All-American Apple Pie
All-American Apple Pie
There is something “All-American” about an apple pie. Maybe it is because so many people love it or because it has been around for hundreds (if not thousands) of years? Whatever it may be, tossing apples in sugar, cinnamon, nutmeg and cloves is absolutely heavenly! Enclose the apples with a buttery and flaky crust, and I simply won’t be able to resist!
Yield: 6 – 8 servings
Preparation time: 25 minutes
Cook Time: 60 minutes
12-ounces (2 1/2 cups) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into 1/2-inch cubes
1/2 cup, ice cold water
3/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 teaspoons kosher salt
2 1/2 tablespoons all-purpose flour
4 Gala apples, peeled, cored, cut into 1/2-inch thick wedges
5 Granny Smith apples, peeled, cored, cut into 1/2-inch thick wedges
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into 1/4-inch thick slices
2 egg yolks, lightly whisk to break yolks
2 tablespoons cold water
“Sugar in the Raw” or “Turbinado Sugar,” to garnish
To prepare the crust:
1. In a food processor, add flour, sugar, and salt. Pulse a few times until just combined.
2. Add cold cubed butter and pulse until the butter resembles the size of peas.
3. With the machine running, slowly stream in the ice-cold water teaspoon by teaspoon until dough forms into a ball.
4. Remove dough to a floured surface and divide in two equal portions. Flatten each into a 1/2–inch thick disk and tightly wrap each separately with plastic wrap.
5. Place in the refrigerator for at least 45 minutes or until cold and firm.
6. Flour a work surface and rolling pin. Working with one disk of dough at a time, roll into a large circle that when fitted over a 9-inch pie dish, leaves at least a 2-inch overhang. Using the rolling pin, transfer dough from the work surface to the pie dish ensuring there is a 2-inch overhang. If there is excess dough, use a sharp knife or clean kitchen scissors to trim.
7. In a large mixing bowl, add flour, sugar, salt and whisk to combine.
8. Add the cold butter and using a pastry cutter, or clean dry hands, quickly combine butter with flour until butter resembles the size of peas. Be careful to not over-mix the dough. If the butter begins to melt or get sticky, place the entire bowl in the fridge until butter hardens.
9. Using your pastry cutter or clean dry hands, carefully and slowly, teaspoon by teaspoon, drizzle the ice-cold water into the bowl until dough comes together.
To prepare the apple filling:
10. In a small mixing bowl, add brown sugar, cinnamon, cloves, nutmeg, salt, and flour. Using a whisk, mix to combine.
11. In a separate large mixing bowl, add prepared apple slices and lemon juice. Toss to combine.
12. Add cinnamon mixture to the apples and using clean hands, toss to evenly coat the apples with cinnamon sugar mixture.
13. Add apples to the prepared pie dish ensuring that no pointy edges of apples are facing out of the shell – this will tear the pie dough. Divide the sliced butter around the pie and top with the second half of prepared pie dough.
14. Pinch the two layer of pie dough together then lift and tuck underneath. Using your finger, crimp the dough together to make small ridges.
15. In a small bowl, add egg yolks and water. Using a pastry brush, evenly and thinly brush the yolk mixture on top and along the crust.
16. Using a sharp knife, make 3 slits in the center of the pie, which will act as a vent.
17. Place the prepared pie on a baking tray and generously sprinkle the top with Sugar in the Raw or Turbinado sugar, as desired.
18. Place in preheated 400ºF oven and bake for 60 minutes, or until the top is golden brown and juices are bubbling. Note: If the crust edges begin to burn, cover with strips of foil.
Kitchen Note: For added sweetness, dock the apples with caramel sauce instead of butter before covering with the top layer of crust.