Joe requested an apple pie this week, and since we had a dinner to go to this weekend I decided this would be the perfect treat to bring. I had heard so many raves for Dorie Greenspan’s apple pie so I decided this would be the pie to try. I did, however, opt to use a different pie crust from William Sonoma. I love this crust because it can be made in the stand mixer and doesn’t require any refrigeration. This entry will also serve as my entry to Joelen’s Pie event. Thank you Joelen for reminding me! 🙂
Basic Pie Crust
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 4-inch cubes
3 Tbs. very cold water
To make dough in a stand mixer, fit the mixer with the paddle attachment, and stir flour, sugar, and sat together in the mixer bowl. Add the butter and toss with a fork to coat. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter no larger than small peas. Add the water and mix just until the dough pulls together. To make a lattice top or double crust the above recipe will need to be doubled.
Dorie Greenspan’s Apple Pie
2 Batches above pie dough
6 Granny Smith apples – about 3 1/2 pounds
3/4 cup sugar
zest of one lemon
2 tbsp quick-cooking tapioca
1/2 tsp gound cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp salt
2 tbsp graham cracker crumbs
Preheat oven to 425
To prepare the apple filling, peel, core, and slice apples into 1/4” slices. Place in a large bowl and combine lemon zest, tapioca, cinnamon, nutmeg, and salt. Cover and set aside until ready to use.
Make the crust, and transfer the dough to a work surface, pat into a ball and flatten into a disk. Lightly flour the work surface, then flatten the disk with 6-8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter about 1/8” thick.
Fit the dough over a pie dish, trimming the crust so that ½” overhangs the edge. Pile apples onto the dough.
To make a lattice top (the pie dough recipe needs to be doubled) take the other half of the pie dough and roll it out just as before. Use a pastry cutter to cut strips approximately ½” thick. Lay about 8 strips horizontally across the pie. Take every other strip and fold it back onto itself and lay another strip vertically (at a slight angle). Unfold the strips to their normal position and fold back the alternate remaining strips. Repeat until the whole pie is done. Trim the strips so that they are even with the bottom crust. Gently fold over the overhanging crust using your fingertips.
Place pie plate on a baking sheet and bake at 425 for 15 minutes. Reduce heat to 375 and continue baking for 45 minutes. Cool completely on a wire rack.
Source: Fresh from Cate’s Kitchen.