Joanne Chang’s Double-Crust Apple Pie Recipe

For the pâte brisée:

• 1¾ cups (245 grams) unbleached all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, cold, cut into ½- to 1-inch pieces
• 2 large egg yolks, cold
• 3 tablespoons whole milk

For the filling:

• 4 cups Granny Smith apples, peeled, cored, and sliced ¼- to ½-inch thick
• 4 cups McIntosh or Rome apples, peeled, cored, and sliced ¼- to ½-inch thick
• ¾ cup light brown sugar, firmly packed
• ¼ cup unbleached all-purpose flour
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon nutmeg, freshly grated

For assembly:

• 1 tablespoon (15 grams) unsalted butter, cold, cut into cubes
• 1 large egg, lightly beaten, for wash
• 2 tablespoons pearl, sanding, or granulated sugar

Note: The total time does not include 17 hours of inactive time.

Make the crust:

1. 1

   In a medium bowl in a standing mixer fitted with the paddle attachment, mix the flour, sugar, and salt on low speed until just combined, about 3 to 5 seconds.

2. 2

   Add the butter pieces on top of the dry ingredients in an even layer. Briefly pulse the mixer to begin to incorporate so that the flour starts to stick to the butter, about 3 to 5 seconds.

3. 3

   Leave the mixer running on low speed until the dough is halfway combined, about 30 to 45 seconds. When the mixture has become a dough that holds its shape when squeezed, turn the mixer off.

4. 4

   In a small bowl, use a fork to whisk together the egg yolks and milk until blended, about 10 seconds.

5. 5

   In the standing mixer, add the egg-milk mixture to the flour mixture. Mix the ingredients on low speed until you have a shaggy dough that is just coming together, about 30 to 45 seconds.

6. 6

   On a clean countertop, turn out the dough. Gather it into one mound. There should be small chunks of still-cold butter visible within the dough.

7. 7

   Using your palm, start at one side of the mound and smear the dough bit by bit, beginning at the top and then sliding your palm down the side, pushing the dough into your work surface. Work the dough until there is no more loose flour, about 5 minutes.

8. 8

   Cover a clean work surface with a sheet of plastic wrap, and tightly wrap the ball of shaggy dough in it. Turn the ball over and press it into a disc that’s about 1-inch thick.

9. 9

   Chill the dough in the refrigerator for at least 1 to 2 hours or overnight.

10. 10

    Unwrap the chilled pie dough. Divide the disc into two pieces: One should consist of about ¾ of the dough (for the crust), the other should be the remaining ¼ (for the lattice top). Wrap the lattice top section of the dough in plastic wrap, and return it to the refrigerator.

11. 11

    On a lightly floured work surface, roll out your bottom pie crust. Place the larger piece of dough on your work surface and sprinkle more flour on top of it. Using a rolling pin, roll out the larger piece of dough into a circle slightly larger than your 9-inch pie plate, about 12 inches in diameter and an ⅛-inch thick. Instead of rolling your pin back and forth over the dough, press your rolling pin into the center of the dough and push it outward. Turn the dough 45 degrees, and repeat until you’ve made an even circle.

12. 12

    Using a pastry docker or fork, poke a series of evenly spaced holes into the surface of the pie dough so that air can escape while it bakes.

13. 13

    Using the rolling pin, transfer the dough to the pie dish. Gently wrap the dough around the rolling pin, starting with the edge that is farthest from you. Unfurl the dough and drape it over the pie dish.

14. 14

    Flour your thumbs, and use them to gently press the dough down into the pie plate so that it lies in a flat, even layer.

15. 15

    Chill the pie shell in the refrigerator for at least 1 hour.

16. 16

    Remove the pie shell from the refrigerator. Using kitchen shears, trim any jagged edges of dough from the pie dish. Save the dough scraps to create your lattice top. Leave a bit of overhang to account for shrinkage during baking.

17. 17

    Blind-bake your pie shell. Preheat an oven to 350 degrees Fahrenheit, and position a rack in the center of the oven.

18. 18

    Line the unbaked pie shell with parchment paper, and fill the shell with an even layer of pie weights such as uncooked rice or beans, small rocks, or pebbles.

19. 19

    Bake the entire shell until it is light brown, about 20 to 30 minutes, rotating it once halfway through baking. The dough is done when it has a matte appearance.

Make the filling:

1. 1

   In a medium bowl, combine the apples, brown sugar, flour, salt, cinnamon, and nutmeg, and stir to combine.

2. 2

   Let the mixture sit at room temperature for about 30 minutes, until the fruit softens and releases its natural juices, which will allow more apples to fit into the pie shell.

Assemble and bake the pie:

1. 1

   Pour the apple mixture into the blind-baked pie shell, lightly pressing down so they all fit. Cover the apples evenly with the cubed butter.

2. 2

   Roll out the reserved ¼ of pie dough into a square that’s about 11 x 11 inches and an ⅛-inch thick, or large enough to cover the top of the pie.

3. 3

   Using a pastry brush, brush the dough with the egg wash.

4. 4

   Gently pick the dough up with your hands and drape it over the apples, making sure it covers the whole pie. Scatter pearl, sanding, or granulated sugar across the top of the dough.

5. 5

   Using a paring knife, cut 5 slits in the center of the top crust to make a star shape. Gently crimp the dough down with your fingers around the edges of the pie dish to adhere it to the bottom crust.

6. 6

   Place the pie on a baking sheet to catch any drips, and bake until the top is evenly golden brown, between 1 hour and 10 minutes and 1 hour and 20 minutes. Rotate the baking sheet midway through the baking time.

7. 7

   Remove the pie from the oven, and let it cool for 3 to 4 hours on a wire rack.

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