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Classic Apple Pie
By admin | September 17, 2009
The pie was made in our Cast Iron Pie Pan.
Both Crust and Apple Pie recipes were taken from “The New Best Recipe” cookbook
Basic Pie Dough
Enough for 1 Double-Crust 9-Inch Pie
2 ½ cups unbleached all-purpose flour, plus more for dusting the work surface
1 teaspoon salt
2 tablespoons sugar
½ cup vegetable shortening, chilled
12 tablespoons (1 ½ sticks) cold unsalted butter, cut into ¼-inch pieces
6-8 tablespoons ice water
1. Process the flour, salt, and sugar in a food processor until combined. Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter in pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn the mixture into a medium bowl.
2. Sprinkle 6 tablespoons of ice water over the mixture. With a rubber spatula, use a folding motion to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more ice water if the dough will not come together. Divide the dough into 2 balls and flatten each into a 4-inch disk. Wrap each in plastic and refrigerate at least 1 hour or up to 2 days before rolling.
Classic Apple Pie
1 recipe basic pie dough
2 tablespoons unbleached all-purpose flour, plus more for dusting the work surface
3 large Granny Smith apples (about 1 ½ pounds)
4 large McIntosh apples (about 2 pounds)
1 tablespoon juice and 1 teaspoon grated zest from 1 lemon
¾ cup, plus 1 tablespoon sugar
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
¼ teaspoon salt
1 large egg white, beaten lightly
1. Adjust an oven rack to the lowest position, place a rimmed baking sheet on it, and heat the oven to 500 degrees. Remove one piece of dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).
2. Roll the dough on a lightly floured work surface or between 2 large sheets of parchment paper or plastic wrap to a 12-inch circle. Transfer the dough to a 9-inch pie place by rolling the dough around the rolling pin and unrolling it over the pan. Working around the circumference of the pan, ease the dough into the pan corners by gently lifting the edge of the dough with one hand while pressing it into the pan bottom with the other hand. Leave any dough that overhangs the lip of the pie plate in place; refrigerate the dough-lined pie plate.
3. Peel, core, and quarter the apples, cut the quarters into ¼-inch slices and toss with the lemon juice and zest. In a medium bowl, mix the ¾ cup sugar, the flour, spices, and salt. Toss the dry ingredients with the apples. Turn the fruit mixture, including the juices, into the chilled pie shell and mound it slightly in the center.
4. Roll out the second piece of dough to a 12-inch circle; place it over the filling. Trim the edges of the top and bottom dough layers to ½ inch beyond the pan lip. Tuck this rim of dough underneath itself so that the folded edge is flush with the pan lip. Flute the edge or press with the tines of a fork to seal. Cut 4 slits in the dough top. If the pie dough is very soft, place the pie in the freezer for 10 minutes. Brush the egg white on the top crush and sprinkle evenly with the remaining 1 tablespoon sugar.
5. Place the pie on the baking sheet and lower the oven temperature to 425 degrees. Bake the pie until the top crust is golden, about 25 minutes. Rotate the pie from front to back and reduce the oven temperature to 375 degrees; continue baking until the juices bubble and the crust is deep golden brown, 30 to 35 minutes longer.
6. Transfer the pie to a wire rack; cool to room temperature, at least 4 hours.
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