I follow the food blog Candid Appetite and when the author Jonathan posted a recipe and fabulous picture of apple pie I got hungry. So I baked.
Our friend Chris (who splits her time RV’ing and in her newly purchased house in nearby Panama City Beach) was coming for dinner and that seemed like the perfect opportunity to make a pie for dessert. Much to Betsy’s dismay, I am not much of a pie baker so this was sure to score some points with her. The Candid Appetite's recipe was my inspiration but some changes were made especially since I was using a mini pie plate. I'm sure his is very good so you might want to give that a try.
Apple pie is an all-American icon that is included up there with hot dogs, baseball and Coca-cola. Serve it with a scoop of vanilla ice cream and you will make just about anyone happy. But since we didn't eat all the pie, I cut up the remainder and combined it with softened vanilla ice cream – how’s that for serious apple pie a la Mode?
This recipe makes one 9-inch pie or two 5.5–inch pies.
To make the crust:
2½ cups unbleached all purpose flour
1 tablespoon granulated sugar
¾ teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
To make the filling:
4 large apples (a mixture of granny smith and pink lady)
⅔ cup light brown sugar
¼ cup granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon cardamom
a pinch salt
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter, cubed
1 egg, beaten with a teaspoon of water
1 tablespoon raw sugar (turbinado sugar)
In a large bowl combine the flour, sugar and salt. Add the cold diced butter and combine with your fingers (or a pastry cutter) until coarse pea-sized crumbs form. Add the ice water, mixing until the dough comes together (adding more water if needed). It should be slightly sticky. Divide into two, flatten into a disc and wrap tightly with plastic wrap. Chill in the fridge for at least 1 hour or overnight. (Note: pie crust can be frozen and saved for later. This makes enough pie crust for one 9-inch pie or two smaller pies.)
Preheat oven to 350°F.
Peel apples and slice thinly. Place the apples into a large bowl. Add in the sugars, cornstarch, spices, salt, lemon zest, lemon juice and stir. Set aside and roll out the dough.
Working with one piece at a time, place the chilled dough on a lightly floured work surface. Roll out into a large circle about 12 inches. Carefully transfer the rolled dough into a 9-inch pie dish, trimming off the excess dough and leaving about 1 inch of dough to hang over. Fill dough with the apple mixture. Dot with the cubed unsalted butter.
Roll out the second dough into a large circle, about a quarter of an inch thick, and trim off the rough edges. Carefully transfer the rolled dough on top of the apples, tucking the dough underneath the bottom crust. Fold and crimp the edges or seal with a fork. Brush liberally with egg white wash and sprinkle with raw sugar. Place on a baking sheet and bake for about 45 minutes to an hour or until bubbly and golden brown all around. Remove from oven and allow to cool down before cutting and serving. Will keep wrapped at room temperature for one day or in the fridge for about five days.
So now turn on a baseball game, eat a hot dog and enjoy some apple pie!