Apple Pie

This apple pie is a labour of love and has become a fall favourite dessert in our home.

Apple Filling:

3 pounds (about 5- 7) mixture of different apples peeled, cored, and cut into 1/4 inch thick slices

1 tablespoon lemon juice

1/4 cup (50 grams) granulated white sugar

1/3 cup (65 grams) light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 1/2 tablespoons cornstarch

1/2 - 1 tablespoon water

Place the slices of apple in a large bowl and toss with the lemon juice, sugars, ground cinnamon, nutmeg, and salt. Put the apples in a large strainer, cover with plastic wrap, and place over a large bowl to catch the juices. Let the apples drain for about 1 to 2 hours.

There will be about 1/2 cup or more of juices from the apples, pour this into a pan and bring to a boil over medium high heat and then remove from heat. In a bowl whisk the cornstarch with about 1 tablespoon of water and make a paste. Add this to the apple juices and whisk it. Heat this mixture and keep whisking constantly until the mixture becomes translucent. Let this mixture come to room temperature before tossing it with the apples.

Pie Crust:

2 2/3 cups (350 grams) all-purpose flour

1 teaspoon kosher salt

2 tablespoon (30 grams) granulated white sugar

1 cup (225 grams) unsalted butter, chilled, and cut into 1 inch pieces

1/4 to 1/2 cup icy cold water

Put the flour, salt, and sugar into a food processor and process it till it is combined. Add the butter and process until the mixture resembles coarse meal then add about 1/4 cup of the cold water and process until the pastry holds together when pinched. If needed add more water. Put the dough onto the work surface and gather into a ball. Divide this dough in half which is about 335 grams each, then flatten each half into a round, cover with plastic wrap, and leave it in the refrigerate for about one hour or until it is firm.

After the dough has chilled remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry from the center outwards into a 12 inch circle in uniform thickness. Keep lifting up and turning the pastry a quarter turn as you roll. Carefully transfer the dough to a 9 inch 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 the pie plate in the refrigerator.

Take the second round of pastry and roll it into a 12 inch circle, cut into about 10 strips each about an inch then transfer this onto a parchment lined baking sheet, cover with plastic wrap, and leave it in the refrigerator. 

Egg Wash:

1 egg

1 teaspoon water

To assemble put the apple filling onto the prepared pie plate then place the strips in lattice design or anyway you want but leave gaps for the steam to escape, tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Cover the pie with plastic wrap and place in the refrigerator to chill the unbaked pie. If there is leftover pie pastry dough, you can put other fruit or savoury fillings and bake it. 

Leave a baking sheet on the lower third portion of the oven and when baking place the pie plate over this baking sheet, this will catch any juices that may bubble out of the pie when baking. 

Preheat the oven to 425F. Whisk the egg with a teaspoon of water and brush over the chilled pie, then sprinkle granulated or coarse sugar. Bake for about 45 to 55 minutes until the pastry is golden brown and the juices start to bubble. After about 40 minutes, the pie will need to be covered with a foil to prevent it from burning on the top and for the bottom to become crisp. Once the pie is baked, leave it for about four hours before cutting. 

Serve warm or at room temperature with vanilla ice cream. This pie doesn't last in our home, however if you make ahead it stores well at room temperature for 2 days or in the refrigerator for about 4 days.

This recipe is adapted from joyofbaking. All rights reserved on photographs and written content Torviewtoronto © 2010 - 2020 unless mentioned. Please Ask First