Makes: One 13in round Pie
Prep Time: 45 mins
Bake Time: 2-2.5 hours
Total Time: approx. 3 hours
For The Crust
3 cups all-purpose flour
2 teaspoons coarse salt
2 tablespoons fine-grained natural cane sugar or granulated sugar
1/2 cup safflower oil
For The Filling
8 cups peeled, sliced apple (from about 3 1/4 pounds whole apples)
2 tablespoons lemon juice
3/4 cup Sugar
2 tablespoons Unbleached All-Purpose Flour
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon cinnamon*
1/4 teaspoon nutmeg*
1/4 teaspoon allspice*
1/4 cup boiled cider or undiluted apple juice concentrate
2 teaspoons vanilla extract
2 tablespoons butter, diced in small pieces
*Substitute 1 1/2 teaspoons apple pie spice, if desired.
For The Crust
In a medium bowl, combine flour, salt, and sugar. Make a well in center; add oil and 1/2 cup water, and stir until mixture comes together into a rough ball. Lightly knead until just combined. Divide dough into 2 balls and loosely wrap each in plastic. Press with a rolling pin to form 2 disks. Let dough rest 30 minutes. The dough can be refrigerated overnight or frozen up to 3 months; thaw in refrigerator before using.
For The Pie
Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge flush with rim. Roll out a second disk to a 13-inch round.
In a large bowl, toss together apples, lemon juice, cane sugar, cinnamon, salt, and flour. Transfer apple mixture to pie shell, brush edge with water, and place second dough round on top. Tuck edge of top dough under bottom dough to seal; crimp as desired. Cut a few steam vents in top dough. Lightly brush top with water and sprinkle with turbinado sugar.
Place the pie dish on a rimmed baking sheet and bake until the crust begins to turn golden brown, about 20 minutes. Reduce temperature to 350 degrees and bake until browned on top and juices are bubbling in center, 60 to 70 minutes. Let cool completely on a wire rack before slicing and serving.