Sunday, September 27, 2020

CLASSIC APPLE PIE

My favorite apple for baking and eating is the Honey Crisp, but it is only available in the autumn. McIntosh, Jonagold, Pink Lady, Fuji, Gala, Braeburn, and Granny Smith are much easier to find year round and are also great baking apples. Use a combination of two or three of the above baking apples for a more complex and interesting apple pie.




Double 9-Inch Crust
¼ cups cake & pastry flour or all-purpose flour
1 T granulated sugar                           
1 t salt
12 T (1 ½ sticks) cold unsalted butter, cut up and placed in freezer for 10 minutes
1 t apple cider vinegar or lemon juice
½ cup ice-cold water                          

Pulse flour, sugar, and salt together in a food processor fitted with a steel blade until combined.
Add butter and pulse until butter pieces are the size of peas.
Pour vinegar or lemon juice into water and through shoot, slowly add it and process briefly until mixture comes together.
Alternatively, you can do this in a bowl with a pastry cutter.

Turn the dough out onto a lightly floured work surface. 
Divide dough in half (one slightly larger than the other) and wrap each piece in plastic wrap, trying not to touch dough with your hands, by gathering up in the plastic wrap.  
Press each piece into a disc and refrigerate at least 30 minutes before rolling out. 

Apple Filling
9 apples, peeled, cored and cut into thin slices
Zest and juice of ½ lemon
¾ cup granulated sugar
2 cups water                                                                          
¼ cup cornstarch                                           
½ t ground cinnamon                                                             
¼ t ground nutmeg
Pinch of ground ginger
Pinch of ground allspice                                                            ½ t salt
3 T unsalted butter, cubed
1 egg mixed with 2 T water

Core, peel and thinly slice apples and place in a large bowl.
Toss with lemon zest and juice.

Place the sugar, water, cornstarch, cinnamon, nutmeg, ginger, allspice, and salt in a large saucepan.

Place saucepan over medium-high heat and bring mixture to a boil while whisking for one minute.
Add apples to saucepan and stir to coat with the sauce.
Lower heat to medium, cover with a lid and cook until the apples have softened, about 10 minutes.
Turn off heat and add the butter to the pan and stir until melted.
Cool the apple filling for 15 minutes and transfer to a container and refrigerate until ready to use.

Preheat oven to 400 F degrees.

On a lightly floured surface, roll out dough into 2 circles of 14 inches.   
Rotate dough not rolling pin and loosen from work surface with an offset spatula.
Place one into a 9-inch pie plate and spoon apple pie filling into shell.
Roll top dough on top, fold edges up and over and then crimp or make marks with a fork.
Using a paring knife, cut several vents in top of dough to allow steam to escape.
Brush surface with eggs wash and sprinkle with sugar.

Place pie on a baking sheet or pizza pan.

Bake for 30 minutes, reduce heat to 350 F degrees and continue to bake for another 15 to 20 minutes.

Let cool a couple of hours before serving.

Serve with vanilla ice cream or a slice of sharp cheddar cheese.

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