Sobre esta receta

Un pastel de manzana atemporal, hecho desde cero, con una masa doble mantecosa y crujiente, y un relleno de manzana tierno y perfectamente especiado. Esta receta bien probada logra el equilibrio ideal — ni demasiado dulce, ni demasiado ácido — con una masa dorada y crujiente que se mantiene hermosa cuando se corta. Ya sea que lo hornees para una mesa festiva o una acogedora cena dominical, este es el pastel de manzana al que volverás una y otra vez.

Instrucciones

1. 1

   Make the pie dough: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold butter cubes and use a pastry cutter (or your fingertips) to cut the butter into the all-purpose flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining — those butter chunks are what make the crust flaky.

2. 2

   Drizzle in the ice water one tablespoon at a time, stirring gently with a dipping fork after each addition, until the dough just starts to come together. It should hold when you pinch it but not feel wet or sticky. You may need up to 2 tablespoons more water depending on humidity.

3. 3

   Divide the dough into two equal discs, flatten each slightly, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 2 days). Cold dough is essential for a flaky crust — don't skip this step.

4. 4

   Make the filling: In a large mixing bowl, combine the sliced apples, both granulated sugar and light brown sugar, all-purpose flour, cinnamon, nutmeg, allspice, salt, lemon juice, and vanilla extract. Toss well to coat every slice evenly. Let the mixture sit for 10–15 minutes — this draws out some juices and prevents a watery filling.

5. 5

   Preheat your oven to ![425°F]. Place a baking sheet on the lowest rack to catch any drips.

6. 6

   Roll out the bottom crust: On a lightly floured surface, roll one disc of dough into a 12-inch circle, working from the center outward and rotating the dough a quarter turn after each roll. Carefully transfer it to a 9-inch pie dish by rolling it loosely around the rolling pin and unrolling it over the dish. Gently press it into the bottom and sides without stretching. Trim any overhang to about 1 inch.

7. 7

   Pour the apple filling into the crust, mounding it slightly in the center. Scatter the small pieces of butter over the top of the filling.

8. 8

   Roll out the top crust: Roll the second dough disc into a 12-inch circle. Lay it over the filling. Trim the overhang to 1 inch, then fold the edges of the top and bottom crusts together under themselves, pressing to seal. Crimp the edge with your fingers or a dipping fork to create a decorative border.

9. 9

   Cut 5–6 small slits in the top crust with a sharp knife to allow steam to escape. This prevents the crust from puffing up and bursting.

10. 10

    Egg wash and sugar: In a small mixing bowl, whisk together the beaten large egg and milk. Brush the mixture evenly over the top crust and crimped edges. Sprinkle generously with coarse sugar for a beautiful, sparkling finish.

11. 11

    Bake at ![425°F] for 20 minutes, then reduce the oven temperature to ![375°F] and continue baking for 35–40 more minutes, until the crust is deep golden brown and you can see the filling bubbling through the vents. If the edges brown too quickly, loosely tent them with aluminum foil or a pie shield after the first 20 minutes.

12. 12

    Let the pie cool on a wire rack for at least 2 hours before slicing. This is crucial — the filling needs time to set so it doesn't run when cut. Serve warm or at room temperature, with vanilla extract ice cream or whipped cream.