Apple Pie

This recipe turns out a fabulous pie!  The crust is light and flaky and the filling treatment makes the insides moist but not wet.  You can edge the pie anyway you want, but I prefer the traditional fork or wave finish! You can see a video of the finished product at the bottom of this post!

Pie Crust:
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut
into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water

Apple Filling:
2 1/2 pounds (1.1 kg) apples (about 6 large), peeled,
cored, and sliced 1/4 inch thick (about 8 cups (2 L))
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 1/2 tablespoons (15 grams) cornstarch (corn
flour)
Garnish:
Softly whipped cream or vanilla ice cream


Apple Pie Recipe
Pie Crust: In a food processor, place the flour, salt, and sugar and
process until combined. Add the butter and process until the mixture
resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water
in a slow, steady stream, through the feed tube until the dough just
holds together when pinched. If necessary, add more water. Do not
process more than 30 seconds. Turn the dough onto your work surface
and gather into a ball. Divide the dough in half, flattening each half into
a disk, cover with plastic wrap, and refrigerate for about one hour
before using.

After the dough has chilled sufficiently, remove one portion of the dough
from the fridge and place it on a lightly floured surface. Roll the pastry
into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the
counter and to ensure uniform thickness, keep lifting up and turning the
pastry as you roll (always roll from the center of the pastry outwards).)
Fold the dough in half and gently transfer to a 9 inch (23 cm) pie
pan. Brush off any excess flour and trim the edges of the pastry to fit the
pie pan. Cover with plastic wrap and place in the refrigerator. Then
remove the second round of pastry and roll it into a 12 inch (30 cm)
circle. Transfer to a parchment lined baking sheet, cover with plastic
wrap, and place in the refrigerator.

Make the Apple Filling: In a large bowl combine the sliced apples with
the sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let sit at
room temperature for at least 30 minutes or up to three hours. Then,
place the apples and their juices in a strainer that is placed over a
large bowl (to capture the juices). Let the apples drain for about 15-30
minutes or until you have about 1/2 cup (120 ml) of juice. Spray a 4 cup
(960 ml) heatproof measuring cup with a nonstick vegetable spray, and
then pour in the collected juices and the 2 tablespoons (28 grams) of
unsalted butter. Place in the microwave and boil the liquid, on high,
about 5 to 7 minutes or until the liquid has reduced to about 1/3 cup (80
ml) and is syrupy and lightly caramelized. (Alternatively, you could place
the juices and butter in a small saucepan and boil over medium high
heat on the stove.)

Meanwhile, remove the top pastry crust from the refrigerator and let it
sit at room temperature for about 10 minutes so it has time to soften.
Transfer the drained apples slices to a large bowl and mix them with
the cornstarch (corn flour). Then pour the reduced syrup over the apples
and toss to combine. Pour the apples and their syrup into the chilled pie
crust. Moisten the edges of the pie shell with a little water and then
place the top crust over the apples. Tuck any excess pastry under the
bottom crust and then crimp the edges using your fingers or a fork.
Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the
pie out towards the edge of the pie to allow the steam to escape. Cover
the pie with plastic wrap and place in the refrigerator to chill the pastry
while you preheat the oven.

Preheat the oven to 425 degrees F (220 degrees C). Place the oven
rack at the lowest level and place a baking stone or baking sheet on
the rack before preheating the oven. Place a piece of aluminum foil on
the stone (or pan) to catch any apple juices. Set the pie on the stone or
pan and bake for about 45-55 minutes or until the juices start to bubble
through the slits and the apples feel tender (not mushy) when a sharp
knife is inserted through a slit. Make sure to cover the edges of the pie
with a foil ring to prevent over browning after about 30 minutes.
Remove the pie from the oven and place on a wire rack to cool for
about 3-4 hours before cutting. Serve warm or at room temperature with
vanilla ice cream or softly whipped cream. Store at room temperature
for 2 to 3 days.
Makes 1 - 9 inch (23 cm) pie