I love a good apple pie and it is so simple to create, honestly the hardest part is finding a great pastry crust recipe and peeling the apples. The crust I use is fantastic and uses a blend of shortening and butter to create a tender and flaky pastry. If you prefer to use all butter instead, this recipe is another one I use that is also delicious.
I think my next Friday Pie Day will include a recipe for sweet potato pie, any tips?
Classic Apple Pie
Ingredients
for Crust
12 tbsp. cold unsalted butter
3 cups AP flour
1 tsp. kosher salt
1 tsp. granulated sugar
1/3 cup cold vegetable shortening
6-8 tbsp. ice cold water
Ingredients
for Filling
8 large apples
8 large apples
½ cup granulated sugar (adjust based on
the sweetness of your apples)
2 tbsp. cornstarch
2 tsp. ground cinnamon
½ tsp. kosher salt
½ tsp. freshly grated nutmeg
2 tbsp. softened unsalted butter
1 egg yolk
1 tbsp. raw sugar
Instructions
Dice the butter and return it to the
refrigerator to completely chill while assembling the rest of the crust. Add
the flour, salt and sugar into the bowl of a food processor, pulse a few times
to mix. Add in the butter and shortening, pulse a few times until the butter is
worked in and the size of peas. With the food processor running, slowly add in
ice water until the dough begins to form a ball.
Remove the dough and place on a floured
surface, rolling into a large ball. Divide in half and press each into a disc.
Wrap each in plastic wrap and refrigerate at least 1 hour before using.
Preheat oven to 425 degrees.
Peel and slice the apples thin, about a
¼ inch thick, and place in a large bowl. Toss together sugar, cornstarch,
cinnamon, salt and nutmeg, then add it to the apples. Stir well to coat and set
aside.
Roll out the pastry on well-floured
surface until about 1/8 inch thick. Fit into a 9” pie plate and trim to leave
about a ¾ inch overhang. Add the apple filling into the crust and dot with the
softened butter.
Wisk together the egg yolk and 2 tbsp.
of water, then brush it on the overhang of the bottom crust before topping with
the second crust. Crimp the edges with a fork or your fingers to seal, brush
the entire top crust and edges with the egg wash and sprinkle with raw sugar.
Cut a few slits in the top to vent the steam.
Place the pie on a rimmed baking sheet
and bake for 20 minutes with the oven at 425, then reduce the temperature to
350 and bake for another 60 minutes. Let cook at least 20-30 minutes before
serving warm or at room temperature.
*Note:
Crust recipe adapted from Food Network Magazine
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