Ingredients
Pie Crust
- 2½ cups all-purpose flour
- Pinch of salt
- 1 cup unsalted butter (2 sticks), chopped into cubes
- ¼ cup ice cold water (more if needed)
Filling
- 6 Granny Smith apples, peeled, cored, and cut into cubes
- 1 cup granulated sugar
- ¼ cup water
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 tablespoons cornstarch
- 3 tablespoons water (for cornstarch slurry)
- 1 tablespoon unsalted butter
- 2 cups fresh berries (any kind; strawberries used here, sliced)
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Make the pie crust. Add the flour and salt to the bowl of your food processor and pulse to combine. Add the chopped butter and process until the mixture resembles coarse meal.
- Add water. With the machine running, slowly add ice cold water until the dough just comes together. Add a bit more water if the dough seems too dry.
- Shape and chill the pie dough. Divide the dough into two equal balls and flatten each into disks. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour or up to 3 days.
- Make the filling. In a pot or large pan over medium-high heat, combine cubed apples, sugar, water, cinnamon, and nutmeg. Cook for about 20 minutes until the apples are nearly soft. Meanwhile, whisk cornstarch with water to make a slurry. Stir the slurry into the apple mixture and cook until thickened. Remove from heat and stir in butter. Let cool 15-20 minutes, then stir in fresh berries and set aside to cool completely.
- Preheat oven. Set your oven to 425ºF and position the rack on the lowest level.
- Prepare the dough for rolling. Remove one dough disk from the fridge and let it soften slightly for 3-4 minutes. Lightly flour your workspace and rolling pin, as well as the top of the dough.
- Roll out the dough. Roll the dough evenly into a 12-inch circle, rotating as you go and lifting it occasionally to prevent sticking, adding more flour if needed. The dough should extend about 1 inch beyond the edges of a 9-inch pie dish.
- Transfer the bottom crust. Loosely wrap the rolled dough around your rolling pin and carefully lift it over the pie dish. Unroll it gently into the dish and press it down into the bottom and sides.
- Add the filling. Pour the prepared apple and berry filling into the bottom crust in the pie plate.
- Add the top crust. Roll the second dough disk similarly and lay it over the filling. Trim excess dough, leaving enough to seal the edges with the bottom crust.
- Make and apply egg wash. Whisk the egg with water and brush it evenly over the top crust. Cut a few slits in the crust to allow steam to escape during baking.
- Bake the pie. Place the pie on the lowest oven rack and bake for 40 minutes until the crust is golden and filling is bubbly.
- Cool then serve. Remove the pie from the oven and allow it to cool completely before slicing and serving.
Notes
- Make sure to chill the dough well to prevent shrinkage during baking.
- The cornstarch slurry helps thicken the filling for a better texture.
- You can use any type of fresh berries according to your taste.
- Letting the pie cool completely ensures clean slices when serving.
- For a shinier crust, brush with additional egg wash before baking.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
