Now that fall is officially here and the leaves are beginning to change to a slightly warmer hue, apple picking was on the top of my to-do list. And hand-picked fresh apples most certainly brings the best apple pie to the table!
A quick note about peeling: I did not peel my apples since they were freshly picked and didn’t have a wax coating, like the apples you buy in the grocery store. Also, I used mainly McIntosh and Cortland, which can get mushy, so I opted to leave the skin on for texture. The skin did not get rubbery or hard in my pie, but added a nice flavor. If you use sturdier apples like Granny Smith, Braeburn, or another variety and buy them at the grocery store, I would recommend peeling your apples.
Mix cold, cubed butter with the flour mixture until the butter is the size of lentils.
You can use a food processor or stand mixer instead of doing it by hand.
Dough should be soft and shaggy – not glued together in a uniform ball.
Keep the dough cold, cold, cold and it will be easier to work with. Pop it in the freezer to get the dough nicely chilled.
The apples are tossed in a mixture of cinnamon, allspice, and nutmeg.
An egg wash helps the crust turn golden brown.
The crust is perfectly tender and flakey and the apples are spiced just right.