Apple Pie Recipe

8 Dec

The crust is from Martha Stewart.

Pasty: Makes enough for 1 double-crust or 2 single-crust 9-inch pies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water
  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Then we used the filling from Food TV:

Filling

  • 8 cups peeled and sliced tart apples, such as Spy or Spartan
  • 3/4 cup sugar
  • 1/2 cup light brown sugar, packed
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 1 tsp finely grated lemon zest
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp unsalted butter
  • 1 egg whisked with 2 tbsp cold water for brushing
  • sugar for sprinkling

Filling

  1. Toss all ingredients except butter together and set aside.
  2. Preheat oven to 400 °F.
  3. On a lightly floured surface, roll out half of dough to just under ¼-inch thick. Lightly dust bottom of a 9-inch pie pan with flour and line pan with dough. Fill pastry with apples and dot top with butter.
  4. Roll out remaining half of dough and place over apples. Trim and cinch edges of pie and cut in holes in top layer of pastry to let steam escape. Brush top of pie with eggwash and sprinkle lightly with sugar.
  5. Bake for 10 minutes, then reduce heat to 375 °F and bake about 40 minutes, until filling is bubbling. Cool pie for at least an hour before slicing.
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One Response to “Apple Pie Recipe”

Trackbacks/Pingbacks

  1. Pies coming out of our Eyes « Buddha Bellies - January 13, 2009

    […] 13, 2009 · No Comments Love working with the dollar store tins – bottom crust is a gorgeous crispy brown. I can’t describe how wonderful it sounds to crack through the […]

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