The Ultimate Apple Pie

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The Ultimate Apple Pie

Prep Time: 50 minutes

 

 

Ingredients

 

3 cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

1 cup unsalted butter, cut up (no substitutes)

1 large egg yolk

1 tablespoon distilled white vinegar

4 to 5 tablespoons half and half cream

5 pounds (about 10 to 12 medium) firm, tart apples

(such as Northern Spy, Granny Smith, Idared, Golden

Delicious or Gala), peeled, cored and cut into eighths

3/4 cup granulated sugar, divided

1 large egg white

1 tablespoon water

1/4 cup firmly packed brown sugar

1 teaspoon apple pie or pumpkin pie spice

2 tablespoons cornstarch

1/4 teaspoon salt

3 teaspoons fresh lemon juice

3 tablespoons unsalted butter, cut up (no

substitutes)

2 tablespoons heavy or whipping cream

1 teaspoon granulated sugar

 

Directions:

 

1. For the pastry, combine flour, granulated sugar and

salt in a food processor and pulse to combine. Add

butter and pulse until mixture resembles coarse

crumbs. Whisk together egg yolk and vinegar in a cup.

Sprinkle yolk mixture onto flour mixture; pulse to

combine. With machine running, gradually add half and

half cream through feed tube, pulsing just until

pastry holds together. Shape into 2 balls, one

slightly larger than the other; flatten into thick

disks. Wrap well in plastic wrap and refrigerate 30

minutes or overnight.

2. Arrange rack in lower third of oven. Heat oven to

375 degrees F.

3. For the filling, meanwhile, divide apples into each

of 2 shallow 4-quart glass baking dishes. Sprinkle 1/4

cup granulated sugar over apples in each dish. Cover

tightly with foil. Bake apples about 45 minutes, or

until partially tender (apples should still hold their

shape). Cool on wire rack, covered, 30 minutes.

4. Lightly coat a 10-inch pie plate with vegetable

cooking spray. On a lightly floured surface with a

floured rolling pin, roll larger pastry disk into a

15-inch circle. Fit into pie plate, leaving a 1-inch

overhang. Beat egg white with water in a cup; brush

pie shell with about 2 teaspoons egg-white mixture,

then set aside to dry.

5. Heat oven to 375 degrees F. Combine remaining 1/2

cup granulated sugar, the brown sugar, apple pie

spice, cornstarch and salt in a bowl. Spoon one third

of apples and juices into the pie shell; sprinkle with

one third of the sugar mixture. Drizzle filling with 1

teaspoon lemon juice and dot with one third of the

butter. Repeat layering 2 more times with remaining

apples, sugar mixture, lemon juice and butter.

6. Roll remaining pastry into a 13-inch circle. Place

over filling; cut vents in top and flute edge. Brush

top with 2 teaspoons of egg-white mixture, then with

the 2 tablespoons heavy cream and sprinkle with the 1

teaspoon granulated sugar.

7. Place pie on a foil-lined cookie sheet. Bake 1 hour

15 minutes, or until crust is golden brown and filling

is bubbly. (If crust browns too quickly, cover top

loosely with foil.) Cool on a wire rack. Serve warm or

at room temperature. Makes 10 servings.

 

Nutritional facts per serving

 

calories: 560 , total fat: 25g , saturated fat: 15g ,

cholesterol: 87mg , sodium: 307mg , carbohydrate: 81g

, fiber: 5g , protein: 5g

 

 

 

 

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