Perfect Apple Pie

By Hklbrries

Concentrating the juices of the apples is a technique that requires only half the usual amount of thickener. The result lets the flavor of the apples shine. The filling recipe is adapted from "The Pie and Pastry Bible," by Rose Levy Beranbaum; the pie dough is adapted from Cook's Illustrated magazine.

Make a foil ring by cutting a piece of heavy-duty foil into a circle a few inches larger than the pie; cut out center. Or, you can purchase a pie shield at cookware stores.

Ingredients

• Pie Dough:
• 2 1/2 cups flour
• 2 tbsp sugar
• 1 tsp salt
• 11 tbsp chilled unsalted butter, cut into small pieces
• 7 tbsp chilled vegetable shortening
• 4 to 5 tbsp ice water
• Filling:
• 7 medium Granny Smith apples, peeled, cored, sliced 1/4-inch thick
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1/2 to 1 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg, optional
• 1/4 tsp salt
• 2 tbsp unsalted butter
• 1 tbsp plus 1 tsp cornstarch

Details

Servings 8

Preparation

Step 1

For dough, mix flour, sugar and salt in food processor fitted with metal blade. Scatter butter pieces over flour mixture; pulse about 5 times. Add shortening; process until butter pieces are no larger than small peas and flour resembles coarse cornmeal, about 4 pulses. (This step also can be done using pastry blender). Sprinkle 4 tbsp of the water over flour mixture; pulse 5 or 6 times. Add 1 tsp water at a time until dough holds together easily. Do not let dough form ball in processor. Place dough on counter. Shape into ball with hands; divide in half. Flatten into two 1/2-inch thick discs. Wrap each in plastic. Refrigerate 30 to 60 minutes.

For filling, combine apples, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg and salt in large bowl; toss to mix. Set aside at room temperature 30 minutes or up to 3 hours to allow apples to macerate. Transfer apples and juices to colander suspended over bowl to capture liquid. The mixture will release at least 1/3 cup of the liquid. Add liquid and butter to small saucepan; cook, swirling liquid but not stirring over medium-high heat until syrup and lightly caramelized, about 5 to 10 minutes. Meanwhile, transfer apples back to large bowl; toss well with cornstarch. Pour syrup over apples; toss gently.

Move oven rack to lowest position. Heat to 425 F. Remove dough from refrigerator. Roll out bottom crust into 12-inch circle, about 1/8-inch thick. Place in a 9-inch pie pan; trim overhang to about 3/4-inch. Transfer apple mixture into pie shell. Roll out top crust into 12-inch circle. Brush overhanging edge of bottom crust with water; cover with top crust. Tuck top crust overhang under bottom crust edge. Press down edges to seal. Crimp border using fork or fingers. Cut about 4 steam vents in top crust.

Bake pie on foil-covered baking sheet 45 to 55 minutes or until juices bubble through slashes and apples feel tender when knife is inserted through slash. To protect edges from overbrowning during baking, place foil ring around edges after 30 minutes of baking. Remove pie from oven; cool on wire rack. Serve warm or at room temperature.