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Tuesday, December 28

apple pie

Flaky pie crust
2
Vegetable oil spray
Apples, sweet (Spartan or Golden Delicious),
peeled, cored, and thinly sliced
1 ¾ pounds
Apples, tart (Granny Smith or Pippin),
peeled, cored, and thinly sliced
1 ¾ pounds
Sugar, granulated
¾ cup +
1 tablespoon
Lemon juice, freshly squeezed
1 tablespoon
Cinnamon, ground
½ teaspoon +
large pinch
Vanilla extract
½ teaspoon
Flour, all-purpose
1 tablespoon
Butter, unsalted, diced
3 tablespoons
Milk, whole
1 tablespoon
  1. Preheat oven to 400°F; spray 9-inch deep-dish glass pie dish with nonstick spray.
  2. Toss apples with ¾ cup sugar, lemon juice, ½ teaspoon cinnamon, and vanilla.
  3. Let stand until juices form, tossing occasionally, about 15 minutes.
  4. Mix in flour.
  5. Roll out first dough dish on lightly floured surface to 12-inch round; place dough in prepared pie dish.
  6. Spoon in filling; dot with butter.
  7. Roll out second dough dish to 13-inch round; cut out shapes from dough for decoration, and drape dough over filling.
  8. Seal top and bottom edges together; trim to ½-inch overhang; fold overhang under, and crimp to decorate.
  9. Brush pie with milk.
  10. Stir remaining sugar and cinnamon, and sprinkle over pie.
  11. Transfer pie to a baking sheet; place in oven.
  12. Immediately reduce temperature to 375°F; bake until crust is golden brown, apples are tender, and the filling is bubbling thickly, about 2 hours. Cover the edge with foil if it’s browning too quickly.
  13. Cool 30 minutes.
Note: I used a slicing gadget to achieve super thin slices, which was a mistake. The apples turned to mush instead of retaining some texture. As a rule, nothing thinner than 1/4-inch slices, and go gentle on the tossing.

Recipe from bon appétit Desserts.

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