Recipe: Annette's Classic Apple Pie with Pâte Brisée Crust Category: Classic
When you come right down to it, almost everyone loves a good apple pie. We're going to see a lot of apple pies in this bakeoff; all the entries are in now and have we got some good pies for you! We can hardly wait to show you all the wonderful pies that your fellow readers baked up.
Here's a super apple pie from Annette. She uses a pâte brisée crust, which is a very useful and all-purpose crust rich with butter. Read on to see more on this classic recipe as well as Annette's notes and photos.
Where is this recipe from? Martha Stewart's Baking Handbook
Why is this the BEST pie recipe you've got? Every time I make this pie, it's gone an instant later. It also translates well to making mini-pies and galettes too!
Classic Apple Pie with Pâte Brisée Crust
Makes enough for one double-crust or two single-crust 9-inch pies
2 1/2 cups all purpose flour 1 teaspoon salt 2 sticks (1 cup) unsalted butter, cold, cut into small pieces 1/4 cup ice water, plus more if needed *Cinnamon to taste (optional)
In the bowl of a food processor, combine the flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in batter with a pastry blender.)
With the machine running, add the ice water through the feed tube in a slow steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together, if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic and refrigerate at least 1 hour or overnight. The dough can be frozen up to 1 month; thaw overnight in the refrigerator before using.
* If using cinnamon, add to taste, with flour and salt.
Classic Apple Pie
Makes one double-crust 9-inch pie
3 tablespoons all-purpose flour, plus more for dusting Pâte Brisée (see above) 1 large egg yolk 1 tablespoon heavy cream 3 pounds assorted apples (such as Macoun, Granny Smith, Cortland, Jonagold, or Empire), peeled, cored, and cut into 1/4-inch thick slices 2 tablespoons fresh lemon juice 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon salt 1 tablespoon unsalted butter, cut into small pieces Sanding sugar (or granulated sugar), for sprinkling
On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1/2-inch overhang all around. Roll out remaining dish of dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
In a small bowl, whisk together the egg yolk and cream; set aside egg wash. In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; arrange in the chilled pie shell. Dot with butter.
Brush the rim of the pie shell with egg wash. Place the second piece of dough on top, and gently press over the apples. Gently press the top and bottom pieces of dough together to seal. Using kitchen scissors, trim the top piece of dough to a 1-inch overhang all around. Tuck dough under, and crimp edge as desired. Brush the entire surface of the pie with egg wash, and sprinkle generously with sanding sugar. Cut three vents in the top to allow steam to escape. Freeze until firm, about 30 minutes. Meanwhile, preheat the over to 400 degrees F, with the rack in the lower third.
Place pie on a parchment-lined baking sheet, Bake until the crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees F. Combine baking, rotating sheet halfway through, until the crust is a deep golden brown and the juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.