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Recipe

Apple pie

October 1, 2008

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Makes one 9-inch pie

For the most flavor, mix up a few varieties: Northern Spy, Gravenstein, Baldwin, and Cortland all make a flavorful pie. European-style butter, such as Plugra, is delicious in the crust.

CRUST

2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
12 tablespoons (1 stick plus 3 tablespoons) unsalted butter, very cold and cut up
5 tablespoons ice water, or more if needed
Extra flour (for sprinkling)
1. In a large mixing bowl with your hands, combine the flour, salt, and sugar.

2. Add the butter and use your fingertips to rub the butter into the flour mixture until it is the texture of damp sand.

3. Keep mixing while sprinkling ice water onto the mixture, 1 tablespoon at a time, until you can form a ball of dough. Use as little water as possible; don't worry about picking up every last bit of flour from the bottom of the bowl.

4. Turn the dough out onto a lightly floured board and work it gently until it all comes together. With a knife, cut the dough into 2 pieces, one slightly larger than the other. Flatten them into thick disks and wrap in foil. Chill for at least 2 hours, or up to 1 day.

FILLING

5 large apples, peeled, seeded, and sliced
2 tablespoons dark maple syrup
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 1/2 tablespoons flour
2 tablespoons unsalted butter, cut into small chunks
1 egg, lightly beaten
Extra sugar (for sprinkling)
Extra ground cinnamon (for sprinkling)
1 . In a large mixing bowl with a wooden spoon, combine the apples, maple syrup, sugar, cinnamon, cloves, and flour. Set aside for a few minutes.

2. Taste an apple slice and adjust the sugar and spices if necessary; set aside.

3. Set the oven at 450 degrees. Have on hand a deep 9-inch pie pan.

4. On a lightly floured counter, roll the larger piece of dough until it is 1/8 to 1/4 inch thick and at least 10 inches in diameter. Roll the crust over your rolling pin and lift it up. Ease it into the pie pan. Leave the extra dough hanging over the edges.

5. Spoon the filling into the dough. Dot the top with the butter.

6. Roll the smaller piece of dough to a 10-inch round. Drape it over the filling. Use a paring knife to trim all overhanging dough to about 1-inch. Roll up the bottom edge of dough and crimp all around with your fingers or press the edges with a fork. With a pastry brush, brush the top of the pie with a thin layer of egg. Sprinkle with sugar, then with cinnamon. With the paring knife, cut several small vents in the top.

7. Bake the pie for 15 minutes.

8. Turn the oven temperature down to 350 degrees. Continue baking the pie for 40 minutes, or until it is golden brown and the juices are bubbling in the vents. (Total baking time is 55 minutes.)

9. Leave to cool slightly before cutting into wedges. Jesse Natha Kimler