Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Active Time:
1 Hour 40 Mins
Standing Time:
3 Hours
Total Time:
7 Hours
Yield:
Serves 8

The heirloom apple that makes this apple pie so tasty hails from Benton County, Arkansas. What makes it so special? The fragrant, tart, and tasty apple ripens to a deep red while still on the tree, but it continues to ripen after it is picked and transforms to a nearly black hue. Keep an eye out for these beautiful apples for your Thanksgiving pie. The Arkansas Black Apple Pie just needs a drizzle of Caramel Sauce and a scoop of ice cream to make your night perfect.

How to Make It

Step 1

Prepare the Apple Filling: Place apples and fresh lemon juice in a large bowl; toss well to coat. Stir together granulated sugar, flour, ground cinnamon, freshly grated nutmeg, ground allspice, and kosher salt in a bowl; add to apple mixture, and toss well to combine.

Step 2

Prepare the Crust: Preheat oven to 425°F. Unwrap 1 chilled pie dough disk from Double-Crust Pie Pastry, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Carefully fit dough circle into a 9-inch deep-dish glass pie plate, leaving a 1-inch overhang. Spoon filling into prepared crust, packing lightly to fill crust. Smooth out filling until even. (Do not mound in center.) Sprinkle diced butter over apples.

Step 3

Unwrap remaining chilled pie dough disk, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Cut dough round into 10 (3/4-inch-wide) strips. Arrange strips in a lattice design over filling; trim strips to be even with the bottom crust’s 1-inch overhang. Fold dough edges under, and crimp. Place pie on a rimmed baking sheet.

Step 4

Prepare the Egg Wash: Stir together large egg and water in a small bowl. Using a pastry brush, brush egg mixture evenly over piecrust. Sprinkle granulated sugar over piecrust, if desired.

Step 5

Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F. Loosely cover pie with aluminum foil. Bake at 350°F until crust is golden brown, apples are tender, and juices are bubbly, 1 hour to 1 hour and 10 minutes, removing foil for the last 10 minutes of baking to finish browning crust. Transfer pie to a wire rack, and cool completely, about 3 hours. Serve pie with Caramel Sauce and, if desired, ice cream.