Apple Pie

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1 cup unsalted butter, chilled, and cut into 1 inch pieces
• 1/4-1/2 cup ice water
• 6 large apples, peeled, cored, and sliced 1/4 inch thick
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1 tablespoon lemon juice
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 tablespoon cornstarch
• 1 teaspoon cornstarch

Recipe

• 1 to make pate brisee: in a food processor, place the flour, salt, and sugar and process until combined.
• 2 add the butter and process until the mixture resembles coarse meal
• 3 pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. if necessary, add more water.
• 4 turn the dough onto your work surface and gather into a ball. divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
• 5 after the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface.
• 6 roll the pastry into a 12 inch circle.
• 7 fold the dough in half and gently transfer to a 9 inch pie pan. brush off any excess flour and trim the edges of the pastry to fit the pie pan.
• 8 cover with plastic wrap and place in the refrigerator.
• 9 then remove the second round of pastry and roll it into a 12 inch circle.
• 10 transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.
• 11 to make the apple filling: in a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt.
• 12 let the apples macerate at room temperature for about two hours.
• 13 then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). let the apples drain for about 15-30 minutes or until you have at least 1/2 cup juice. spray a 4 cup heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons of unsalted butter.
• 14 place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized.
• 15 meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable.
• 16 transfer the drained apples slices to a large bowl and mix them with the cornstarch. then pour the reduced syrup over the apples and toss to combine.
• 17 pour the apples and their syrup into the chilled pie crust.
• 18 moisten the edges of the pie shell with a little water and then place the top crust over the apples.
• 19 tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork.
• 20 using a sharp knife, make five 2-inch slits from the center of the pie out towards the edge of the pie to allow the steam to escape.
• 21 cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.
• 22 preheat the oven to 425 degrees f
• 23 set the pie on a pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender a sharp knife is inserted through one of the slits.
• 24 remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting.
• 25 serve warm with vanilla ice cream or softly whipped cream.