Better Homes And Gardens Classic Apple Pie

springtime apple pie

Beatriz Da Costa

There's Mom, there's baseball -- and what could be more familiar, more comforting than a warm slice of Springtime Apple Pie? In our version, the pastry is as flaky -- and as simple -- as can be, and a dollop of vanilla-scented whipped cream is the ideal accompaniment for this all-American comfort.

2 1/2 c. all-purpose flour

2 tbsp. all-purpose flour

1 1/2 stick unsalted butter

c. sugar

2 tbsp. sugar

1 tsp. white vinegar

1/2 tsp. salt

1/4 tsp. ground cardamom

Peel of 1/2 lemon

1/4 tsp. nutmeg

5 sweet, firm apples, such as Gala or Jonathan

1 1/2 tsp. heavy cream

2 tsp. raw sugar

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Make the dough: Place 2 1/2 cups flour, butter, 2 tablespoons sugar, vinegar, and salt in the bowl of a food processor fitted with a metal blade and pulse together until it resembles coarse meal.
Sprinkle in 5 to 7 tablespoons ice water and pulse until a dough just begins to form. Remove dough from the machine, transfer to a piece of plastic wrap, form into 2 equal-sized disks, and chill until firm -- about 45 minutes.
Make the pie filling: Preheat oven to 375 degrees F. Combine the remaining sugar, 2 tablespoons flour, cardamom, lemon peel, and nutmeg in a small bowl and set aside.
Peel, core, and cut the apples into 2-inch pieces and place in a large bowl. Sprinkle the sugar mixture over the apples, toss to combine, and set aside.
Remove the dough from the refrigerator and roll one disk into a circle about 1/8 inch thick and place it into a 9-inch pie plate. Place the apple mixture in the pie shell and set aside.
Roll the remaining disk of dough into a 1/8-inch-thick round. Cut a few small slits in the top of the dough, place over the apple filling, and use a fork to crimp the top and bottom piecrust edges together. Brush the pie top with the cream and sprinkle with raw sugar. Bake until golden brown -- about 1 1/4 hours.

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