for the perfect pie crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup salted butter, cold, cut into cubes
- 1/2 cup buttermilk
- 3 to 4 tablespoons vodka
- 1 egg, for egg wash (can also use heavy cream)
- 2 tablespoons turbinado sugar, for sprinkling
For the apple filling
- 5 Granny Smith apples, peeled, cored, and cut into thin strips
- juice of 1 lemon
- 1/4 cup light brown sugar
- 1/3 cup flour
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 recipe of salted maple caramel
make the pie crust
- In a large bowl, mix together flour, sugar, and salt. Cut butter into small cubes, then work butter into flour mixture using a pastry blender or large forks until it resembles a coarse meal.
- Pour in buttermilk and 3 tablespoons vodka, then mix everything together using your hands. Work quickly as to not melt the butter. If dough is too dry, add in another tablespoon of vodka. Form dough into 2 equal sized disks and wrap each with plastic wrap. Place in fridge for at least 1 hour, but up to 2 days.
make the pie
- Preheat oven to 375°F. Grease a pie plate with butter.
- Over a large work surface, roll out one of your pie disks into a large circle big enough so that it will drape over the edges of your pie plate (i.e. if your pie pan is 9 inches, roll it out to 11 inches). Fit it into pie plate by gently patting it onto the edges of the pan. Place in fridge while you mix the apple filling.
- Cut apples into thin strips. Soak them in the lemon juice as you go so they don’t turn brown.
- In a large bowl, combine apples, sugar, flour, cinnamon, nutmeg, cloves, salt, and vanilla extract. Remove pie from fridge and layer in apples (try your best to lay them flat– this will help in cooking). If there is any fruit juice in your bowl, don’t pour them in- it will just make your pie soggy.
- Drizzle salted maple caramel over apple filling. Mmmmmm.
- Roll out second pie disk into a circle big enough so it reaches the edges of the pie pan. Cut dough into various sized strips, the create lattice pattern on top of your prepared filling. To make my pie extra pretty, I weaved two thin strips together and placed them around the edges of the pie.
- Brush pie dough with egg wash and sprinkle with turbinado sugar.
- Bake for 1 hour, then remove from oven and allow to cool for at least 45 minutes (I know this part is hard, but trust me). Devour!