This recipe has been passed down in my family through the generations and is a staple on our Thanksgiving and Christmas table. Make more than one and have a slice for breakfast.....'cuz that's how we roll!
- 2 cup all purpose flour
- 1 cup butter, unsalted, cut into cubes
- 5 tablespoons sugar
- 1 egg
- 1 tablespoon heavy whipping cream
- 5 Honeycrisp apples, peeled, cored and sliced (Jonagold and Granny Smith are also delicious apples to use)
- 2 tablespoons cinnamon sugar, plus more to sprinkle on top of pie
- 3-4 tablespoons sugar (if your apples are sweet, use less sugar)
- 3 teaspoons cinnamon
- 1/8 teaspoon freshly ground nutmeg
- 1 teaspoon fresh lemon juice
For the Pie Crust -- In the bowl of a food processor layer 1 cup of flour, all the butter, remaining cup of flour. Add the sugar and pulse until butter resembles small pebbles. With the food processor running, add egg and whipping cream through the tube. Keep the food processor running until the dough comes together into a ball. Remove dough, wrap in plastic wrap, flatten into a disk and refrigerate. I like to refrigerate until I’m done preparing the apples
Assemble the Pie -- On a lightly floured board (I sprinkle some cinnamon sugar on the board, too, because…. well, why not?) roll out ½ the dough until it’s slightly larger than your pie dish. You want there to be enough dough to hang over the sides. With your rolling pin, roll the top of the dough over the pin slightly, gently lift and place in your pie dish. Trim the overhang slightly.
Pour the apples over the bottom crust, making sure they cover the crust evenly. Sprinkle the apples with the sugar, cinnamon, nutmeg and lemon juice. Gently shake the sides of the pie dish to distribute the spices and lemon juice among the apples.
Sprinkle additional flour and cinnamon sugar on your board, and roll out the top crust. Lay the top crust over the apples, making sure the crust hangs over the side by about ½”. Crimp the top crust over the bottom crust to seal the pie together. With a fork, poke some holes on the top crust, and sprinkle with cinnamon sugar.
Bake at 425 degrees for about 15 minutes, until the crust begins to turn golden brown. When the crust begins to brown, cover pie loosely with foil (so the crust doesn’t burn), and bake at 350 degrees for 20-30 minutes.
Cool on a rack. Serve warm or room temperature with vanilla ice cream, whipping cream….or both!