Time: 7 hours 10 minutes
Complexity: easily
Servings: 8

If you're planning to serve apple pie for a holiday, bake it two weeks in advance, put it in the freezer, and forget about it until just before serving. To ensure the pie tastes as good as freshly baked, defrost it overnight in the refrigerator and warm it briefly in the oven. The combination of several apple varieties, both tart and sweet, creates a rich and multifaceted filling. To make the crust especially tender and crumbly, add a little vodka to the dough. Don't worry, the alcohol will evaporate, and you won't notice it or get tipsy.

Ingredients:

Warp

• 2.5 cups premium flour + extra for working with the dough
• 165g chilled unsalted butter, cut into small pieces
• 1/3 cup lard or cooking fat
• 1 tbsp. sugar
• 1 teaspoon fine salt
• 1/4 cup vodka
• 3-4 tablespoons of ice water
• Special equipment: deep pie dish with a diameter of 23 cm.

Apples

• 1.8 kg of apples of different varieties, such as Granny Smith, Golden Delicious, and McIntosh
• 3/4 cup sugar + extra for sprinkling
• 3 tablespoons freshly squeezed lemon juice
• 6 tablespoons unsalted butter
• 3 tbsp. premium flour
• 1.5 tsp ground cinnamon
• 1/4 cup heavy cream, plus extra for greasing
• 1/4 teaspoon fine salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

apples, premium flour, lemon juice, cinnamon, cream, vodka, lard, margarine

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Preparation:

Step 1
• Pie dough:
  
  Combine the flour, 4 tablespoons of butter, lard, sugar, and salt in a food processor and pulse until the mixture forms fine grains. Add the remaining 8 tablespoons of butter and pulse until pea-sized pieces remain. Sprinkle the mixture with vodka and water and pulse until the dough comes together.
Step 2
• Divide the dough in half and place it on two pieces of plastic wrap. Carefully form two disks. Wrap them tightly in plastic wrap and refrigerate until firm, about 1 hour or overnight. The dough can be frozen for up to 2 months.
Step 3
• Filling:
  
  Peel, core, and slice the apples into 1/2-inch-thick slices. Combine the sugar and lemon juice in a large bowl. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until firm apples are softened but still hold their shape, 15 to 18 minutes. Softer apples, such as Mackintosh, will become very soft. Add the flour, cinnamon, cream, and salt and stir until the liquid thickens, about 2 minutes. Remove from heat and let cool completely. The filling can be covered and refrigerated for up to 2 days.
Step 4
• Assembly:
  
  On a lightly floured work surface or between two sheets of floured parchment (wax paper), roll out 1 disk of dough into a 32 cm (12 in) circle. If the dough becomes too soft, refrigerate it to firm up. Place the dough in a deep 23 cm (9 in) pie pan. Spoon the cooled filling into the center of the dough and arrange the remaining pieces of butter on top.
Step 5
• Roll out the second dough disk into a 30 cm (12 in) circle. Place it on top of the filling and press the edges of the two layers together. Fold the overhanging dough under and crimp the edges to create a decorative pattern. Brush the top and edges of the dough with heavy cream and sprinkle generously with sugar. Cut slits in the surface of the pie to allow steam to escape. Refrigerate for at least 1 hour.
Step 6
• Bake:
  
  Position a rack on the bottom shelf of the oven, place a baking sheet on it, and preheat the oven to 220°C (425°F) for at least 30 minutes. Place the pie on the hot baking sheet and reduce the oven temperature to 190°C (375°F). Bake until the pie is golden brown and the filling is bubbly, 1 hour 10 minutes to 1 hour 20 minutes, rotating the pie if necessary. Cover the edges of the pie with foil if they are browning too quickly. Transfer the pie to a wire rack and let cool completely, about 3 hours.
Step 7
• Serve the cooled pie immediately or wrap it tightly in foil, label it with the date, and freeze for up to 2 weeks. Before serving, reheat the pie in the oven at 175°C for 20 minutes.

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