Sunday, November 2, 2014
Apple Pie 2.0
My second apple pie! This is way better than one I made two years ago. The dough is dense and doughy and the crust crunchy. Some people may prefer a flakier crust, but this is just the way I like it since it doesn't have shortening. (Butter is best in my book.) Also, the filling is well spiced with the right amount of liquid, unlike last time.
The crust is Saveur's Buttery Pie Dough, with additional vodka to moisten the dough. The rest is a blend of other recipes.
Buttery Pie Dough (makes enough for 2 crusts)
3 cups flour
2 tsp. kosher salt
14 tbsp. unsalted butter, cubed and chilled
½ cup ice-cold water
1/4 cup? (or as needed) cold vodka
1. Pulse flour, salt, and butter in a food processor into pea-size crumbles.
2. Add water; pulse until dough comes together.
3. Divide dough in half and flatten each half into a disk.
4. Wrap disks in plastic wrap and chill 1 hour before using.
Double-Crust Apple Pie
4 extra large Mutsu apples (or 5-6 if medium sized), peeled and sliced into 1/4" slices
1-2? tablespoons juice
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 Tbsp cream (optional)
1. Preheat oven to 375°F.
2. Toss apples in a large bowl with lemon juice—enough to coat all.
3. Combine flour and spices in a small bowl.
4. Coat apples with dry ingredients.
5. Roll out one disk of dough to 12-inch circle in between two sheets of plastic wrap.
6. Place dough onto the pie plate and press down.
7. Add apples in the pie plate.
8. Roll out second disk of dough.
9. Place dough over the apples.
10. Press top and bottom dough together at the edges and press down.
11. Whisk egg and cream in a small bowl.
12. Brush egg wash over pie.
13. Cut slits at the top (to let out steam).
14. Bake for 20 minutes or until lightly golden.
15. Reduce heat to 350°F.
16. Bake for 45 minutes or until juice is bubbling and crust is golden.
17. Let cool for an hour.
18. Serve with vanilla ice cream.