Apple Pie

 

Crust

2 1/2 (313g) cups flour

1/2 teaspoon salt

10 ounces (283g) cold butter, cut into cubes

4-8 tablespoons (60-120ml) ice water

1. in a food processor, pulse flour and salt together. Add butter and continue pulsing until butter has incorporated a bit. Add water 1 tablespoon at a time until dough just comes together

2. turn dough onto a floured surface and gather into a ball. Do not overwork the dough. You should still be able to see some small pieces of butter

3. divide dough, flatten to a thick disk and cover tightly in plastic wrap. Refrigerate for at least 2 hours and up to two days. The longer the dough is refrigerated, the flakier it will be

Filling

2 tablespoons (30g) butter

3 1/2 pounds (1,6kg) firm apples, peeled, cored and cut into wedges

1/2 cup (100g) light brown sugar

2 tablespoons (25g) granulated sugar

1-2 teaspoons apple pie spice (recipe follows)

1/4 teaspoon salt

2 teaspoons cornstarch

1-2 teaspoons fresh lemon juice

1 egg white, lightly whisked

brown sugar for sprinkling (optional) 

1. in a large skillet, melt butter and add apples. Stir to distribute butter evenly

2. sprinkle spice and salt over apples and toss to combine. Cook on low heat until apples have softened but still hold their shape

3. dissolve cornstarch in a little water and pour over apples. Continue cooking until mixture comes together and thickens. Remove from heat and stir in lemon juice

4. allow to cool completely before preparing the pie. Filling can be prepared a day ahead

Apple Pie Spice Powder

4 tablespoons ground cinnamon

1 1/2 teaspoons  ground nutmeg

1/2 teaspoon ground allspice

1 teaspoon ground ginger

1 1/2 teaspoons ground cardamon

1. mix all ingredients together. Keep in an airtight container

Assembling

1. heat oven to 425°F (220°C) and place a rimmed baking sheet on the middle oven rack

2. on a floured surface, roll out one dough disk to a round that measures about 1 1/2"  (4cm) more than the 9" (22cm) pie pan (preferably metal) that you will bake the pie in.  Keep moving the dough while rolling it to prevent any sticking

3. transfer dough to pan and trim it to leave  a 1/2"  (1,2cm) overhang. Place crust in freezer for 30 minutes or up to 24 hours

4. roll out second dough disk. Take crust out of freezer, fill with cooled apple mixture and cover with remaining dough. Press edges together and crimp with fingers or press down with a fork

5. brush top with egg white, sprinkle with brown sugar if desired and cut some steam vents with a sharp knife on top of crust

6. place pie on hot sheet pan and bake for 20 minutes. Reduce heat to 375°F (180°C) and bake for another 30-40 minutes 

Pie can be baked 24 hours in advance. Keep at room temperature