Apple Pie


CRUST:

1 1/4 cups all-purpose flour, plus extra for rolling
1/2 cup (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
1/2 teaspoon salt
1/2 teaspoon sugar
2to 3 Tbsp ice water

FILLING:

2/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
8 lg. apples, peeled and sliced thin (about 3 c.)
2 tbsp. water
2 tbsp. lemon juice
2 tbsp. butter

CRUMB TOPPING:

1/2 c. packed brown sugar
1 stick butter, soft
1 c. all-purpose flour
1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.

3 Remove dough from machine and place in a mound on a clean surface.  Knead the dough just enough to form a disc, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disc. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4 Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

FILLING: In large bowl, combine sugar, cinnamon and nutmeg. Add apples. Sprinkle on water and lemon juice. Toss until well coated. Cook a bit to release juices so the pie won’t be soggy. Spoon into deep dish pie shell. Dot with butter.

TOPPING: Mix together by hand until crumbly. Top pie. Bake 50-60 minutes in preheated 350 degree oven.

RESULTS:

My first pie! This was pretty good, although there was too much liquid in there. I think you need to cook down the apples before putting them in the pie to get rid of some of the liquid. Also,  while cooking down the apples, I would add some cornstarch to the mix to thicken it up and make it less liquidy.

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