For the Pulled Chicken:

• 1 cup apple cider
• 1/2 cup ketchup
• 1/2 cup packed light brown sugar
• 1/4 cup apple cider vinegar
• 2 garlic cloves, finely grated
• coarse salt
• freshly ground black pepper
• 3 pounds boneless, skinless, chicken thighs (about 8 to 10)
• potato sandwich rolls, split, toasted if desired, for serving
• slaw (recipe below), for serving

For the Slaw:

• 1/3 cup mayonnaise
• 3 T apple cider vinegar
• 3/4 tsp celery seeds
• 12 ounces broccoli slaw (Trader Joe’s) or Brussels sprouts or shredded cabbage
• 1 large Ruby Frost or Granny Smith apple, cored and julienned
• 1 very firm Anjou or Bartlett pear, cored and juilienned
• coarse salt
• freshly ground black pepper

To Make the Chicken:

1. In a slow cooker, whisk together the apple cider, ketchup, sugar, vinegar, garlic, 2 tsp coarse salt, and 1 tsp pepper.
2. Add the chicken thighs and mix well.
3. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is very tender.
4. Using 2 forks, shred the chicken in the sauce and then season generously with salt and pepper.

To Make the Slaw:

1. In a large bowl, whisk together the mayonnaise, vinegar, and celery seeds.
2. Using a mandoline set to 1/8″, julienne the apple and pear. Slice the Brussels sprouts lengthwise by hand, if using.
3. Add the fruit to the mayonnaise mixture, followed by the shredded cabbage/broccoli/Brussels sprouts.
4. Season with salt and pepper and mix.
5. Chill until ready to serve.

To Serve:

1. Pile the pulled chicken on soft or toasted potato buns, top with slaw, and serve.

Note: The pulled chicken can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.

Double Apple Pie

I have never made an apple pie that I didn’t enjoy. Apple pie is delicious! 😉 But, I am still seeking a pie that I absolutely love- a pie that will end the search for the perfect pie.

This pie was lovely, with notes of ginger, cinnamon, nutmeg, and cloves. I used a combination of apples and sliced them in a food processor. The pie crust incorporated vodka to ensure a flaky result; my Mother-in-law always utilizes this trick. The filling, thickened with tapioca and apple butter, held together perfectly. I baked it the day before Thanksgiving and it kept well at room temperature.

I served it at the end of our Thanksgiving feast along with my favorite Pumpkin Chiffon Pie and Pecan Pie Bars. Most of us eat small slices of whichever dessert strikes our fancy- topped with either whipped cream or served with vanilla ice cream. This recipe was adapted from The New York Times, contributed by Melissa Clark.

Yield: One 9-inch pie

For the Crust:

• 2 ½ cups/300 grams all-purpose flour
• ½ teaspoon/2.5 grams coarse salt
• 2 ½ sticks/20 tablespoons/285 grams unsalted butter, chilled and cubed
• 4 tablespoons/60 ml vodka
• ¼ to ½ cup ice water

For the Filling:

• 3 pounds/1 1/3 kilograms apples, peeled, cored and thinly sliced crosswise (1/8-inch) (I used a combination of Sweet Tango, Envy, Granny Smith, and Fuji apples)
• ½ cup/99 grams granulated sugar, more as needed
• 2 tablespoons/30 grams dark brown sugar
• 2 tablespoons/30 grams quick-cooking tapioca
• 1 ½ teaspoons/3 grams ground cinnamon
• 1 teaspoon/3 grams ground ginger
• ¼ teaspoon grated nutmeg
• pinch ground cloves
• 1 ½ tablespoons/22 ml lemon juice
• 3 tablespoons/45 grams apple butter
• heavy cream or milk, as needed
• turbinado sugar, for sprinkling, as needed
• vanilla ice cream, whipped cream, sour cream or crème fraîche, for serving

To Make the Crust:

1. In a food processor, pulse together flour and 1/2 teaspoon salt.
2. Add butter and pulse until mixture forms 3/4-inch pieces.
3. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water).
4. Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
5. Between layers of plastic wrap or on a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk.
6. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.

To Complete the Pie:

1. On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
2. While dough chills, heat oven to 400 degrees, preferably on convection.
3. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
4. Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
5. Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide (or desired width). Arrange strips over the filling in a lattice pattern.
6. Brush top of crust with heavy cream or milk. Sprinkle with granulated or turbinado sugar.
7. Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more.
8. Let pie cool on a wire rack for at least 2 hours before cutting.
9. Serve with ice cream, whipped cream, sour cream or crème fraîche.

One Year Ago:

• Ina Garten’s Apple Pie Bars with Browned Butter Glaze
• Browned Butter Pecan Pie with Espresso Dates

Two Years Ago:

• Pear & Almond Cream Tart
• Apple & Pear Galette with Walnut Streusel

Three Years Ago:

• German Apple Cake
• Luscious Apple Pie
• Pumpkin Pecan Pie

Four Years Ago:

• Apple Layer Cake with Maple Cream Cheese Frosting
• Brown Butter & Vanilla Bean Apple Pie
• Pumpkin Pie with Press-In Shortbread Crust

Five Years Ago:

• Apple-Pear Pie with Walnut Crust
• Apple Galette
• Apple Cupcakes
• Mile-High Pumpkin-Pecan Pie