Thanksgiving’s at my house and I love the company and food. Every year, my family can’t eat another bite…and then out comes dessert. (Hon, there’s always room for dessert!) Sure, apple pie isn’t just for Thanksgiving, but here’s my take on a classic. It’s a mash-up of recipes from a very old cookbook and a newer one called Essentials of Baking put out by Williams-Sonoma. Happy baking!
Spoiler alert: I’ll be rolling out the recipes for the next week or so.
Basic Pie Crust: Double Crust
2 1/2 cups flour
1 teaspoon salt
1 cup vegetable shortening
1/3 to 1/2 cup ice water
Food Processor Directions: Insert steel blade in food processor. Mix flour and salt, then place the mixture in the food processor. Add shortening and process until mixture resembles cornmeal (about 5 seconds). Slowly pour ice water through feed tube and process until dough forms a ball (about 5 to 10 seconds). Chill dough for easier handling.
Basket Weave: If you want to form a basket woven crust, make extra dough ahead of time. Shortcut: If you don’t have time to make your own crust, use store-bought deep dish pie crusts.
Preheat oven to 400 degrees F.
6 cups apple slices (I use a combination of Granny Smith and other varieties)
3/4 cup sugar
2 teaspoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
approximately 1 Tablespoon flour
1 egg, beaten (used to brush on top of crust before baking)
Combine apples, sugar, lemon juice, salt and spices. This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.
Position a rack in the lower third of the oven and preheat to 400 degrees F.
Split dough in half, form two dough balls and roll out each half into a circle. Line a 9-inch pie dish with the bottom crust. Spoon apple filling into the crust and smooth apples into an even layer. Sprinkle 1 Tablespoon of flour on top of filling mixture.
Position top crust over the filling and trim and flute the edges. (Photos and a short crust rolling video will be added to the blog soon.)
Basket Weave: I was inspired Martha Stewart Living’s November 2012 magazine cover which features a basket woven pie crust. To form the basket weave, cuts the dough into 8 strips. First lay 4 strips across the filling. Secondly, carefully weave remaining strips through the dough strips already laying across the filling. Then press top and bottom crust edges together and flute edges.
Egg Wash: Without brushing fluted edges, brush top of pie with beaten egg. Cut steam vents in the top crust if needed.
Bake the pie at 400 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F and bake for another 40 – 45 minutes. Pie is done when top crust is lightly browned, the apple filling is bubbling, and the apples are tender when tested through the slit in the crust with a toothpick.
*This pie freezes well. Let pie cool completely before wrapping in aluminum foil and freezing. A day before you are going to serve it, defrost at room temperature (not in the fridge).
Serve warm–after removing from oven, let cool for 20 minutes.
Serve room temperature–cool completely.
Rewarm frozen pie– warm in a preheated 275 degrees F oven, uncovered.