Apple-icious Pie

  • Apple Pie

    If you’ve been visiting this site for the last few years, holding out for a freaking apple pie recipe amidst all the other crap I’ve been churning out week after chocolate-covered week, then today is your day.  You can print and frame this post or paste it into evernote or do whatever you want with it- the point is this:

    This is it.

    It’s the apple pie of all apple pies.  So roll up your sleeves and start peeling apples, my friend, because this is what you have been waiting for.  But really- I hope you haven’t thought all my other recipes have been ‘crap’, other than some of the healthy ones that do raise a few eyebrows for the sweet-tooth purists.  I’ve just been preoccupied, with fudge and candy and my day job and all.  But the apple pie has been made… and not from one or two types of apples, but from nine.  Nine!  Crazy!  Here’s the list:

    1. Tsugaru
    2. Gingergold
    3. Paula Red
    4. Cripps Pink (for the apple pie-loving gangsters)
    5. Smitten
    6. Honeycrisp
    7. Fuji
    8. Granny Smith
    9. Kiku (I used the half that wasn’t mushy and suspect looking)

    Why did I use 9 different kinds of apples in this mighty pie, you might ask?  It’s a good question.  It involves an apple tasting I tried to arrange with my Dad in town… we ended up without the time & appetite to bite into the veritable orchard stacked on the kitchen counter… so I sent him home with one of the 10 apples to eat on the plane (it was a Jazz apple, in case you care), and peeled & chopped up the rest for this pie.  So there’s the story.

    For you- just buy about 12 apples that you like (they say that Granny Smith, Honeycrisp, Mutsu and Pink Lady/Cripps Pink are best for pies) and you’ll be off and running.

    One note here: it’s kind of a must to serve this pie (or any apple pie) with vanilla ice cream.  Don’t even think of skipping it.  Ever.

    Adapted from The Food Network recipe…

    DOUGH:

    2 1/2 cups all-purpose flour

    1 tablespoon sugar

    1/2 teaspoon salt

    14 tablespoons (1/4 cup plus 6 tablespoons) butter, very cold and diced

    1 egg, lightly beaten with 2 tablespoons ice-cold water

    FILLING:

    2 tablespoons freshly squeezed lemon juice

    12 apples, cored & peeled*

    2/3 cup sugar, plus 1 tablespoon for sprinkling on pie

    1/4 cup butter

    1/2 teaspoon ground cinnamon

    1/4 teaspoon ground nutmeg

    1 egg, lightly beaten

    1. DOUGH:
      1. In your food processor, pulse the flour, sugar, and salt until combined.  Pulse in the butter until it resembles the size of peas (about 10 pulses).  Add the egg and pulse until the dough starts to come together, adding an additional tablespoon of ice water if need be.
      2. Empty dough out onto a flat surface and use hands to bring together.  Form into two discs (one slightly larger than the other, for the base of the pie) and wrap in nonstick wrap.  Refrigerate until chilled, at least 1 hour.
    2. APPLE FILLING:
      1. Squeeze lemon juice into a large bowl.
      2. Peel, halve, and core the apples.  Cut each half into 4-6 chunks.  Toss the apples with lemon juice as you add chunks to the bowl.  Add the sugar and toss to combine evenly.
      3. In a large skillet, melt the butter over medium-high heat. Cook the apples, stirring, until the sugar dissolves and the mixture begins to simmer (about 2 minutes).  Cover and reduce heat to medium-low, cooking until the apples soften (about 7 minutes).
      4. Strain the apples in a colander over a medium bowl to catch and save the juice.  Gently press the apples to squeeze as much juice out as possible.  Pour the juice back into the skillet, and simmer over medium heat until thickened and lightly caramelized (about 10 minutes).
      5. In a medium bowl, combine juice with the apples, cinnamon and nutmeg.  Set aside to cool completely.
    3. ASSEMBLE PIE:
      1. On a lightly floured surface, roll the slightly larger disc of dough into a 12″ circle, and place into 9″ deep dish pie plate.  Trim edges to about 1/2″ beyond edge of pie plate.  Pop into fridge to chill.  Roll second disc out to about 11″ and place on a piece of wax or parchment paper, and chill in fridge for at least 10 minutes.
      2. Preheat oven to 375º.
      3. Pour the apple filling into the pie plate and mound it slightly in the center.  Brush the top edges of the dough with the egg, and place the second disc of dough over the top.  Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Create a decorative edge as desired.  Brush the surface of the dough with egg and then sprinkle with remaining tablespoon of sugar.  Pierce the top of the dough in several places to allow steam to escape while baking.  Refrigerate for at least 15 minutes before baking.
      4. Bake the pie on a baking sheet until the crust is golden (about 50 minutes).  Cool on a rack before serving.

    Tips:

    • *How many apples?  12 makes a nice mound; since you’ll be pre-cooking these, the huge bowl of apple pieces will flatten slightly.  Use 10 if your apples are large… it’s really all up to you.
    • Want an alternative to the crust choice?  Try this one or this one… just make sure you make a double crust.
    • Love caramel?  Pour some sauce on before serving, or chop up chewy candies and put in with apples while you bake.  I wish I did that in this version.
    • This does freeze, but I recommend that you just eat it within a few days of baking.  Apples can get mushy after being frozen and thawed, FYI.
    • Enjoy!

     

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    October 3rd, 2015 | More Sweets Please | No Comments | Tags: , ,

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