Apple Pie

Apple Pie
Recipe by Dragon

I love apple pie any time of year but I especially love it in the Fall. The scent of apple pie baking in the oven and filling the entire house is such a joy. I like an apple pie that is not watery and has a flaky crust, so I spent some time getting this recipe perfect. Now, you can't just whip up the perfect apple pie. You need patience and some planning but it is worth the work and time. Enjoy!

Makes 1- 9inch deep dish pie


For the crust:
2 1/2 cups all-purpose flour, plus extra for rolling out the dough
1/4 teaspoon baking powder
2 tablespoons sugar
1 teaspoon salt
1/2 cup shortening, cut into 1/4-inch pieces and chilled
3/4 cup unsalted butter, cut into 1/4-inch pieces and chilled
6 to 8 tablespoons ice water

For the pie:
2 pounds (5 to 6) McIntosh apples or Golden Delicious apples, peeled, cored, and slice 1/4-inch thick
2 pounds (5 to 6) Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
1 cup sugar
Juice of 1 lemon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
Grated zest of 1 lemon
2 tablespoons cornstarch
1 egg, lightly beaten with 1 tablespoon water
1 tablespoon white sanding sugar

Make the crust:
1. In a food processor, combine flour, baking powder, sugar and salt. Process until combined. Add the shortening over the flour and process until the mixture has the texture of coarse sand, about 10 pulses. Add the butter pieces over the flour and process until the mixture resembles crumbles, about 10-12 pulses.

2. Sprinkle 6 tablespoons of the ice water over the mixture and process until the dough comes together, about 10 pulses. If the mixture seems dry, add the additional water 1 tablespoon at a time and pulse in between additions.

3. Divide the dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for at least 2 hours but preferably overnight.

4. Remove the dough for the bottom crust and let it rest at room temperature for 5 minutes before rolling it. On a lightly floured surface, carefully roll out the crust until it is 12 inchs in diameter. Fold dough in quarters, then place dough point in center of pie pan. Unfold dough and gently press dough into sides of pan leaving a portion that hangs over the pie plate. Refrigerate while preparing fruit.

Make filling:

5. In a large bowl, combine the apple slices, sugar, lemon juice, salt, nutmeg and cinnamon. Toss to combine well. Loosely cover the apples with plastic wrap and let them stand for 30-45 minutes. The lemon juice will prevent the apples from browning. Transfer the apples and their juices to a colander over a bowl to catch the juices. Reserve 1/3 cup of the juice. In a bowl the cornstarch and lemon zest.  Whisk in the reserved apple juice, make sure there are no lumps.  The juices will help dissolve the cornstartch. Transfer the apples to a large bowl and add the cornstarch mixture to it. Toss to combine well.

Assemble and bake:
6. Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 425°F. Allow the oven to be heated to 425°F for at least 20 minutes.

7. Remove the dough for the top crust and let it rest at room temperature for 5 minutes before rolling it. On a lightly floured surface, carefully roll out the crust until it is 12 inchs in diameter.

8. Remove the pie pan from the fridge and brush the pie edges with a little water to help it adhere to the top crust. Spread the apples over the bottom crust, mounding them slightly in the middle.

9. Loosely roll the top crust around the rolling pin, then gently unroll it over the apples. Trim all but 1/2-inch of the dough overhanging the edge of the pie plate with scissors. Seal the edge by pressing the top and bottom crusts together, then tuck the edges underneath. Cut four 2 inch slashes evenly on the top crust to allow steam to escape. Brush the top crust and edges with the egg wash and sprinkle with the sanding sugar.

10. Place the pie on the heated baking sheet and bake for 15 minutes. At this time, if the edges of the pie are getting dark, cover the edges loosely with foil to prevent it from burning. Bake for an additional 40-45 minutes or until the juices bubble through the slashes and the pie is a deep golden brown. Rotate the baking sheet half way through baking for even browning. Transfer the pie to a wire rack and cool to room temperature before serving.


Linda said...

Looks fabulous ! Thankd for posting! Do you bake the pie at 425* for the entire time? Or turn the oven down after fifteen minutes?

Dragon said...

Yes, 425 the whole time. If you think the crust is getting too dark, cover it with foil.

Linda said...

I left you a comment earlier which never made it or disappeared. I baked your pie this week and it was lovely! The family declared it one of the best pies ever! Thanks so much for sharing your fabulous recipe!

Dragon said...

Thank you Linda! I'm glad you and your family liked it.

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