Apple Pie
serves 8
NOTE: For more detailed instructions on rolling out pie dough,
see figures 1, 2, 3, 4 and 5. See figures 6, 7, 8, 9 10 and 11 for information on assembling a
double-crust pie. This pie is best eaten when cooled almost to room
temperature, or even the next day.
1 recipe American Pie Dough for Fruit Pies
2 pounds Granny Smith (4 medium) and 2 pounds McIntosh (4 medium) apples (about 8 cups when sliced)
3/4 cup plus 1 tablespoon sugar
11/2 tablespoons juice and 1 teaspoon grated zest from 1 medium lemon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 egg white, beaten lightly
INSTRUCTIONS:
1. Prepare and shape dough into two disks as directed in recipe American Pie Dough for Fruit Pies. Refrigerate until needed.
2. Remove one piece of dough from refrigerator. If dough is stiff and very cold, let stand until cool but malleable. Adjust oven rack to center position, and heat oven to 425 degrees.
3. Roll one dough disk on a lightly floured surface into a 12-inch circle. Fold dough in quarters, then place dough point in center of 9-inch Pyrex regular or deep dish pie plate. Unfold dough.
4. Gently press dough into sides of pan, leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit.
5. Peel, core, and cut apples into slices 1/2 inch to 3/4 inch thick and toss with 3/4 cup sugar, lemon juice and zest, salt, and spices. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.
6. Roll out second dough disk and place over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.
7. Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees; continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer.
8. Transfer pie to wire rack; cool to almost room temperature, letting pie sit at least 4 hours.
VARIATIONS:
Apple Pie with Crystallized Ginger
Follow recipe for Apple Pie, adding 3 tablespoons chopped crystallized ginger to apple mixture.
Apple Pie with Dried Fruit
Macerate 1 cup raisins, dried sweet cherries, or dried cranberries in the lemon juice and 1 tablespoon Apple Jack, brandy, or cognac. Follow recipe for Apple Pie, adding macerated dried fruit and liquid to apple mixture.
Apple Pie with Fresh Cranberries
Follow recipe for Apple Pie, increasing sugar to 1 cup and adding 1 cup fresh or frozen cranberries to apple mixture.
Do-Ahead Fresh-Baked Apple Pie
We have been asked many times about whether an unbaked pie could be frozen and then baked off days or weeks later. We tried this after two weeks and six weeks. The two-week pie was flatter than the freshly baked version, the flavor was a bit muted, and the apples were slightly on the spongy side. Nevertheless, we all felt that the results were good, a reasonable sacrifice in the name of convenience. However, the pie frozen for six weeks was a disaster, with soft, foamy apples and a lackluster, greasy crust.
Follow recipe for Apple Pie through step 6, but do not brush with egg or sprinkle with sugar. Place pie on baking sheet and freeze for 2 to 3 hours, then cover it with a double layer of plastic wrap and return it to the freezer. Store for no more than 3 weeks. To bake, remove pie from freezer, brush it with egg wash, sprinkle with sugar, and place directly into a preheated oven. After baking it for the usual 55 minutes, reduce oven to 325 degrees, cover pie with foil so as not to overcook the crust, and bake for an additional 20 to 25 minutes.