Double-Crust Apple Pie and Flaky Pie Pastry

Double-Crust Apple Pie (from Williams-Sonoma ‘Essentials of Baking’, Page 177)

• Flaky Pie Pastry for Double Crust Pie (see below)
• 6 apples (2 1/2lbs or 1.25kg)
• 1 tbsp fresh lemon juice, strained
• 2 tbsp unsalted butter, melted
• 1/4 cup (2 oz/60 grams) firmly backed golden brown sugar
• 1 1/2 tsp ground cinnamon
• 1/8 tsp freshly grated nutmeg
• 1 large egg beaten with 2 tblsp heavy (double) cream
• 1 tbsp granulated sugar mixed with 1/4 tsp ground cinnamon

1. Prepare the Flaky Pie Crust and refrigerate to chill as directed.
2. To make the filling, peel, halve and core the apples, then slice the apples 1/4 inch (6mm) thick.  In a large bowl, combine the apples, lemon juice, melted butter, brown sugar, cinnamon and nutmeg.  Using a large spoon, stir until blended.  Set the filling aside.
3. Position a rack in the lower third of the oven, and preheat to 400°F (200°C).
4. Roll out the 2 pastry disks and line a 9-inch (23-cm) pie pan with the bottom crust.  Stir the apple mixture again, spoon it into the crust, and smooth the apples into an even layer.  Position the top crust over the filling, and trim and flute the edges.  Without brushing the fluted edges, brush the top of the pie with the egg mixture, then sprinkle with the cinnamon sugar.  You will not use all of the egg mixture.  Cut steam vents in the top crust.
5. Bake the pie for 15 minutes.  Reduce the oven temperature to 350°F (180°C) and continue to bake until the 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, 40-45 minutes.  Transfer to a wire rack, let cool for about 20 minutes, and serve warm, or let cool completely and serve at room temperature.  Store covered at room temperature for up to 2 days.  The pie can be rewarmed, uncovered, in a preheated 275°F (135°C) oven for about 15 minutes.

Flaky Pie Pastry (from Williams-Sonoma ‘Essentials of Baking’, Page 160 – for double crust pie)

• 2/3 cup (5 oz/125g) cold unsalted butter
• 6 tblsp (3oz/90g) cold vegetable shortening
• 2 2/3 cups (13 1/2 oz/425g) all-purpose (plain) flour
• 2 tbsp sugar (optional)
• 1/2 tsp salt
• 8 tblsp (4 fl oz/125ml) ice water

For the food processor method (the one I used):

1. Combine the flour, sugar and salt.  Pulse 2 or 3 times to mix.  Add the butter and shortening pieces and pulse 8-10 times until the mixture forms large, course crumbs the size of large peas.  Add the ice water a little at a time and pule 10-12 times just until the dough begins to come together in a mass, but does not form a ball.
2. Transfer the dough to a work surface.  Divide the dough in half and form each half into a 6-inch (15-cm) disk.  Wrap each disk tightly in plastic wrap and refrigerate until well chilled, about 1 hour or for up to overnight.  To learn more about working with this pastry, the book has more detailed information on page 162.

 

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