I didn’t get around to posting this after Canadian Thanksgiving last month. It’s been a crazy couple of months, what can I say. Anyway, it just reaffirmed my disenchantment re: making pie crust. I never know what the exact texture is supposed to be after adding the ice water and I made it too dry, couldn’t roll it out properly, and the crust had to be mended in a few pieces. But…it tasted really good. It was definitely flaky and just buttery enough. The apple filling was lovely. I thought I had too much apple so I left some out, but the shrunk considerably after baking and left a giant pocket in the top of the baked pie. And Steve thought the filling could use more cinnamon so I might give that a try next time. For those of you gearing up for American Thanksgiving, you would probably do a way better job than me on this one! Let me know how it turns out.
Source: http://www.finecooking.com They have a great tutorial. I only wish they showed what the dough looked like immediately after mixing so that I know how wet it should be.
Classic Apple Pie
- 1-1/2 to 1-3/4 lb. Cortland apples (about 4 medium)
- 1 lb.Granny Smith apples (about 2-1/2 medium)
- 2 tsp. fresh lemon juice
- 2/3 cup packed light brown sugar
- 1/4 cup plus 1 Tbs. granulated sugar
- 3 Tbs. cornstarch
- 1/2 tsp. ground cinnamon; more to taste
- 1/4 tsp. kosher salt
- 1/8 tsp. ground nutmeg
- 1 large egg white
- 2 tsp. unsalted butter, softened, plus 1 Tbs. cold unsalted butter cut into small (1/4-inch) cubes
- 4 to 6 Tbs. all-purpose flour
- 1 recipe Flaky Pie Pastry
Make the filling:
Peel the apples, cut each in half from top to bottom, remove the cores with a melon baller, and trim the ends with a paring knife. Lay the apples, cut side down, on a cutting board. Cut the Cortland apples (below left) crosswise into 3/4-inch pieces, and then halve each piece diagonally. Cut the Granny Smith apples (below right) crosswise into 1/4-inch slices, leaving them whole. Put the apples in a large bowl and toss with the lemon juice.
In a small dish, lightly beat the egg white with 1 teaspoon water. Set aside.
Assemble the pie:
Butter a 9-inch ovenproof glass (Pyrex) pie plate, including the rim, with the 2 tsp. of softened butter.
Rub 2 to 3 Tbs. of flour into the surface of a pastry cloth, forming a circle about 15 inches across, and also into a rolling pin stocking. If you don’t have a pastry cloth, rub the flour into a large, smooth-weave, cotton kitchen towel and use a floured rolling pin. Roll one of the disks of dough into a circle that’s 1/8 inch thick and about 15 inches across.
Brush the bottom and sides of the dough with a light coating of the egg-white wash (you won’t need all of it). Leaving a 1/4-inch overhang, cut around the edge of the dough with kitchen shears.
Combine the sugar mixture with the apples and toss to coat well. Mound the apples in the pie plate, rearranging the fruit as needed to make the pile compact. Dot the apples with the 1 Tbs. cold butter cubes.
Rub another 2 to 3 Tbs. flour into the surface of the pastry cloth and stocking. Roll the remaining dough into a circle that’s 1/8 inch thick and about 15 inches across. Use the rolling pin to move the dough. As you unroll the dough, center it on top of the apples. Place your hands on either side of the top crust of the pie and ease the dough toward the center, giving the dough plenty of slack. Leaving a 3/4-inch overhang, trim the top layer of dough around the rim of the pie plate. Fold the top layer of dough under the bottom layer, tucking the two layers of dough together. Press a lightly floured fork around the edge of the dough to seal it, or flute the edge of the dough with lightly floured fingers.
Bake the pie:
Cover the rim of the pie with aluminum foil bands. This will prevent the edge of the crust from overbrowning.
Bake until the top and bottom crusts are golden brown and the juices are bubbling, 60 to 75 minutes; to thicken, the juices must boil, so look for the bubbles through the steam vents or through cracks near the edges of the pie and listen for the sound of bubbling juices. During the last 5 minutes of baking, remove the foil bands from the edges of the pie. Cool the pie at least 3 hours and up to overnight before serving.
Make Ahead Tips
The pie will keep at room temperature for up to 1 day. For longer storage, cover with aluminum foil and refrigerate for up to 5 days; reheat before serving in a 325°F oven until warmed through, about 20 minutes.
nutrition information (per serving):
Size : based on ten servings; Calories (kcal): 460; Fat (g): fat g 23; Fat Calories (kcal): 200; Saturated Fat (g): sat fat g 10; Protein (g): protein g 4; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 60; Polyunsaturated Fat (g): 3.5; Sodium (mg): sodium mg 230; Cholesterol (mg): cholesterol mg 30; Fiber (g): fiber g 2;