Pie Crust
Ingredients
- 1 lb flour see #1 below
- 8 oz unsalted butter, cold, and cut into 1" cubes 2 sticks
- 1/2 tsp salt if using unsalted butter
- 1/2 cup ice cold water see #2 below
Instructions
- Place the flour, butter, and salt in a food procecssor, and pulse a few times, until the smallest pieces of butter are about the size of large peas.
- Slowly add 1 tbsp of water and pulse a few more times. Repeat until the dough starts to come together, but is still a little crumbly. The amount of water will vary a lot based on the flour you're using.
- Shape into a ball, cover with clingwrap, and let rest in the refrigerator for at least 1 hour.
Notes
- Measure the flour by weight, not volume (approx 4 cups).
- You might need up to 3/4 cup of cold water. The dough should hold its shape when you squeeze a small ball in your hand.
Apple Pie Filling
Ingredients
- 4.5 lbs Mix of Granny Smith, Honeycrisp, Braeburn, and Golden Delicious. Approx 8 large applies Mix is ideal, 2 types is okay, but not mandatory.
- 1/2 cup sugar, divided into 1/4 cups
- 2 tsp fresh lemon juice
- 1/2 tsp cinnamon
Instructions
- Peel and core the apples and slice into 1/2-inch thick wedges. Toss apples with 1/4 cup of the sugar, place in a colander set over a large bowl, and drain for 1 1/2 hours.
- Transfer the drained liquid to a small saucepan, place over medium heat, and cook until it is reduced down to 2 tablespoons, then set aside to cool.
- Toss the apples with the remaining 1/4 cup sugar, 2 tsp lemon juice, and 1/2 tsp cinnamon.
Preheat oven to 425F.
Line a half baking sheet with parchment paper.
Remove one disk of dough from the refrigerator. Place the dough on a lightly floured piece of waxed paper or parchment paper, lightly sprinkle the top with flour, and roll out into a 12-inch circle. Place in a 9 1/2- to 10-inch tart pan that is 2 inches deep. Gently press the dough into the side of the pan, crimping and trimming the edges as necessary. Dock the bottom crust.
Arrange the apples in the unbaked pie shell in concentric circles starting around the edges, working toward the middle and forming a slight mound in the center of the pie. Pour any liquid that remains in the bowl over the apples.
Roll out the second disk of dough as the first. Place this dough over the apples.
Press the edges of the dough together around the rim of the pie. Brush the top crust with the reduced juice, but avoid the rim. Trim off any excess dough.
Place the pie on the prepared half-sheet plan and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake until the apples are cooked through by not mushy, about 20 minutes. Remove to a wire rack and cool at least 4 hours before serving.
A thin lattice of bacon instead of the top layer is kind of epic, I’ll work out the timing for this and update the page.
Yes, bacon.
Serve it wish some sharp cheddar, and fresh ice cream that should be ready by the time the pie is cool enough to serve if you made it at the start.