Barbara Treves Award Winning Apple Pie Recipe

How to Make Barbara Treves Award Winning Apple Pie

1. **Make the crust:** Whisk together flour and salt. Place in freezer. Chill butter and vinegar in the refrigerator for at least 1 hour.
2. Add the dry ingredients to a food processor and pulse until combined.
3. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs (pea-sized).
4. Add the vinegar, pulse to combine, then add ice water, 1 teaspoon at a time, pulsing until the dough just comes together. Do not overmix.
5. Turn the dough out onto a lightly floured surface, form into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
6. **Prepare the apple filling:** In a bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, salt, and vanilla bean paste.
7. Spread 2 teaspoons of the dry filling mixture in a roasting pan. Add the sliced apples.
8. Broil the apples until lightly browned but not cooked through (about 5-7 minutes), watching closely to prevent burning.
9. Remove from broiler and stir in the remaining dry filling mixture.
10. **Assemble the pie:** On a lightly floured surface, roll out one disc of dough into a 1/8-inch thick circle slightly larger than your 9-inch pie plate.
11. Carefully transfer the dough to the pie plate.
12. Pour the broiled apple mixture into the pie crust.
13. Dot the apples with the cold butter pieces.
14. Roll out the second disc of dough to a similar thickness and place it over the filling.
15. Crimp the edges to seal, and cut slits in the top crust to allow steam to escape.
16. **Make the egg wash:** Whisk together the egg and cream.
17. Brush the top crust with the egg wash and sprinkle with sugar.
18. **Bake:** Bake at 400°F (200°C) for 45 minutes. If the edges are browning too quickly, cover them loosely with aluminum foil.
19. Rotate the pie and bake for an additional 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
20. Let the pie cool completely on a wire rack for at least 2 hours before serving. Enjoy!