Recipe: Apple Pie
Fall is here and it is time to bake my favorite apple pie recipe!
I learned to bake an apple pie from my college roommate. The recipe I always use is a hybrid of what she taught me and Martha Stewart’s Old-Fashioned Apple Pie recipe.
12 Honey Crisp or Granny Smith apples, peeled, cored, and sliced
2 tablespoons all-purpose flour
1 teaspoon cornstarch
Pate Brisee (Pie Dough) – you can use Martha Stewart’s recipe or feel free to use a ready to bake pie crust such as Immaculate Bakery’s Ready to Bake Pie Crust (9 inches) available at Whole Foods
1/2 cup cane sugar, plus some for pie top
Zest and juice of a lemon
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch ground cloves
Pinch of ginger
2 tablespoons unsalted butter
1 large egg yolk, beaten
Heat oven to 375 degrees. Roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
In a large bowl, combine apples, sugar, lemon zest and juice, spices, cornstarch and flour. Mix well (I prefer to use my KitchenAid mixer). Pour apple mixture into pie pan. Dot all over with butter, and cover with remaining pastry circle. Pinch the sides of the dough with your thumb in a circular motion to create an even crust. Cut 3 or 4 steam vents across the top of the pie. Paint the egg yolk onto the top of the pie (this makes the pie look golden once baked). Sprinkle with additional sugar on top.
Bake 50 minutes. Let cool on wire rack before serving.