Recipe: Homemade Apple Pie
- 3 cups all-purpose flour
- ½ tsp kosher salt
- 1 Tbs sugar
- 12 Tbs unsalted butter, diced into ½ cubes, slightly frozen
- 1/3 cup vegetable shortening, diced into ½ cubes, slightly frozen
- 6 to 8 Tbs ice water
For the Apple filling:
- 1 lemon, zested
- 1 orange, zested
- 2 Tbs freshly squeezed lemon juice
- 1 Tbs freshly squeezed orange juice
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- ½ tsp kosher salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground allspice
- 2 lbs Granny Smith apples
- 2 lbs McIntosh apples
- 1 egg
- 1 tablespoon water
- 1 tsp granulated sugar
- Vanilla Bean Ice Cream- optional topping
First prepare the pie crusts. In a food processor add 3 cups of all purpose flour, salt and the sugar and pulse together until just combined and add the frozen cubed butter and shortening. Pulse the mixture until the butter and shortening is cut into the flour and the butter pieces are the size of peas; about 8-10 pulses. Next add the ice water through the top opening of the processor and pulse continuously while slowly add the ice water until the dough just forms a ball and immediately stop pulsing so you don’t over mix the dough.
Dump the dough onto a floured board or counter and cut the dough into 2 even pieces. Wrap each piece separately with plastic wrap and place into the fridge for 1 hour to rest.
After 1 hour remove one portion of the crust and roll it out onto a floured board or floured counter into a 10 inch circle. Transfer the dough to a 9 inch deep pie dish. While placing the crust into the dish it is important not to stretch the dough and to allow a small amount of dough to lay over the edge, a 10 inch circle will accomplish this amount. Place the pie dish with the crust set inside back in the fridge while the filling is being prepared.
Preheat the oven to 400 degrees F with a sheet pan preheating in the middle rack position In a large bowl add the zest from 1 lemon and the zest from 1 orange, the lemon and orange juices, sugar, flour, salt, cinnamon, nutmeg and all-spice and mix quickly to just combine. Now peel, core and cut the apples in half lengthwise, then each half into 4 to 6 slices depending on how large the apples are but each slice should be about ½ inch thick. Place the sliced apples into the bowl with zest, juices, salt, sugar, flour and spices and mix well to coat the apples evenly and set aside.
Now roll the remaining portion of dough into another 10 inch circle on a floured board or counter. Remove the dish with the fitted crust and fill with the apple mixture. Now drape the rolled crust over the top and press the two crusts together to close them shut. A ½ inch or so of crust should be hanging over the edge and with that excess crust press the crust together using your index and thumb against your other thumb to form a decorative crust edge.
In a small dish prepare the crust topping by adding 1 egg and 1 Tbs of water and beat until combined. Using a pastry brush, brush the egg wash over the top crust and edges so it will brown beautifully. Now that the entire crust has been moistened with the egg wash mixture, sprinkle 1 teaspoon of sugar evenly over the top of the moistened crust. Cut three of four slits across the top of the crust with a sharp knife so the steam can escape and set the pie on the preheated sheet pan and bake for 1 hour and 10 minutes. The pie will be brown and golden and the filling will be bubbly.
Remove the pie from the oven and cool on a rack at room temperature uncovered for at least 1 hour. Serve warm or at room temperature and with ice cream if desired.
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
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