Apple Pie
makes 1 9" pie
FILLING
6-8 Granny Smith Apples
juice from 1 lemon
3 Tbsps unbleached all-purpose flour
1/3 cup granulated sugar
1/3 cup dark brown sugar
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
2 Tbsps unsalted butter
TOPPING
1 Tbsp heavy cream
1 Tbsp granulated sugar
1/2 tsp or more ground cinnamon
1 pie crust for a double-crusted pie
1. Mix your pie crust and let chill for at least 1 hour. After crust is chilled, preheat oven to 425F.
2. Peel and slice your apples. I like good size chunks of apples so I usually get about 8-10 pieces from an average sized apple. Place sliced apples into a large bowl and toss with lemon juice.
3. Toss apples with flour, sugar and spices. Let sit for 10-15 minutes while oven heats and you roll out the pie crust.
4. Remove chilled pie dough from the fridge and pull off 1/3 of the dough for the bottom crust and return the rest of the dough to the fridge. For the chunk of crust into a flat disc. Tear off two rectangles of waxed paper, make sure they are bigger that your pie plate.
5. Place one piece of waxed paper on the counter, place the disc of dough in the center and place the other piece of waxed paper on top. Roll out the crust between the waxed paper, rotating a 1/4 turn after each roll, until the crust is big enough to nest in the pie plate with about 1/2" of overhang.
6. Carefully peel back the top piece of waxed paper and pick the crust up with the bottom piece of waxed paper and carefully peel it off as you lay the crust in the pie plate.
7. Mound the apple mixture into the center of the crust-lined pie plate. Dot with butter.
8. Pull half of the remaining pie crust out and return the last piece to the fridge for a single crust pie or quiche. Repeat steps 4, 5 & 6 to get the top crust rolled out and carefully placed on top of the pie. Fold the crust under itself and pinch together to get a scalloped effect or press with a fork.
9. Cut 3 slits in the top of the crust at a steam vent. Mix the cinnamon and sugar topping together. Brush the crust with heavy cream and sprinkle liberally with cinnamon sugar.
10. Place on a foil-line baking sheet and into the heated oven. Bake at 425F for 20 minutes, then lower the heat to 375F and bake for another 30-40 minutes, until golden brown and the filling is bubbling. Remove from the oven and let cool for 2 hours before serving.
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