Apple Pie Recipe - Joyofbaking.com

By francesn

Ingredients

• Pie Crust:
• 2 1/2 cups (350 grams) all-purpose flour
• 1 teaspoon salt
• 2 tablespoon (30 grams) granulated white sugar
• 1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
• 1/4 to 1/2 cup (60 - 120 ml) ice water
• Apple Filling:
• 2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups (2 L))
• 1/4 cup (50 grams) granulated white sugar
• 1/4 cup (55 grams) light brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon salt
• 2 tablespoons (28 grams) unsalted butter
• 1 1/2 tablespoons (15 grams) cornstarch (corn flour)

Details

Servings 1
Adapted from joyofbaking.com

Preparation

Step 1

In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream,
through the feed tube until the dough just holds together when pinched. If
necessary, add more water. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Divide the dough in half, f

After the dough has chilled sufficiently,
remove one portion of the dough from the fridge and
place it o

Fold the dough in half and gently transfer to a 9
inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the
pastry to fit the pie pan. Cover with plastic wrap and place in the
refrigerator.

Then remove the second round
of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a
parchment lined baking sheet, cover with plastic wrap, and place in the
refrigerator.

Make the Apple
Filling:

In
a large bowl combine the sliced apples with the sugars, lemon juice,
ground cinnamon, nutmeg, and salt. Let sit at room temperature for at
least 30 minutes or up to three hours. 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 about 1/2 cup (120 ml) of juice.

Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick

vegetable spray, and then pour in the collected juices and the 2

tablespoons (28 grams) of unsalted butter. Place in the

microwave and boil the liquid, on high, about 5 to 7 minutes or until the

liquid has reduced to about 1/3 cup (80 ml) and is syrupy and lightly

caramelized. (Alternatively, you could place the juices and

butter in a small saucepan and boil over medium high heat on the

stove.)

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. Transfer the

drained apples slices to a large bowl and mix them with the cornstarch (corn

flour). Then pour the reduced syrup over the apples and toss to

combine. Pour the apples and their syrup into the chilled pie

crust. Moisten the edges of the pie shell with a little water

and then place the top crust over the apples. Tuck any excess

pastry under the bottom crust and then crimp the edges using

your fingers or a fork. Using a sharp knife, make five- 2-inch (5

cm) slits from the center of the pie out towards the edge of the pie

to allow the steam to escape. Cover the pie with plastic

wrap and place in the refrigerator to chill the pastry while you

preheat the oven.

Preheat the oven to 425
degrees F (220 degrees C). Place the oven rack at the lowest
level and place a baking stone or baking sheet on the rack before
preheating the oven. Place a piece of aluminum foil on the stone
(or pan) to catch any apple juices. Set the pie on the stone
or pan and bake for about 45-55 minutes or until the juices start
to bubble through the slits and the apples feel tender (not mushy) when a

sharp knife is inserted through a slit. Make sure to cover the
edges of the pie with a foil ring to prevent over browning after about
30 minutes. Remove the pie from the
oven and place on a wire
rack to cool for about 3-4 hours before cutting. Serve warm or at room
temperature with vanilla ice cream or softly whipped cream.
Store at room temperature for 2 to 3 days.