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Tag Archives: Apple pie

Best Apple Pie with Flaky Butter Crust

16 Dec

I have a little confession.  Despite my affection for all things sweet, I don’t like cooked apples.  Wait a minute.  I do love fresh, crispy apples.  Just don’t love them cooked, is all.  That puts me in the little category of people who regularly pass up the apple pies on the dessert buffet.  But here is a glimmer of hope.  I gave this Best Apple Pie a chance, and new door has opened up.  There’s no turning back.

Perfect Apple Pie with Flaky Butter Crust

Hubby would never have imagined I’d eat, let alone bake, an apple pie.  I’m good with every kind of fruit pie, but he’s never seen me dart for the apple one.  For reasons still mysterious, I began searching high and low for apple pie recipes.  After digging through countless variations, I settled on this tried and true version.  And now I’m done digging.  This here is the only apple pie I’ve ever really liked!

Perfect Apple Pie with Flaky Butter Crust 3

What makes this apple pie extra memorable is the fabulous flaky butter crust.  We always prefer using butter rather than shortening  whenever possible.  This is our go-to recipe for a flaky butter crust; perfect for any sweet or savory pies.  Technically, one could use store bought pie dough.  But it wouldn’t be right if I didn’t say this out loud:  store-bought pie dough won’t produce the buttery deliciousness of a homemade crust.

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The pie dough needs a bit of time to chill.  If you plan ahead for that, you’re good.  Try to stick with Granny Smith apples for best texture and balance of tart vs. sweet.

You’ll love that this apple pie can be totally prepared ahead of time.  In fact, it’s best that way.  Bake it and let it set overnight or at least several hours, so the filling has time to cool and thicken.  The pie reheats beautifully, especially if you’re going for a la mode.  Vanilla bean ice cream and warm pie…mmm.

Perfect Apple Pie with Flaky Butter Crust 6

Add this to your dessert list for the holidays… or really any day.  Apple pie lovers in your life will go nuts over this one.  That non-apple-pie eater just might experience a conversion to the other side.   Enjoy!

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RECIPE (about 8 servings)

INGREDIENTS

For the filling:
1/2 cup butter
3 TB all purpose flour
3 TB  water, with 2 tsp cornstarch dissolved in it
1 TB vanilla extract
1/2 cup white sugar
1/2 cup packed light brown sugar
2 tsp cinnamon
dash nutmeg
8 Granny Smith apples – peeled and sliced (not too thin)

For the dough (double crust):
2 1/2 cups all purpose flour
1/2 tsp table salt
1 cup butter, chilled and diced
1/2 cup very cold ice water
1 egg white, beaten
coarse sugar for garnish

DIRECTIONS

Prepare the dough (make ahead): 
In a large bowl, combine flour and salt.  Cut in butter until mixture resembles coarse crumbs, just until there remains small pea-sized butter chunks in the dough.  Gently stir in 1 TB of ice cold water at a time, until mixture starts to hold together.  It should be pliable enough to stick together when pinched, but not sticky.  Work the dough sparingly, using either pastry cutter or cold fingers.  The key is not to overwork the dough (avoid using food processor.)  The little chunks of butter should still be visible.

Gently form 2 dough balls (1 slightly larger than the other) and wrap well in plastic.  Refrigerate at least 1 hour (up to overnight.)

To make the pie:
Preheat oven to 425F and place rack on lower middle position.

Melt butter in a saucepan.  Stir in flour to form a roux.  Add water with dissolved cornstarch, white sugar, brown sugar, vanilla, cinnamon, and nutmeg.  Bring to a boil, and immediately reduce to barely simmer.  Keep sauce warm while you roll out the crust.

Roll the larger dough ball out to fit bottom/sides of  9-inch pie pan, with bit extra for edges.  If dough is firm, you may need to roll it out twice.  Place crust in bottom of pie pan.  Press evenly into the bottom and up sides of the pan.  Press down the edges.  Roll the smaller dough ball to fit over top of 9-inch pie pan.  Set aside.

In a large bowl, combine apple slices with the warm sugar sauce, reserving about 1/4 cup (or enough for brushing over top crust.)  Brush bottom crust with beaten egg white.  Fill with apple mixture, mounding.  Place top crust over filling, crimping tightly at edges to ensure good seal.  Cut several slits in top crust.  Brush remaining warm sugar sauce over entire top crust.  Sprinkle with coarse sugar and light dusting of cinnamon, if desired.

Place pie on a baking sheet and bake 15 minutes.  Reduce temp to 350F and bake another 35-45 minutes, until top crust is golden brown and apples are soft.  Use thin strips of foil to cover pie edges, if they start browning too quickly.

Cool before serving.  Enjoy…it is totally worth your work!

Source:  Chew Out Loud, adapted from Grandma Ople’s Apple Pie

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