Sunday, April 25, 2010

homemade apple pie

I spotted some delicious granny smith apples at the Farmer's Market and instantly started to crave apple pie.

crust recipe
1/2 cup ice-cold water
2 cups all purpose unbleached flour
1/2 salt (omit if using salted butter)
12 tbsp butter (cut into cubes)

Combine butter and flour in a electric mixing bowl fitted with a paddle attachment. Mix for 2 minutes on medium speed. Turn to low speed and gradually pour the water until the dough begins to clump. Divide the dough into two balls. Wrap the dough balls in plastic wrap and refrigerate for at least one hour.
*You can always freeze it for later use, as well.*

Meanwhile you can begin to make the pie filling.....

Pie Filling
3 granny smith apples
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 tbsp cinnamon
1/4 tbsp nutmeg

Peel and slice your apples. Combine with sugar and spices.

Now that your pie crust has had plenty of time to cool, divide it into two, equal halves. Roll one of the balls of pie crust out until it is around 1/8th of an inch thick. Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.

Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes. Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. This will give the filling rich flavor. Roll out the remaining pie dough and place it on top. Create a pattern around the edge of the pie by using the back of a knife. Cut long strips of tinfoil and place them around the edge of the pie. This will prevent the crust's edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge. Bake your pie at 400 degrees for 50-60 minutes. For a glossy effect, brush a small portion of egg white on top of the crust when you remove the tinfoil.

hint: Place a cookie sheet covered in tinfoil on the lowest oven rack (not on the same rack as the pie) to prevent any overflow from reaching the bottom of the oven--easy cleanup!