Definitive Apple-Molasses Pie

Ingredients

• For the Crust:
• 2 1/2 cups All-Purpose Flour
• 1 1/4 tsp Salt
• 1 cup Unsalted Butter, very cold and cubed
• 6-10 tbsp Ice Water
• For the Filling:
• 8 cups (about 3.5 lbs) Apples (a mix of tart and sweet like Granny Smith and Honeycrisp), peeled, cored, and sliced 1/4-inch thick
• 1 tbsp Lemon Juice
• 2 tbsp Unsulfured Molasses
• 1/4 cup Light Brown Sugar, packed
• 1/4 cup Granulated Sugar
• 1/4 cup All-Purpose Flour
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Salt
• For Assembly:
• 1 Large Egg, beaten with 1 tbsp of milk or cream
• 1 tbsp Coarse Sugar, for sprinkling

Steps

1. 1

   To make the crust, whisk together the flour and salt in a large bowl. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Add 6 tablespoons of ice water and stir with a fork until the dough begins to come together. Add more water, 1 tablespoon at a time, if needed. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.

2. 2

   For the filling, place the prepared apple slices in a large bowl and toss with the lemon juice. In a separate, smaller bowl, mix the molasses, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt until thoroughly combined. Pour this mixture over the apples and toss gently until every slice is coated.

3. 3

   Adjust an oven rack to the lowest position and place a baking sheet on it. Preheat the oven to 425°F. On a lightly floured surface, roll one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, pressing it into the corners. Trim the edges to leave a 1/2-inch overhang.

4. 4

   Spoon the apple filling into the dough-lined pan, mounding it slightly in the center.

5. 5

   Roll out the second disk of dough into an 11-inch circle. Drape it over the filling. Trim the top crust edge to be even with the bottom crust overhang. Fold the edges of both crusts under themselves and crimp securely.

6. 6

   Cut several steam vents in the top crust with a sharp knife. For a glossy, golden finish, brush the crust with the egg wash and sprinkle with coarse sugar.

7. 7

   Place the pie on the preheated baking sheet. Bake for 20 minutes at 425°F. Then, reduce the oven temperature to 375°F and continue to bake for 35-45 minutes more, or until the crust is deep golden brown and the filling is bubbly and tender. If the edges brown too quickly, cover them with foil.

8. 8

   Let the pie cool on a wire rack for at least 4 hours before slicing and serving. This allows the filling to fully set.