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Ingredients
Crust
2 1/2 cups all-purpose
flour
1 teaspoon salt
2 tablespoons white
sugar
1 cup chilled butter,
cut into 1 inch cubes
1/4 cup ice water
Filling
2 1/2 lbs. (about 6 large) apples
1/4 cup sugar
1/4 cup light brown sugar
1 tablespoon freshly squeezed lemon
juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter
4 teaspoons (1 tablespoon plus 1
teaspoon) cornstarch
Directions
Crust
Food Processor
method: Combine in
food processor the
flour, salt and sugar and process until combined.
Add the butter and process until mixture resembles
coarse crumbs. Add water to mixture while processing
in a slow, steady stream until evenly combined
(about 30 seconds).
Pastry Blender
method: In a large mixing bowl,
whisk together
flour, salt and sugar. Add butter cubes and cut up
with
pastry blender
until mixture resembles coarse crumbs. Add water and
mix with a fork until combined. Bring all dough
together with hands, molding into a ball.
Transfer the ball of dough onto a
work surface and cut in half. Form each dough
portion into separate balls, then flatten each ball
into a disk shape (about 5 inches wide by 1/2-inch
thick). Wrap each disk shape with plastic wrap and
place in refrigerator for about 1 hour.
After dough has chilled for 1 hour,
remove one disk from refrigerator and place on a
lightly floured work surface. Once dough is soft
enough to manipulate, roll into a 12-inch circle,
flouring work surface as necessary to avoid
sticking.
Fold dough in half and carefully
transfer to a 9-inch pie pan. Once dough has been
carefully fitted into pie pan, trim edges off of
dough to fit pie pan (cut to outer edge of pie pan).
Cover pie crust and place pie pan with crust in
refrigerator. Remove second pastry disk and place on
lightly floured work area. Roll into a 12-inch
circle, transfer to a baking sheet lined with
parchment paper. Cover with plastic wrap and return
to refrigerator.
Filling
Place
the sliced apples in a large mixing bowl and set
aside. In a small mixing bowl, combine sugars, lemon
juice, ground cinnamon, nutmeg, and salt and stir
until thoroughly combined. Add the sugar
mixture to the apples and gently stir to combine.
Cover the apples with plastic wrap and allow to sit at room temperature for 30 minutes
or up to 3 hours.
Place
a large strainer over a medium-sized bowl. Pour the apples and their
juices into the strainer and allow the juice to
drain from the apples into the bowl under the
strainer. Allow apples
to drain for about 15 minutes or until
at least 1/2 cup of juice has drained into the bowl
under the strainer. Return apples to large mixing
bowl.
Pour the drained juice
into a small saucepan and boil on medium-high heat
until liquid has been reduced to about 1/3 cup and
has a somewhat syrupy consistency. Remove from heat
and set aside.
Remove top pastry crust from the refrigerator and let it
sit at room temperature for about 10 minutes.
Sprinkle cornstarch over apple slices and mix gently
to combine. Pour the
reduced reduced juices over the apples and toss
gently to
combine. Remove the chilled pie crust in the
pie pan from the refrigerator. Pour the apples and their syrup into the
chilled pie crust. Moisten the edges of the
bottom pie crust with a little water, then place the top
crust over the apples. Tuck any excess pastry under
the bottom crust and crimp the edges using your
fingers or a fork. Using a sharp knife, make five
2-inch slits starting about 1/2 inch from the center of the pie out
towards the edge of the pie (this allows the steam to
escape during baking). Cover the pie with plastic wrap and place in
the refrigerator to chill the pastry while you
preheat the oven.
Preheat the oven to 425° F.
Have two 3-inch strips of aluminum foil ready to
apply to crust edges midway through baking process.
Prepare
a sheet of aluminum foil with sides folded up to
place under pie to catch any drippings.
Place pie on folded up
sheet of aluminum foil in oven and bake for about 20
minutes (or until edges of pie crust begin to
brown). Remove pie from oven and cover all edges of
pie crust with strips of aluminum foil to prevent
further browning (pinch edges of aluminum foil
strips together to hold strips in place). Bake for
an additional 25 to 35 minutes or until
the juices start to bubble through the slits and the
apples feel tender (but not mushy) when a toothpick or
sharp knife is inserted through one of the slits.
Remove pie from oven and
place on cooling rack for about 3-4
hours before cutting. Serve warm or at room
temperature with vanilla ice cream and/or whipped
cream. Store at room temperature for 2-3 days.
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