Two-Crust Apple Pie
November 17, 2017
I know it is autumn when my entire home is filled with the spicy, buttery smell of an apple pie baking. Whether for Thanksgiving or on a random Sunday afternoon (or school morning in this case,) making your own homemade pie seems more complicated than it is. Once you get the hang of it, it becomes like second nature. The food processor really helps. I started this one before I drove my daughter to school today. The Quick and Flaky Pie Crust was done and in the refrigerator in seven minutes. I rolled it out when I came home and left it in the refrigerator when I went to the gym. Finally, I put the entire thing together and baked it. It will be on our dinner table tonight. I hope that these tips and photos help to simplify the process for you. To alleviate any stress, bake a practice run before Thanksgiving. Your family will be happy to eat the sample or if you are satisfied with the results, you can always pop the entire thing in the freezer, and serve it on Thursday. Your guests delighted smiles will be your reward!
Secrets for Success:
Use a mixture of apples for the best flavor.
Cortland, McIntosh, Mutsu, are best for pies.
Lightly flour the rolling pin and board or countertop before rolling out the dough.
Using a pastry brush, brush excess flour away before fitting into the pie plate.
Drape the pie crust loosely over the rolling pin to transfer from the counter to the pie plate or sheet tray.
To center in the pie plate, loosely fold the dough in half and then move to the center. Unfold and smooth into pan.
If the crust is too soft, return it to the refrigerator to firm.
If the crust is too hard when ready to roll it out, hit it a few times with your rolling pin and let it sit out a bit to soften.
Turn the crust 45 degrees between every few rolling pin strokes, this will keep it round.
Two-Crust or Open Face Apple Pie
Adapted from Lindsey Shere’s Chez Panisse Desserts
1 recipe Quick and Flaky Pie Crust
5 large apples (approx. 2-3 pounds)
a scant ¼ cup granulated sugar
½ teaspoon ground cinnamon
a pinch ground cloves
3 tablespoons flour
1 egg yolk
2 teaspoons milk
Remove the dough from the refrigerator. Roll out the pastry for the bottom crust about 1/4-inch thick, fit it into the pan and trim the edges even with the pie plate. Chill for 15-30 minutes. Meanwhile, core and peel the apples and slice into a bowl. Sprinkle with sugar, cinnamon, cloves, and the flour, and stir until combined. Now roll out the second half of the dough also to 1/4” thickness (for the top crust.) Lay the crust on a cutting board or cookie sheet and briefly return to the refrigerator. Remove the pie pan from the refrigerator. Heap the prepared apples into the pie shell, and moisten the edges with water. Lay the second crust gently over the pie pan, and without stretching it, press it against the moistened edge to seal it. Cut off the top crust and press lightly so it adheres to the bottom crust. Crimp between your fingers or press with a fork to make a decorative edge. Beat the egg yolk and milk together with a fork and brush the shell with it. Make a few cuts through the crust for the steam to vent. Bake in a preheated 400^F oven for 25 minutes, then turn the heat down to 375^F and bake about 10 -20 minutes longer, or until the apples are tender and the crust is golden. If the edge of the pie browns too much before it is done, cover it with strips of aluminum foil.
Serve warm with vanilla ice cream or whipped cream or cool completely and freeze. Defrost overnight in refrigerator and reheat in a 350^F oven for 30 minutes.
Yield: Makes one two-crust pie.