Ingredients:

  • 375g all-purpose flour
  • 225g unsalted butter, frozen and cubed
  • 120ml ice water
  • 15ml apple cider vinegar
  • 5g fine sea salt
  • 1.5kg Granny Smith and Honeycrisp apples, peeled and sliced 1/4 inch thick
  • 100g maple syrup
  • 30g cornstarch
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 15ml lemon juice

Instructions:

  1. In a large bowl, toss the flour and sea salt. Add the frozen butter cubes and use your thumb and forefinger to flatten the butter into large shingles, creating layers of fat.
  2. Incorporate the apple cider vinegar and ice water tablespoon by tablespoon, mixing until the dough just holds together. Do not overwork.
  3. Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour to hydrate the flour and solidify the butter.
  4. Macerate the sliced apples with maple syrup, lemon juice, and spices. Drain the released juices into a saucepan and reduce over medium heat into a thick syrup.
  5. Toss the apples with cornstarch and the reduced syrup. Roll out the bottom crust and fit it into a 9-inch pie plate. Add the filling.
  6. Top with the second crust, crimp the edges to seal, and cut vents for steam. Bake at 400°F (200°C) on a rimmed baking sheet for 60 minutes until the crust is mahogany-colored and the filling is bubbling.