If the crust looks like it's getting too browned, take a large piece of aluminum foil and place on top of the pie in the oven. No need to wrap it around the pie, just place it on top. That will keep the top from browning further.
Pies always seem to take longer to cook than one expects. (Perhaps it's because we're always opening the oven to check on how the pie is doing?) The filling should be visibly bubbling, which you should be able to see through the steam vents. I recommend putting a rimmed baking sheet on a rack beneath the rack of the pie to catch the filling as some of it invariably bubbles up and out over the pie. Makes oven clean-up a lot easier.
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Crust Ingredients for a flakey pie crust
- 2 1/2 cups (285 g) all-purpose flour, plus extra for rolling
10-ounces (1 1/4 cups, 285 g) unsalted butter (room temperature), cut into 1/2 inch cubes
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup (115 ml) sour cream (use full-fat sour cream for best results)
METHOD
METHOD
1
In a large bowl whisk together 2 1/2 cups of flour, 1 teaspoon of salt, and 2 teaspoons of sugar. Add the cubed butter and use your clean dry hands to toss to coat with the flour. Using your hands work the butter into the flour, pressing the cubes of butter between your thumb and fingers. Continue to work the flour until the mixture is shaggy and the largest pieces of butter are no larger than a kernel of corn. Make a well in the center and add the sour cream to it. Use a fork to work the buttered flour and the sour cream into each other until the dough begins to clump. Separate the dough mixture into 2 equal sized piles and work each one first into a ball, and then into a disk. Sprinkle with flour and wrap with plastic wrap. Refrigerate for 1 hour before rolling out.
2
While the dough is chilling, peel, core and slice the apples into 1/4-inch to 1/2-inch slices. As you cut your apple slices, add them to a large bowl and sprinkle them with a little lemon juice or apple cider vinegar to help keep them from turning brown.
3
Combine sugar, flour and spices in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated. Then sprinkle with brandy and vanilla extract and stir to coat all the apples.
4
Place one oven rack in the lowest position and put a large rimmed baking sheet on it (to catch any drippings from the pie.) Position a second rack the next rung up (still in the lower third of the oven) and preheat to 375°F.