While it was different and delicious, I'm not sure it was my favorite apple pie ever but does anything ever compare to the original?
yield: 1 apple pie
for pie filling
3lbs apples, peeled cored and thinly sliced (I used a combination of what I had from the CSA)
⅓C granulated sugar
¼C dark brown sugar
1 tsp cinnamon
¼ tsp nutmeg
4 tbsp butter
2 tbs cornstarch
2 tbs water
for pie crust
1 tsp salt
2½C all-purpose flour
1 tsp sugar
14 tablespoons cold butter, cut into cubes
½C grated extra sharp cheddar
6 tbs ice cold water
1 egg, beaten
Turbinado sugar for sprinkling
- for pie crust: In a medium bowl, toss the apples with the sugars and set aside for at least an hour while you prepare crust.
- In a food processor, pulse flour, sugar and salt. Add in half of the butter and pulse for 30 seconds.
- Add in the rest of butter and cheese and pulse until the mixture looks like coarse meal.
- Sprinkle ice water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time).
- Remove dough from processor and form into a disk.
- Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap.
- Chill for about 30 minutes. The dough can be made up to 3 days ahead. Keep chilled.
- Let stand at room temperature 15-30 minutes before rolling out.
- Roll out larger disk on a lightly floured surface to a large circle.
- Fit into an ungreased 9-inch pie dish, crimping the edges into your desired style.
- Refrigerate for 30 minutes.
- Preheat oven to 400°F.
- Line pie crust with foil and add pie weights (or beans).
- Bake pie crust for 10 minutes.
- Let cool while you prepare filling.
- for pie filling: In a small saucepan set over medium heat, melt the butter.
- When it starts foaming, whisk constantly until butter turns brown.
- Toss with apples.
- In a small bowl, stir the cornstarch and water until dissolved.
- Toss with apple mixture.
- Fill the partially baked pie crust with the apple filling. Pile it high!
- Roll out the second dough and cut into strips to create a lattice top. I used a pizza cutter for this. Size and number of strips depends on your preference (or straight line cutting ability).
- Create weave top and crimp the edges.
- Whisk egg white and 1 tablespoon of water in a small bowl.
- Brush the top of pie with egg wash and then sprinkle with turbinado sugar.
- Place pie dish on a baking sheet and bake for 50-60 minutes or until the filling is bubbly.
- Let pie cool for at least an hour before serving.