Cathy's Apple Pie
Classic apple pie |
Hooray! Our daughter came home for a
visit – Cathy, of the famed roasted radishes recipe (see blog 3/19/12). She has
always, and I mean always, made our apple pie.
She has truly perfected the recipe and we usually make it at home,
together – well what mother could ask for more? It has loads of daughter/mother
and family love as well as apples, lemon, nutmeg and cinnamon. Perfect. She
baked. I took pictures. Unfortunately it was nighttime before we got around to
the pie – there was massage and manicures for daytime activities. Hence, the
pictures are not as spectacular as I would have hoped. I really must get the
fancy lighting I need. The pie tasted GREAT –well worth the effort. Cathy is also a master at creating a lattice
top – well, truth be told, she taught me.
I am usually an all-butter crust fan
– easily exchanging flavor for flakiness and, like a lot of us, I’m pretty
freaked out by shortening in general. I mean what is it – exactly? But, Cathy
has been baking this scrumptious pie using a magical blend of both vegetable
and butterfats. To compensate, I provided the butter-flavored vegetable
shortening and Plugra – a rich European butter. This was so wonderfully rich
that within minutes of hitting the warm oven, the unmistakable scent of buttery
goodness hit the air.
Lattice-top Pie Dough
- 3 C all-purpose flour
- 1 tsp salt
- 2 Tb sugar
- 7 Tb vegetable shortening, chilled, cut into ½ inch pieces
- 10 Tb (1¼ sticks) unsalted butter, chilled, cut into ¼ inch pieces
- 8-10 Tb ice water
Pulse in a food processor: 3 C
flour, 1 tsp salt, 2 Tb sugar until combined. Scatter 7 Tb shortening over the top
and process until mixture has texture of coarse sand, about 10 seconds. Scatter
10 Tb butter pieces over flour mixture, cut butter into flour until mixture is pale
yellow and resembles coarse crumbs with butter bits the size of small peas. Put
mixture into a bowl.
Sprinkle 8 Tb ice water over
mixture. With the blade of a rubber spatula, use a folding motion to mix. Press
down on dough with broad side of spatula until dough sticks together, adding up
to 2 Tb more of ice water if it will not come together. Divide dough into two
pieces, one slightly larger than the other. Flatten pieces into 4-5 inch disks,
wrap separately in plastic and refrigerate at least 1 hour or up to 2 days or
frozen for up to 2 months before rolling.
Classic Apple Pie
- 2½ lbs. McIntosh apples (5-6), peeled, cored and sliced ¼ inch thick
- 2 lbs. Granny Smith apples (4-5), peeled, cored and sliced ¼ inch thick
- ¾ C plus 1 Tb sugar
- 2 Tb all-purpose flour
- 1 Tb fresh lemon juice and 1 tsp freshly grated lemon zest (from 1 lemon)
- ¼ tsp salt
- ½ tsp freshly grated nutmeg
- 1 tsp cinnamon
- Recipe Lattice-top Pie Dough (above)
- 1 egg white, lightly beaten
Adjust oven rack to its lowest
position and heat rimmed baking sheet and oven to 500 degree F. Remove one
piece of pie dough from refrigerator;
let it stand at room temperature until malleable.
Roll dough on lightly floured work
surface to 12” disk. Transfer dough to pie plate by rolling dough around
rolling pin and unrolling over a 9” pie plate. Working around the circumference
of pie plate, ease dough into pan corners by gently lifting dough edges with
one hand while pressing around pan bottom with the other hand. Leave dough that
overhangs lip of plate in place; refrigerate dough-lined pie plate.
Peel, core and cut 2½ lbs McIntosh and 2 lbs Granny Smith
apples.
Apple peeling! |
Slices apples |
Toss apple slices gently in a large bowl with 1 Tb fresh lemon juice and 1 tsp lemon zest. In a medium bowl, mix ¾ C sugar, 2 Tb flour, ¼ tsp salt, ½ tsp nutmeg, and 1 tsp cinnamon. Gently toss dry ingredients with apples. Turn fruit mixture, including all juices, into chilled pie shell and mound slightly in center.
Getting messy with the apples - the best utensil - your hands! |
Ready for the pie |
Roll out second piece of dough and
follow directions for lattice top as described on previous blog: Summer Honey
Caramel Peach Pie, posted 7/9/12. If a novice to lattice-top pies, a blog
reader pointed me to an article in Fine Cooking, which has some great
directions that could be helpful, particularly the photos/instructions on how
to weave the lattice. See: http://www.finecooking.com/articles/making-lattice-top-fruit-pies.aspx. Brush the crust with the lightly
beaten egg white and sprinkle with
the remaining 1 Tb sugar.
Place pie on heated baking sheet and
lower oven temperature to 425 degree F. Bake until top crust is golden, about
25 minutes. Rotate pie and reduce oven temperature to 375 degree F; continue
baking until juices bubble and crust is deep golden brown, 30-35 minutes
longer.
Perfect lattice |
The use of two different apples in
the filling provided for both distinct but complementary flavors and texture.
The combination of tart Granny Smith and sweet McIntosh creates the richest
apple flavor. They also cook at different speeds, which makes for a
multi-textured filling. For the crust to remain crispy, Cathy found it best to
bake the pie first at very high temperature to bake the filling, while placing
on a heated baking sheet, on the lowest rack, ensured the bottom remains crisp.
Transfer pie to wire rack; cool to
room temperature, at least 4 hours before serving. The pie can be stored at
room temperature; wrapped tightly in aluminum foil, for up to 2 days. In our house, it would be a miracle if it
lasted that long! Although traditionally served in fall and winter – apples are
prevalent year-round, which leads to year-round baking and eating apple
pies. Enjoy!
Larue
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