Apple Pie
Chef Desiré’s family Apple Pie recipe!
Ingredients
CRUST
300 grams (2-1/2 C.) Unbleached, All-Purpose Flour
½ tsp. Salt
227 grams (1 C.) Cold, Unsalted Butter, cut into ½” Dice (the colder the better!)
119 grams (1/2 C.) Cold Water, or more as needed (Keep refrigerated or add ice)
FILLING
66 grams (1/3 C). Sugar
71 grams (1/3 C.) Brown Sugar
30 grams (1/4 C.) Unbleached, All-Purpose Flour
1 tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
1/8 tsp. Salt
6 Large Apples, Peeled Cored, and Sliced 1/8” thick
-USE a variety of apples (at least 3 different types – Granny Smith also adds a layer of tart)
-DO NOT USE: Golden Delicious or Red Delicious- these are too soft and will turn to mush.
ASSEMBLY
1 Large Egg White
1-2 Tablespoons Sparkling Sugar or Sugar in the Raw (regular sugar will melt)
DIRECTIONS
CRUST:
1. Combine the flour and salt in the mixing bowl.
2. Using a pastry cutter (dough blender), Cut the butter into the flour mixture until resembles a coarse meal. Avoid using your hands, as this will warm the butter.
3. Add the water, slowly, mixing and folding the mixture using a bowl scraper over itself until a dough forms. Avoid using your actual hands on the dough.
4. Remove dough to a work surface. Fold the dough over itself to incorporate any bits of dough, then bring back together with a few quick, gentle kneads with your hands.
5. Divide the dough into 2 equal parts, cover and flatten into 6” rounds, about 1” thick. Child for at least 30 minutes (60 minutes is best) to allow the flour to hydrate, chill the butter and relax the gluten.
FILLING:
1. In a medium bowl, combine the sugar, brown sugar, flour, cinnamon, nutmeg and salt.
2. Add the prepared apples and toss to combine. Set aside.
ASSEMBLY AND BAKE:
1. Preheat the oven to 400° F.
2. Remove 1 disc of dough from the fridge (leave the other refrigerated) and place on a lightly floured surface. Gently using a rolling pin, lightly tap down on the surface of the dough to make cold butter in more pliable, making the dough easier to roll out and less likely to crack/fall apart). Beginning in the center, slowly roll out the dough pushing forward, but avoid rolling over the ends. Keep turning the dough slightly to repeat until you have rolled out your dough to approximately 12-13” in diameter. NOTE: Avoid rolling backwards (this confuses the gluten in the dough) and just keep rolling in a forward direction.
3. Transfer the dough to the pie plate.
4. Scoop the prepared apple filling over the dough and press down, making sure to avoid any holes or gaps, which can cause your top crust to collapse (Also, don’t pour your filling into the pie crust- you won’t need the excess liquid from the bottom of the bowl in your pie!)
5. Roll out your top crust in the same manner, then place over the filling.
6. Trim excess dough, seal, and crimp the crust (folding upwards, not down)- easiest method is placing spaced index and middle fingers on the top and using thumb to press in and create a neat pattern around.
7. Vent the pie by adding in a few decorative slices across the top crust.
8. Brush the top of the pie with egg white, and sprinkle with Sparking Sugar if using.
9. Bake the pie for about 1 hour or until pastry is golden brown, and the filling is actively bubbling (this is what is known as ‘Piping’ from the term ‘Piping Hot’. Small bubbles in the pie is just the moisture leaving the ingredients (in this case, the apples, the butter)- look for large bubbles to indicate doneness and to avoid the dreaded “soggy bottom”).
10. Allow pie to cool at room temperature, uncovered, for at least 2 hours before slicing to avoid a runny filling. Pie can always be re-heated later (10-15 minutes at 350°) if you wish to serve it warm.