Amazing Apple Pie Recipe for two 9" round pies

Crust

  • 2 frozen pie crusts
  • - or -
  • 2-1/2 cups all purpose flour
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, cubed, chilled
  • 3 tsp vinegar, ice cold
  • 1 cup water, ice cold
  • 1 med egg, wash for finishing, optional
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Combine dry ingredients in a large bowl, cube butter to 1/2" pieces and cut into dry ingredients leaving fine to pea sized lumps, form a center well and add vinegar and cold water, fold flour mixture toward center mixing with fingers until dough comes together, divide dough and lightly press each half into round, wrap in plastic, chill for two hours before using.

Roll each dough portion to 11-12" round disk on lightly dusted surface, form dough into pans removing airspace, crimp edges, fork holes in sides and bottom, apply egg wash finish if desired, blind bake at 425 degrees for 12-15 minutes, cool to room temperature while preparing filling and topping.

Pie Filling

  • 9 Granny Smith apples
  • 2/3 cup white sugar
  • 2/3 cup brown sugar, packed
  • 4 Tbsp unsalted butter
  • 3 Tbsp lemon juice
  • 1 Tbsp vanilla
  • 4 Tbsp flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp allspice, optional
    •

Peel apples and cut in half or quarters, remove and discard cores, slice apples lengthwise to 1/8", combine remaining ingredients in a large bowl, add apple slices and toss until coated, cover and chill in refrigerator while preparing topping.

Streusel Topping

  • 1-1/2 cups flour
  • 1-1/2 cups rolled oats
  • 1 cup chopped pecans, roasted
  • 1 tsp cinnamon
  • 2/3 cup white sugar
  • 2/3 cup brown sugar, packed
  • 2 Tbsp lemon zest
  • 1-1/2 cup (3 sticks) unsalted butter, cubed, chilled
    •

Mix dry ingredients together with sugar and lemon zest in a large bowl, cube butter to 1/2" pieces and cut into dry ingredients leaving fine to pea sized crumbly lumps, being careful not to over mix.

Preheat oven to 425 degrees.

Remove apple filling mixture from refrigerator and divide equally into semi-prepared pie crusts, mounding filling 1/2" higher in the center and press into place, add crumble topping to pies gently pressing in place with a large fork, being careful not to over compact topping.

Bake two pies on center rack at 425 degrees for 15 minutes, while keeping oven door closed reduce temperature to 375 degrees and bake for additional 15 minutes, if crusts and topping are golden to medium brown place foil tent over pies to prevent burning, rotate pies while exchanging places and bake an additional 15-20 minutes.

Allow pies to cool for 1 hour on counter rack, then 1-2 hours in refrigerator before slicing and serving, makes 16 slices, store covered in refrigerator for up to five days.

Who has measured the waters in the hollow of His hand, and marked off the heavens by the span, and calculated the dust of the earth by the measure, and weighed the mountains in a balance and the hills in a pair of scales? Isa 40:12