Apple Pie, version 1 million
Seriously, I feel like I’m always messing with apple pie. I just hate that stupid gap in between the filling and the crust. That said, this is awesome. It easily gets a 9 (keep in mind that apple pie is my favorite). Here is what I did after last year’s apple pie fest.
Crust, normal one I always use
1 1/2 cups flour
1/2 tsp salt
1/2 cup shortening.
Cut in then slowly pour in:
1/3 cup cold water mixed with 1 egg and 1 Tbs. apple cider vinegar. You won't use all the liquid.
Filling:
5 lbs of apples, mixed variety
4 Tbs. of butter
1/3 cup of sugar, half brown, half white
Juice from 1 lemon
2 tsp. cinnamon I would actually go a bit less
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp salt.
You cut the apples fairly thick, and then cover them in lemon juice and then the spices. In 3 batches you melt butter on the bottom of the pan, put the sugar in and put it pretty high until it looks brown and caramely. Then, you put 1/3 of the apples in the pan in a single layer and cook until you can barely get a fork in. Repeat. Dump in crust and bake at 425 for about an hour. Use a pie shield and make sure you have some tinfoil to catch the inevitable drips. I used a pie cutter, and the lattice was WAY better than the hearts.
PUT A STUPID PAN OR TINFOIL UNDERNEATH THE PIE SO YOUR OVEN DOESN'T SMOKE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
ReplyDeletehttps://cooking.nytimes.com/recipes/12320-apple-pie
ReplyDeleteHere is an interestnig recipe from NY TImes--I like the idea of allspice
2 tablespoons unsalted butter
2 ½ pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
¾ cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon apple cider vinegar
Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to combine.
Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a .5-inch overhang. Place this plate, with the dough, in the freezer.
Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.