Apple Pie with Canadian Cider

A classic apple pie is a natural partner for cider. Serve this with a dry sparkling cider for contrast or Canadian ice cider for a richer dessert pairing.

Ingredients

Crust

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 6 to 8 tbsp cold water

Filling

• 5 to 6 large tart apples (such as Granny Smith), peeled, cored and thinly sliced
• 3/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1 tbsp fresh lemon juice
• 2 tbsp unsalted butter, cubed
• 1 tbsp milk, for brushing
• 1 tbsp coarse sugar, optional

Instructions

1. Prepare the crust: In a large bowl, combine flour, sugar and salt. Add the cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, mixing until the dough begins to come together. Divide the dough in two, shape into discs, wrap and refrigerate for at least 1 hour.
2. Prepare the filling: Toss the apple slices with sugar, flour, cinnamon, nutmeg, allspice and lemon juice. Let the mixture sit for about 10 minutes.
3. Preheat the oven to 425°F (220°C). Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie plate. Place it in the plate and trim the excess, leaving about a 1-inch overhang.
4. Pour the apple filling into the crust and dot with the cubed butter.
5. Roll out the second disc of dough and cover the pie using a full crust or lattice. Trim, fold and crimp the edges to seal.
6. Brush the top crust with milk and sprinkle with coarse sugar if desired.
7. Cut slits in a full top crust to allow steam to escape.
8. Place the pie on a baking sheet and bake for 45 to 55 minutes, until the crust is golden brown and the filling is bubbling. Shield the crust edges with foil if they brown too quickly.
9. Cool on a wire rack for at least 2 hours before slicing so the filling can set.