Lindsay Ann Bakes: THE BEST Classic Apple Pie

Friday, November 15, 2013

THE BEST Classic Apple Pie

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This classic apple pie recipe is not just your classic apple pie... I have made it using my perfect buttery flakey pie crust and filled it with fresh tart apples enrobed in a warm, gooey, caramely filling and topped with a crispy cinnamon sugar lattice top crust. The perfect "not so classic apple pie" for the Thanksgiving table or holiday season!



To start, you can use store bought or homemade pie crust. If you are making homemade crust, you can do this in advance and store in the frisge or freezer until the day you will be making your filling and serving your pie. So, first just get all your ingredients ready.


Then, start by combining the the dry ingredients. Use a pastry blender or 2 knives (or a food processor) to cut the ice cold butter (and shortening, if using) into the flour mixture.


 Keep blending until you have a crumbly mixture with little pea-sized balls of butter.


Slowly, add the vinegar/ice water to the dough.


Folding it in with a rubber spatula, adding more water, one tablespoon at a time if needed, until dough just comes together.



Form your dough into two disks.


Roll them out on a lightly floured surface or between two pieces of wax paper to eliminate sticking. 



You will need to roll circles of dough about 2-3 inches larger than the diameter of the size pie plate you are using. I am making a 6-inch pie so I rolled my crust to 9 inches (if making a 9" pie, roll dough about 11"-12" across)



Roll your dough up in a piece of wax paper. 



Place your dough in a ziplock bag and refrigerate for at least an hour or freeze for later use, just like the store bought kind! 


When ready to use, let dough come to room temperate and press one crust into your pie tin, while you cut the other into strips for the lattice top.


Lay the pie crust dough strips on wax paper while you prepare your filling and brush a beaten egg white over bottom crust to create an egg wash, preventing bottom crust from getting soggy (save remaining egg for brushing over the top crust). 


Core, peel and slice your apples. I always use green, Granny Smith apples because I like the crisp tart, juicy flavor they retain even after baking, which pairs perfectly with the sweet caramely filling!


Chop them up into little chunks.


Melt and brown butter in a medium saucepan. Stir in cornstarch, sugars, spices and water. 


Bring to a boil and cook for 1 minute.


Stir in apples until coated and remove from heat. Stir in vanilla. Pour apple filling into prepared pie crust. 



Top filling with lattice crust strips. 


Cut and fold over extra crust around the edges. 


Brush a beaten egg yolk over the top and generously sprinkle with cinnamon sugar. 


Bake on bottom third rack of oven to prevent browning, until filling is hot and bubbling. Let cool at least 2 hours for filling to thicken up. I love serving this pie a la mode with vanilla ice cream!!!



Classic Apple Pie

Yield: One 9" pie

Ingredients

Pie crust (may skip this and use pre-made)
  • 2 1/2 cups (300g) all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks/8oz) unsalted butter*, ice cold, cut into little cubes or grated into shreds
  • 5-7 tablespoons ice water
  • 1 teaspoon vinegar
*May sub 1/4 cup of the butter for 1/4 cup ice cold vegetable shortening if desired

Apple Pie Filling: 
  • 1 egg for egg wash 
  • 6 large Granny Smith Apples, cored, peeled and sliced
  • 1/2 cup unsalted butter, browned
  • 2 tablespoons cornstarch
  • 1/2 cup granulated white sugar
  • 1/2 cup packed brown sugar, plus extra for sprinkling on top
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice, all spice or nutmeg
  • 2 tablespoons water or apple juice
  • 1 1/2 teaspoon vanilla extract
  • cinnamon sugar: 1/4 cup white sugar mixed with 1/4 teaspoon cinnamon


Directions

Crust
Combine flour, sugar, and salt in a large bowl. Use a pastry blender or 2 knives (or a food processor) to cut the ice cold butter (and shortening, if using) into the flour mixture until the butter is well coated with flour until you have a crumbly mixture with little pea-sized balls of butter.

Add the vinegar to 1/4 cup (4 tablespoons) ice water and add to the dough, folding it in with a rubber spatula, adding more water, one tablespoon at a time if needed, until dough just comes together. Press it together and place on your work surface.

Form your dough into two disks and roll out on a lightly floured surface or between two pieces of wax paper to eliminate sticking. You will need to roll circles of dough about 2-3 inches larger than the diameter of the size pie plate you are using (if making a 9" pie, roll dough about 11"-12" across). Roll your dough up and place in a ziplock bag and refrigerate for at least an hour or freeze for later use.

When ready to use, let dough come to room temperate and press into your pie plate.

Prepare Filling & Assemble
Preheat oven to 350 degrees F. Prepare lattice and line pie plate with bottom crust. Brush a beaten egg white over bottom crust to create an egg wash, preventing bottom crust from getting soggy (save remaining egg for brushing over the top crust). Core, peel and slice your apples. Melt and brown butter in a medium saucepan. Combine cornstarch, sugars, spices and water and add to butter. Bring to a boil and cook for 1 minute. Stir in apples until coated and remove from heat. Stir in vanilla. Pour filling into prepared pie crust. Top filling with lattice crust and brush beaten egg yolk over the top. Generously sprinkle with cinnamon sugar. Bake 30-45 minutes on bottom third rack of oven to prevent browning, until filling is hot and bubbling. Let cool at least 2 hours for filling to thicken and set up.




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