Wednesday, December 31, 2014

Classic Apple Pie

Every Thanksgiving, apple pie makes its mandatory appearance on the dessert menu.
This year, I wanted to try a new recipe and this one looked (and ended up tasting) delicious.
for the crust
2 1/2 C all-purpose flour, plus extra for dusting
2 tbs sugar
12 tbs butter, chilled and cut into 1/4" pieces
1/2 C vegetable shortening, chilled
6-8 tbs ice water

for the filling
8 apples (I used a variety of types from our CSA)
3/4 C granulated sugar
1 1/2 tbs lemon juice
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1 egg white, beaten lightly
1 tbs granulated sugar, for topping

  1. for the crust: Add flour and sugar to the bowl of a stand mixer fitted with a beater blade.
  2. Add the butter and mix on medium-high speed for 30 seconds.
  3. Add the shortening and mix on medium-high speed until mixture is pale yellow and resembles course cornmeal (about another minute).
  4. Remove bowl from mixer stand.
  5. Sprinkle 6 tablespoons of ice water over mixture.
  6. With a rubber spatula (or your CLEAN hands), use a folding motion to mix.
  7. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if dough will not hold together. 
  8. Squeeze dough gently until cohesive and divide into 2 equal balls.
  9. Flatten each ball into a 4" wide disk.
  10. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 3 minutes, or up to 2 days, before rolling.
  11. Remove dough from refrigerator. If still and very cold, let stand until dough is malleable.
  12. Adjust oven rack to center position and heat oven to 425°.
  13. Roll one disk on a lightly floured surface into 12" circle.
  14. Transfer the dough to a 9" pie pan.
  15. Gently press dough into sides of pan, leaving portion that overhangs lip of pie place in place; refrigerate while preparing filling.
  16. for filling: Peel, core, and slice apples into 1/2"-3/4" slices and toss with granulated sugar, lemon juice, salt, cinnamon, and allspice.
  17. Turn the apple mixture (including the juices), into the chilled pie shell and mound slightly in the center.
  18. Roll out the other dough round and place over filling (or you can use cookie cutters to cut out fun shapes and layer them on top of one another to cover the filling).
  19. Trim top and bottom edges to 1/2" beyond pan lip; tuck this rim of dough underneath itself so that the folded edge is flush with the pan lip.If using dough round as top crust, cut 4 slits at right angle on the dough top. 
  20. Brush egg white on top of crust and sprinkle evenly with remaining 1 tablespoon of granulated sugar.
  21. Bake until top crust is golden, about 25 minutes.
  22. Reduce oven temperature to 375°, continue baking until juices bubble and crust is deep golden brown, ~30-35 minutes longer.
  23. Transfer pie pan to wire rack; cool at least 4 hours.
  24. Enjoy!

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