Crisp Crust Apple Pie

This isn’t a traditional double-crust apple pie. It’s closer to a cobbler, with thinly sliced apples layered in a baking dish and a single pastry crust draped on top. The crust gets sprinkled with cinnamon sugar and dotted with butter before baking, which creates a shattering, caramelized top that crackles when you break through it.

Self-rising flour in the crust is a nice shortcut. The leavening already built into the flour gives the pastry a slightly puffy, biscuit-like texture that’s more forgiving than a standard pie dough. Cutting the shortening into the flour and adding just enough ice-cold water keeps it flaky.

The half cup of water poured over the apple filling before the crust goes on creates steam during baking that softens the apples from below while the crust crisps on top. You get tender, saucy fruit underneath and a crunchy golden lid.

Pro Tips

• Slice the apples thin and even. Thick slices won’t cook through in the same time as the crust, leaving you with crunchy apples under a burnt top.
• Roll the dough between sheets of waxed paper. This prevents sticking without adding extra flour that toughens the crust.
• Use ice-cold water for the dough. Cold water keeps the shortening solid, which is what creates flaky layers.
• Check the apples with a fork through the crust edge before pulling from the oven. The crust can look done before the fruit is tender.

Variations

• Use two frozen pie shells instead of making the crust from scratch for a faster version.
• Mix Granny Smith with Golden Delicious apples for a tart-sweet balance.
• Add a handful of rolled oats to the cinnamon sugar topping for a crumble-style finish.