As promised last week, this week I’m diving into the apple recipes. Since last weekend, I have made two new apple things, and still have plans of turning the incredible amount of apples I have left into apple chips, a rare recipe that I repeat frequently. That means next week I’ll tell you all how to make Apple Bread.
I’m a little bit concerned that this will push my pumpkin baking back into November, but I’ve decided that as long as I’m partaking in other pumpkin things throughout October, I’m not really missing out. This is the hardest part of Fall: balancing the competing baking opportunities with pumpkins and apples. I’m not sure there is a right answer.
Anyways, back to the pie. I’ve never actually made a double-crusted apple pie before, usually taking the easy way out with the (arguably better) Trout Farm Apple Pie. But my food processor has me a lot more confident in my pie dough ability, so I decided to go for it.
Admittedly, I talked a big game about making a lattice crust for this pie, but, as happens frequently in law school, time got away from me, and I had to stick to the traditional.
First, put the butter, flour, and salt in a food processor and pulse until sandy in texture. Sprinkle the cold water over the top and pulse until dough begins to come together.Separate dough into two balls and wrap with plastic wrap. Refrigerate for at least 30 minutes.
Meanwhile, slice up the apples and toss in the sugar, flour, cinnamon, nutmeg, and salt mixture until coated.Roll one ball of dough out to fit a 9 inch pie plate and push into corners, leaving edges draping over side.Pour the apple slices into the pie, mounding in the middle.
Roll out the second ball of dough to place over the top, and fold over the edges from the first, crimping down with a fork. Cut five one-inch slices in the top for steam.Place on a baking sheet and bake at 400°F for 50 minutes. Transfer to a wire rack to cool for at least 2 hours.Cut and serve with vanilla ice cream!If you won’t be eating the whole pie in one sitting, you can loosely cover it with plastic wrap or tinfoil and store at room temperature for a couple of days. It makes a good breakfast food, too, since it’s fruit and all.
- 2 cups flour
- 1/2 teaspoon salt
- 2/3 cup + 4 tablespoons cold butter, cut into small pieces
- 5 tablespoons ice water
- 3/4 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 6 cups thinly sliced apples, peeled
- Place the flour, salt, and butter in a food processor and pulse until sandy in texture.
- Add the water, sprinkled over the top, and pulse until dough begins to come together.
- Split dough into two balls, wrap in plastic wrap, and chill for 30 minutes.
- In a large bowl, whisk together sugar, flour, cinnamon, nutmeg, and salt for the filling.
- Toss the apples in the mixture to coat.
- Roll one ball of dough out on a floured surface to fit a 9 inch pie plate. Place in plate and push into edges, letting dough dangle over sides.
- Fill dough with apple mixture, mounding in middle if necessary.
- Roll out second ball of dough and cover top of pie. Fold excess dough on edges of first crust over the second and crimp with a fork. Slice 5 one-inch steam holes in the top.
- Place on a baking sheet and bake at 400°F for 50 minutes. Remove from oven and place on cooling rack for 2 hours.