Williams-Sonoma Apple Pie

By slw1112

Ingredients

• Pastry:
• 2-1/2 cups flour
• 1 tsp salt
• 1 Tbsp sugar
• 16 Tbsp - chilled, unsalted butter cut into 1/2" dice
• 1/3 to 1/2 cup ice water
• Filling:
• 3-1/2 lb baking apples, peeled, cored and cut into 1/4" thick slices
• 1/2 cup sugar
• 1 Tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp grated nutmeg
• 1/4 tsp salt
• 1 Tbsp unsalted butter
• 1-1/2 Tbsp cornstarch
• 2 Tbsp heavy cream

Preparation

Step 1

In a small bowl, whisk together the flour, salt and sugar, Put the butter in a separate small bowl and place both bowls in the freezer for 10 minutes.
Transfer the flour. mixture to a food processor, add the butter and pulse 15 to 20 times, till the mixture resembles coarse meal. Add 1/3 cup of the ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbsp at a time, pulsing twice after each addition.
Turn the dough out onto a work surface, divide in half and flatten each piece into a 5" disk. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat an oven to 400F
In a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg and salt. Let stand at room temperature for 30 minutes to 1 hour.
Meanwhile, remove one of the disks of dough from the refrigerator and let stand for 5 minutes. Place the dough between 2 pieces of lightly floured waxed paper and roll out into an 11" round, about 1/8" thick. Brush off the excess flour. Transfer the dough to a 9" pie pan and gently press into the pan. Trim the edges flush with the rim. Cover with plastic wrap and refrigerate for 30 minutes.
Pour the apple filling into a colander set over a small saucepan. Set the saucepan with the juices from the filling over medium-high heat, add the butter and cook till reduced to 1/3 cup - about 10 minutes. Pour the juice mixture over the apples, add the cornstarch and stir to combine. Transfer the filling to the chilled pie shell, mounding the fruit in the center.
Roll out the remaining dough into an 11" round. Drape the dough over the filled pie, pressing gently to eliminate air pockets. Press together the top and bottom crusts to seal, trim the edges flush with the rim and crimp to form a decorative edge. Using a small sharp knife, cut a slit in the top to allow steam to escape during baking. Brush the top with the cream and sprinkle with sugar.
Place the pie on a baking sheet and bake till golden and bubbling, about 1 hour, covering the edges of the crust with aluminum foil if they start to darken. Transfer the pie to a wire rack and let cool for at least 30 minutes before serving.