Traditional Apple Pie 5Jul09
Happy Fourth of July!!! I can’t think of a better dessert than apple pie to celebrate independence day. (Actually that might be debatable, I will post the red white and blue cheesecake I made as the other dessert option in a bit.) But really though, there’s nothing that speaks more American than the traditional apple pie, it’s right along there with baseball, red white and blue, bbqs, stars and stripes, and the pledge of allegiance.
To make sure I had enough, I bought an extra large pie dish just in case. I made mine a day before serving so the juices had time to settle but if you want to serve the same day, I suggest letting it cool for a few hours. The juices won’t be piping hot but it’ll still be warm on the inside. And you must serve with ice cream, it’s the only way.
I used Martha’s pie crust recipe and used a filling recipe that I normally use for a crumble. Except of course using thinly sliced apples instead chunks.
2 1/2 cups of all-purpose flour
1 teaspoon of salt
1 teaspoon of sugar
1 cup of cold butter (2 sticks or 230 grams), cut into small pieces
1/4 cup of cold water
10 Granny Smith apples, peeled, cored, and sliced
1 cup of sugar
2 tablespoons of all-purpose flour
zest and juice of 1 lemon
2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
pinch of ground cloves
5 teaspoons of butter
extra sugar and cinnamon to dust the top
Preheat oven to 375°F or 190°C.
Step 1: The crust!
In a large mixing bowl, combine flour, salt and sugar. Add in the cold cut up butter and combine until it’s like a coarse cornmeal… I think using your hands gets the best results, just make sure you’re not melting the butter too much. Just mix enough to combine. Now add in the water and combine. You do not want to over work it. So just make sure that it’s coming together and not crumbling apart. Now split that into two balls, cover with plastic wrap and place in the fridge for 1 hour.
Step 2: The filling!
First step is to zest your lemon and set that aside. Cut the lemon in half and keep em handy. Okay so while you peel, core and slice your apples into a large mixing bowl, squeeze a little bit of the lemon juice on it so the apples down brown while you peel/core/slice all 10 of them! By the end of the apples you should have squeezed the entire lemon. And make sure you toss in the zest when you’re done chopping. In a smaller bowl, mix together the sugar, flour, cinnamon, nutmeg and cloves. Add that mixture to the apples and combine. Set this filling aside.
Step 3: Assemble and bake!
Make sure you have a nice surface to work with. Dust with flour so that the crust doesn’t end up stuck to the tabletop! Roll out the first ball to about 1/4 in thick and just big enough to cover the pie dish. Place that on wax paper on a baking tray and cover the top with plastic wrap. Place that in the fridge while you work on the next ball. This second ball needs to be large enough to cover the sides and bottom of the pie dish so make sure you have enough dough and roll it out slowly into a thin sheet. When you’ve got your dough rolled out to the right size, roll the sheet of dough on your rolling pin and transfer it to the pie dish. Press the dough into place on the bottom and along the sides, make sure that you don’t stretch it! Just press the dough down to fill the sides. If you had to work the dough a lot and it’s starting to melt or your hands are getting really buttery, pop that pie dish with the bottom dough in the fridge for about 15 minutes, cover with plastic wrap of course.
Now we’re ready to fill! Fill the pie dish with your apple mixture. I like to lay the apple slices out so that they’re all nice and flat. Dollop about 5 teaspoons of butter around the entire filling. Now roll up the other dough sheet and place on top of the pie. You want to leave about 1/2 inch of dough hanging around the edge but cut off everything else. Now tuck in the top layer of dough into the bottom of bottom layer of dough and crimp the edges how you like. Cut slits on the top to make sure the steam has somewhere to escape. Beat the egg and brush it along the entire top crust. Sprinkle some sugar and cinnamon. Place in the oven and bake for 1 hour. Make sure you put a roasting pan on the very bottom to catch the juices. The crust will be golden brown and the juices bubbling.
I wish I had leftovers I’m really craving some apple pie now! I might have to make another one this week! So good with a heaping scoop of vanilla ice cream. Mmmmm mmmm. What a way to celebrate Independence Day!