Friday, September 24, 2010

Apple Pie

This pie just came together so nicely. I’ve been intimidated for a long time about making my own pie crust. I did it for this pie, and have to say I’m excited about how pretty it looks.

Apple Pie
Crust based on

For the crust:
2 sticks of butter, cubed and chilled
2 ¼ cups all-purpose flour
1 t salt
8-10 T ice water

Pulse butter, flour, and salt in food processor until mixture looks like wet sand. Add 1 T of water at a time and pulse briefly after each spoonful. Add water until the dough begins to gather in large clumps. Dump the dough onto a work surface. Divide the dough into two equal portions, wrap in plastic wrap and rest in the refrigerator for at least 30 minutes.

When ready to roll out, dust work surface with flour and using a dusted rolling pin roll out dough to 9 to 10 inch rounds.

For the filling:
½ cup of sugar
½ cup of packed brown sugar
3 T all-purpose flour
1 t cinnamon
¼ t ginger
¼ all spice
7 cups of apples, peeled and sliced
1 T lemon juice
1 egg white
1-2 t water

Combine sugars, flour, and spices; set aside. In a large bowl toss apples with lemon juice. Combine apples and sugar mixture and toss well to coat. Line a pie pan with one 9 inch crust from above, place filling in the crust, and fit pie with remaining crust. Cut a few slits in the top. Beat egg white with water. Brush egg mixture on top of pie. Bake at 375 degrees for 30 minutes. Increase temperature to 400 and bake an additional 10 minutes.

No comments:

Post a Comment