1. To make the crust, in a medium bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and, using your fingers, work the butter into the flour mixture, quickly breaking the butter into smaller pieces. Some butter pieces will be the size of oat flakes; some will be the size of peas.

2. Create a well in the butter and flour mixture and pour in the cold water. Use a fork to bring the dough together, trying to moisten all of the flour bits. Turn out the dough on a lightly floured work surface—the dough will be moist and shaggy. Divide the dough into two equal pieces and gently knead each into a disk. Wrap each disk in plastic wrap and refrigerate for 1 hour.

3. To assemble the pie, remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect; that’s OK.

4. Try not to get any tears in the rolled-out dough, but if you do, you can patch them together with extra dough. When you roll the dough and you can see it start springing back, that means the butter is warming and the crust shouldn’t be rolled out any more. Gently lift the 13-inch round from the floured surface and center it in a 9-inch deep-dish pie plate. Place in the fridge while you roll out the top crust. Roll the top crust, place on a plate, and chill while you prepare the filling.

5. To make the filling, in a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt, and toss to combine. Allow the apples to soften at room temperature for 30 minutes.

6. Stir the cornstarch into the apple mixture to combine, then spoon the apple mixture (including all of the juices) into the prepared pie crust. Dot the filling with the butter chunks. Place the top crust on the pie; seal and crimp the edges. Chill the pie in the refrigerator while the oven preheats.

7. Place a rack in the middle of the oven, then preheat to 400°F. Once the oven is preheated, place the pie on a rimmed baking sheet. Transfer to the oven and bake until the edges bubble and the apples are cooked through, 45 minutes. Remove from the oven and allow to cool to room temperature.

8. While the pie cools, make the praline topping. In a medium saucepan over medium-low heat, combine the brown sugar, butter, cream, and salt. Bring to a simmer and cook until thick and bubbly, 3-5 minutes. Remove the pan from the heat and stir in the vanilla and pecans. Allow to cool for 30 minutes before pouring it on top of the pie. (If you make the topping ahead of time, reheat it over low heat until it’s just pourable.) Allow the praline topping to cool to room temperature before serving the pie.

Zucchini and Carrot Harvest Muffins

Ingredients

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