Homemade Apple Pie


2 4s Basic Pie Dough recipe (find this recipe in our next post), yielding- inch disks
2 tablespoons of unbleached, all-purpose flour, plus additional for dusting your work surface
3 pounds large Granny Smith apples, about ⅕
4 pounds large McIntosh apples, about 2
1 tablespoon lemon juice
3/4 tablespoon of a cup of sugar, plus 1 sugar
1/4 teaspoon of nutmeg
1/4 teaspoon of ground cinnamon
1/8 teaspoon of ground allspice
1/4 teaspoon of salt


Remove one pie dough and let stand at room temperature, if refrigerated for more than one hour
Place oven rack on lowest level, preheat oven to 500 degrees. (Optional: heat up a baking sheet with the oven.)
Lightly flour your work surface (or use parchment paper) and roll the dough into a 12-inch circle.
Transfer the dough to the 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie plate.
Ease the dough into the pan corners by gently lifting and pressing the dough down into the corners, leaving any overhanging dough, and refrigerate.
Peel, core, and quarter the apples. Then cut the quarters into 1/4 inch slices and toss with the lemon juice & lemon zest, covering evenly.
In a medium bowl, mix the 3/4 cup of sugar, the flour, spices, and salt.
Add the apples to the medium bowl, evenly coating the apples with the sugar mixture.
Remove the pie plate from the refrigerator and disperse the apples, mounding slightly in the center.
Roll out the second pie dough in a 12-inch circle.
Place it over the filling.
Trim the edges of the pie dough (top & bottom) to 1/2 inch beyond the pan.
Tuck this extra 1/2 of dough underneath itself, creating a flush, sealed edge of pie dough against the pan edge.
Taking your right hand, lightly pinch your thumb & index finger together.
Keeping this position, place against the inside of the dough crust, pushing outwards, while simultaneously pressing your left-hand index finger from the other side of the crust, pushing inward, in between your right hand thumb & index finger.
Lift fingers from initial position and repeat as your move around the entire pie crust, creating this fluted edge.
If pie dough is really soft, place in freezer for 10 minutes.
Gently whip the egg white in a small bowl & brush on the top crust.
Sprinkle the remaining 1 tablespoon of sugar over the top crust.
Place the pie in the oven (optional: on preheated baking sheet), lowering temperature to 425 degrees.
Bake the pie for about 25 minutes, until the top crust is golden brown.
Rotate the pie from front to back, reduce the heat to 375 degrees, and continue baking for about 35 minutes, until the crust is deep golden brown in color.
Transfer the pie to a wire rack and cool to room temperature, (ideally) at least four hours.


A snippet from bottomlesskitchen.com: "This recipe recommends letting your pie cool for at least four hours after baking - I think we made it about two. Many people even recommend eating pie the day after. With this being said, you could have a) a drawn out pie-making process, mixing the dough, baking the pie, and eating your masterpiece, on three different days...or, b), you could opt for our speedy style (read: procrastination, running way behind schedule) that keeps you on your toes! Either way, if you follow our recipes, your pie should be satisfyingly delicious either way!"


7 servings


Saturday, October 9, 2010 - 2:30pm

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