The Dish : Perfect Apple Pie Recipe
The Dish: Perfect Apple Pie
The Chef: Erin Saltsman
The Dish: The Perfect Apple Pie
ALL-BUTTER PIE CRUST INGREDIENTS
14 T. cold unsalted butter
2 1/2 c. unbleached all purpose flour
5-7T. ice water
Combine flour and salt. Use a pastry cutter to cut butter into flour mixture until it resembles coarse meal.
Sprinkle ice water over flour mixture, tossing and mixing lightly with a fork just until the mixture holds together. Work this dough as little as possible.
Form dough into 2 disks and wrap in plastic. Refrigerate dough overnight.
Remove from refrigerator 10 min. before rolling. Roll 1 piece to line the pan. Save other piece until you have filled the bottom crust with apple mixture, then roll the top crust.
APPLE FILLING INGREDIENTS
2 1/2 lbs. baking apples peeled cored, and sliced 1/4inch thick
1T. lemon juice
1/4c. brown sugar
2T. unsalted butter
Have ready a 9inch pie pan lined with pie crust.
Preheat oven to 425 degrees.
Combine apples, both sugars, lemon juice, spices and salt.
Let this mixture sit at room temp. for 1/2 hour to 4 hours. Drain the liquid from apples to a sauce pan.
Add the butter to the liquid, and bring liquid to a boil until it reduces by half. Meanwhile, combine the cornstarch with the apples. Mix the apples with the reduced liquid, and pour into shell. Cover the apples with the top crust. Crimp the edges of the crust, cut 3 slashes for steam to escape int he top crust. You can brush with heavy cream if you wish. Place pie on a lined sheet pan. Place in hot oven. Bake for 10 min. reduce heat to 350 degrees and bake for another 45-55 min. remove from oven and cool on a cooling rack for 4 hours. Enjoy
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