Ingredients
3 c. (360 g.) all-purpose flour, plus more for rolling
3 tbsp. granulated sugar
1/2 tsp. kosher salt
1 c. (2 sticks) cold butter, cut into 1/2" pieces
1 tbsp. apple cider vinegar
8 tbsp. ice water
1 tbsp. butter
3 large tart apples (about 1 3/4 lb.; such as Granny Smith), cored, peeled, and cut into 1/2" pieces (about 4 1/2 c.)
1/3 c. granulated sugar
1/4 c. apple butter
1 tsp. pure vanilla extract
1/8 tsp. kosher salt
2 tbsp. fresh lemon juice
1 tbsp. cornstarch or 2 tbsp. all-purpose flour
1 large egg
1 tbsp. water
Pinch of kosher salt
All-purpose flour, for rolling
Turbinado sugar, for sprinkling
Vanilla ice cream, for serving (optional)
Preparation
Step 1In a large bowl, whisk flour, granulated sugar, and salt. (Alternatively, you can use a food processor.) Add butter and, using your hands, mix until walnut-sized pieces form. Add vinegar, then ice water, 1 tablespoon at a time, and mix until dough starts to come together and is slightly crumbly and moist, but not wet and sticky (test by squeezing some with your fingers). Step 2Turn out dough onto a lightly floured work surface. Divide into 2 balls. Flatten into disks (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
Step 1In a large skillet over medium heat, melt butter. Cook apples, granulated sugar, apple butter, vanilla, and salt, stirring occasionally, until apples begin to soften, 4 to 5 minutes.Step 2In a small bowl, whisk lemon juice into cornstarch, then add to skillet and stir to combine. Bring to a simmer and cook, stirring occasionally, until mixture slightly thickens, about 1 minute. Transfer to a large bowl; cover and refrigerate until cold, at least 30 minutes or up to overnight.
Step 1Preheat oven to 400°. Let dough sit at room temperature 5 to 10 minutes. Line a large baking sheet with parchment paper. In a small bowl, whisk egg, water, and salt until combined.Step 2On a lightly floured work surface, roll each disk to a 16" round. Using a 6" round cookie cutter (or a bowl 6" in diameter), cut out 3 circles from each round.Step 3Spoon about 1/3 cup filling onto each round, leaving a 1" border. Brush edges of dough with egg wash, then fold dough in half over filling. Seal edges with tines of a fork. Arrange on prepared sheet. Step 4Brush tops of pies with egg wash, then cut a few slits in top of each; generously sprinkle with turbinado sugar. Freeze 20 minutes.Step 5Bake pies until crust is golden and filling is bubbling, 30 to 35 minutes. Let cool about 15 minutes. Serve with ice cream, if using.
We recommend making these with homemade pie dough for extra decadence. To cut down on work the day of baking, you can make the dough in advance. Refrigerate it for up to a day, or freeze for up to 3 months. (Of course, if you want to use store-bought pie dough, that will work too.) Try this recipe with other fruits. Peaches would be great in the summer with a pinch of nutmeg, or try pears in the fall with a touch of cardamon. Vanilla ice cream is standard alongside apple pie, but a scoop of cinnamon ice cream or even butter pecan ice cream would be pretty epic.
