And the secret is...? Boiled cider, which gives this pie over-the-top flavor. In addition, an extra-long 2-hour bake yields a rich gold, nearly caramelized filling, and spectacular crust, both top and bottom.
To make the crust: Whisk together the dry ingredients, then work in the cold butter until the dough is unevenly crumbly. Sprinkle in the ice water, enough to make a cohesive, pliable (not crumbly) dough.
Divide the dough into two pieces, one 1/3 of the dough, and the other 2/3 of the dough. Wrap in plastic or waxed paper, and refrigerate for 1 hour, or for up to 3 days.
Remove the dough from the refrigerator about 30 minutes before you want to roll it. While the dough is warming, prepare the filling.
Preheat the oven to 350°F with a rack in the center position.
To make the filling: Microwave the apple slices, uncovered, for 5 to 6 minutes, until they've softened but still retain a bit of "bite." Drain, transfer to a bowl, and stir in the remaining filling ingredients.
Use 2/3 of the dough to make the bottom crust. Roll the dough into a 12" circle, and place it in a 9" to 10" pie plate (at least 1 1/4" deep). Spoon the filling into the crust.
Roll out the top crust, place it over the filling, trim any excess, and seal and crimp the edges. Use crust trimmings to roll out and cut leaf shapes, if desired, and place them on the crust. Cut a slit in the center, for steam to escape.
Brush the crust with milk, and sprinkle with sparkling white sugar.
To bake the pie: Place the pie on a parchment-lined baking sheet (to catch any spills), and bake for 30 minutes. Gently place a sheet of aluminum foil atop the pie, covering its entire surface, and continue to bake for an additional 90 minutes, for a total of 2 hours, until the top crust is golden brown and the filling is bubbly.
Remove the pie from the oven, and allow it to cool for 1 1/2 to 2 hours before cutting (to avoid a lava-flow of filling).
Store the pie for a day or so at room temperature. Cover and refrigerate for up to 5 days; or wrap well and freeze for longer storage.
If you don't have Pie Filling Enhancer, use 1/4 cup (30g) King Arthur Unbleached All-Purpose Flour mixed with 1 1/4 cups (142g) confectioners' sugar. Omit the 1 cup (113g) confectioners' sugar called for in the recipe.
So many apples to choose from… which variety is best for pie? For great results, pick a combination: see the details in our blog post, The very best pie apples.
Learn how to make pie crust like a pro with this quick video, Four Tips For Fail-Proof Pie.
