I can't believe this is the second apple pie recipe I am sharing-I really don't make apple pies that often but I really do like them. This time I used a similar pie dough as last time except I made a traditional top instead of a lattice crust and I changed the recipe for the filling.
The other recipe was fabulous, but I think I have to say I like this one better. The inside really tasted like a classic apple pie and was the absolute perfect consistency-no runny pie here!
I don't think anyone would be disappointed if you served this as a dessert for any holiday meal, which is why I decided to include it as my contribution for week 3 of the 12 Weeks of Christmas Blog Hop hosted by Meal Planning Magic. The pie dough can be made and frozen well ahead of time and even the pie can be prepared in advance and baked when you want to serve it. This pie will also last a few a days in the refrigerator (well, if it doesn't get eaten first!) I actually prefer to eat mine cold, and I think it's made even better with a little bit of vanilla ice cream!
Classic Apple Pie
For the dough:
2 1/2 cups all-purpose flour
1 teaspoon Kosher salt
1 teaspoon granulated sugar
16 tablespoons (2 sticks) really cold unsalted butter, cut into 1/2-inch dice
3 to 4 tablespoons ice water
For the filling:
2 pounds Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
2 pounds Pink Lady or other apples, peeled, cored and cut into slices 1/4 inch thick
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon Kosher salt
1/4 teaspoon freshly grated nutmeg
4 teaspoons cornstarch
1 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 egg, beaten with 1 teaspoon water
2 teaspoons granulated sugar
To make the dough, in a food processor or stand mixer, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 tablespoons of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 teaspoon at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.
On a lightly floured surface, roll out pie disks into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.
Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.
Let the pie shell and top stand at room temperature for 5 minutes. Transfer the apple filling to the pie shell, dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving.
Source: slightly adapted from Martha Stewart and Williams-Sonoma
For the dough:
2 1/2 cups all-purpose flour
1 teaspoon Kosher salt
1 teaspoon granulated sugar
16 tablespoons (2 sticks) really cold unsalted butter, cut into 1/2-inch dice
3 to 4 tablespoons ice water
For the filling:
2 pounds Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
2 pounds Pink Lady or other apples, peeled, cored and cut into slices 1/4 inch thick
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon Kosher salt
1/4 teaspoon freshly grated nutmeg
4 teaspoons cornstarch
1 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 egg, beaten with 1 teaspoon water
2 teaspoons granulated sugar
To make the dough, in a food processor or stand mixer, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 tablespoons of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 teaspoon at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.
On a lightly floured surface, roll out pie disks into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.
Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.
Let the pie shell and top stand at room temperature for 5 minutes. Transfer the apple filling to the pie shell, dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving.
Source: slightly adapted from Martha Stewart and Williams-Sonoma
What could be better in the fall than apple pie? This looks beautiful, Dawn!
ReplyDeleteYour apple pie looks so beautiful! We both have apple pies on the brain since I just baked one on Sunday. I could totally go for a slice right now, even though I just ate my breakfast. :)
ReplyDeleteCheck out the top crust on this pie! It looks so crisp and delicious. I haven't made any apple desserts this Fall (though I'm munching away on apples themselves) and I really enjoy looking at other people's lovely creations like this one. I really appreciate that you mentioned this pie will hold in the fridge a couple of days. I always look out for recipes like that since there are just 3 of us and my little guy is a picky eater. I need to try it cold!
ReplyDeleteApple Pie is a classic for sure! Yours turned out so pretty! :)
ReplyDeletewww.prettybitchescancooktoo.com