The season is upon many of you now where apples are starting to become abundant and wonderful. Being currently trapped in Chile like I am I will have to proffer this effort from my past spring break. It was a delicious pie.
This recipe comes from a recipe jotted in my notebook, so I am unsure of the source
2 1/2 cups AP flour
1 TBS salt
2 TBS sugar
20 TBS (2.5 sticks) unsalted butter, cute into 1/4 inch slices
1/2 cup cold water
Apple Innards for Said Pie
Apples (5 if they’re big, 7 if they’re small. Use what ever variety floats your boat, I like Granny Smith.)
1 TBS lemon juice
2 TBS flour
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Process 1 1/2 cups flour, salt, and sugar in food processor until combined (about 2 1-second pulses). Add butter and process until dough just starts to collect in uneven clumps (about 15 seconds).
Scrape bowl with rubber spatula and redistribute dough around blade. Add remaining 1 cup flour and pulse until mixture is combined and mass of dough has broken up (about 4-6 quick pulses)
Empty mixture into medium bowl, sprinkle water over dough. Use a rubber spatula to fold until slightly tacky.
Divide dough into halves and flatten each into a 4-inch disk. Wrap each disk in plastic wrap and refrigerate at least 45-minutes.
After it has refrigerated for 45-minutes, remove one disk from the fridge and roll it between 2 pieces of plastic wrap until it has formed a 12-inch circle. Transfer this dough into a 9 1/2 inch round pie plate. Ease dough into pan’s corners (I know it’s circular, but you know what I mean, right?) and return to refrigerator draped in plastic wrap while you make the pie filling.
Preheat over to 500.
Peel, core, and slice apples into quarters and then into 1/4 inch slices (make these slices larger for a more rustic pie, but be prepared to bake it for longer). Toss slices with lemon juice. Mix try ingredients together and then mix the spice/flour mixture with the apples.
Dump apples into the pie crust (which you have intuitively removed from the refrigerator). Roll the second crust into a 12-inch circle and place over the filling. Trip top and bottom edges to a 1/2 inch beyond the pan lip. Tuck the rim of dough underneath itself to seal, use fork tines to press it securely into place.
Place pie on baking sheet, lower oven to 425 degrees, bake until crust is golden, about 25 minutes. If at any point you feel that your outer crust is getting to brown, feel free to tent it with tin foil.
After 25 minutes, reduce heat to 375 degrees, rotate pie, and cook an additional 35 minutes.
Remove from oven and allow to cool on a wire rack for as long as you can bear before digging in! I strongly recommend serving this with either vanilla ice cream or whipped cream, and some caramel drizzle would not be amiss either, but if you’re a purist that’s good too.