Now is the time for apples — crisp, juicy, glorious in their familiar, yet still sublime combination of sweet and tart. And what better way to celebrate them than baking a beautiful apple pie?
For this occasion, I chose a traditional double-crusted, deep dish apple pie. For this to work, the apples need to be flavorful and hold their shape while still being juicy, and the crust needs to be crisp and flaky.
Folks are often intimidated by making pie crust, these days. We’ve lost so much of our accumulated culinary knowledge in the home. We’ve forgotten what it means to be a good cook, and instead revere the celebrity chefs on our televisions. We have huge kitchens with cherry cabinets, stainless steel appliances and 6 burner stoves which too often are used just for heating up take-out food.
Pie crusts don’t require a degree from culinary school. Generations of women (and it was mostly women) have rolled out pie crusts many times a week, without a recipe and in kitchens the size of my closet. Flaky pie crust is the result of adhering to a few guidelines, and then practicing enough so you get comfortable with the technique.
Keep your cool. Flaky crusts come from fats (butter, in this case) staying cold, and not coating the proteins in the flour. To keep that from happening, recipes often advise cooks to refrigerate their ingredients, even chill their bowls and utensils. It’s best to make pie on a cool day, rather than in the heat of the summer.
Work quickly. This prevents the dough from warming up (see above) and prevents overworking the dough (see below).
Don’t overwork the dough. Gluten is a protein in wheat flour that creates long strands when stirred or kneaded. This is wonderful when you are making pizza dough or baking bread, but it is anathema to tender pastry.
There’s not much more to it, honestly. Details follow below. Don’t be intimidated, give it a try.
Double-crusted Apple Pie
Ingredients:
Filling:
8 apples,* peeled and sliced
Juice and zest of 1/2 lemon
1 tsp. vanilla extract
3/4 cup sugar
1/4 tsp. cinnamon
1/4 cup flour
Dash of freshly grated nutmeg
2 Tbsp. water
2 Tbsp. melted butter
* I suggest a mixture of apples, some tart and some sweet. Choose varieties that hold their shape during baking. For this pie, I used Granny Smiths, Jonathans, and Golden Delicious. If you have access to an apple orchard or farmer’s market, you may find varieties not sold in normal supermarkets. Ask the farmer about these — some heirloom varieties make the very best pies!
Crust:
14 Tbsp. (7 ounces) unsalted butter, cold
2 1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
6 Tbsp. ice water
1 Tbsp. apple cider vinegar
Directions:
Cut the butter into little cubes (about 1/2″ ). Set aside approximately two-thirds of the butter, wrap loosely in plastic wrap, and put it in the refrigerator for at least a half hour. Wrap the remaining butter, and put it in the freezer. Combine the flour, salt and baking powder in a large Ziploc bag and put it in the freezer for about half an hour, as well.
Place the flour mixture in the food processor fitted with the metal blade and process for a few seconds to combine. Add the butter from the fridge (the larger portion) and pulse until the mixture resembles coarse meal, about 10-20 seconds. Add the remaining frozen butter cubes and pulse until the cubes are about the size of pease.
Add the ice water and vinegar and pulse five or six times. The dough will not “come together,” but you will be able to pinch it and have it hold together. Dump the crumbly mixture into a large Ziploc bag (you can use the same one from before). Close the bag, forcing any extra air out. Quickly knead the dough into a flat ball. Divide into two discs, and wrap each in plastic wrap. Refrigerate for 45 minutes or longer.
While the dough is chilling, prepare the filling.
Peel and slice the apples, tossing them with the lemon juice to discourage browning. Combine the remaining ingredients, except the butter. Gently mix with the apples, tossing gently to coat.
Roll out one disc at a time, keeping the other cool in the refrigerator while you work.
On a lightly floured surface, or between two sheets of plastic wrap, if you prefer, roll out the first disc of dough to approximately 12″ in diameter. Place the dough in the 9″ pie pan, and put it in the refrigerator while you roll out the upper crust to the same size.
Fill the bottom crust with the apples. Since the apples will shrink some in cooking, I find it best to take the time to layer the apples in the crust, leaving the least amount of space possible. The filling will be mounded over the height of the pan to some extent. Do not worry about this, it is normal.
Drizzle the melted butter over the filling, and place the top crust over the whole thing. Fold the top crust edge over the bottom crust edge, and press together to make a ridge all the way around the pie. Crimp in any design you like. I usually make a zigzag by pushing the dough between my thumb and forefinger on my left hand, and the thumb of my right hand. But you can use a fork, or make any sort of design that encourages the two crusts to bond together and hold in the juices. Be creative.
Cut slits in the top to let steam escape. In the pie pictured above, I used a fancy device my Aunt Dusty gave me, that made a cute apple design. But you don’t need one to make a perfectly good-looking pie.
Brush the top with an egg white and sprinkle liberally with sugar.
Put the pie on a baking sheet, lined with foil to catch the inevitable drips and spills. Bake at 375 degrees for approximately one hour, or until the top is golden and the juices are bubbling.
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