This pastry was made from a recipe page torn out of the Chicago Tribune Sunday Magazine in the summer of 1998. And one Friday night that fall, I decided I’m gonna make a pie. I’ve got a pie plate. I’ve got a pantry full of pantry things. I’ve got sticks of butter. I’ve got apples. I even have a food processor! (Benefits of teenage life with parents that have accumulated all the kitchen accouterments). So, with 20/20 on in the background, I got to work. And 2 hours later this tart and sweet, perfectly flaky pastry solidified baking as a personal identifier.
22 years later I still make the same pie. I don’t make it exactly the same way – I have made it my own. I’ve multiplied the dough measurements by 1.5 finding the given amounts to not be enough. I mix the dough by hand now – there came a time in my life void of a food processor. Not void of pie! Because pie makes everything better.
Apple Pie
INGREDIENTS
Basic Pie Pastry for 9-inch Double-Crust pie
- 3 cups all-purpose flour
- ¾ tsp salt
- 9 ounces cold, unsalted butter - 2 1/4 sticks of butter
- ¾ cup ice-cold water - add gradually, may not need all of it
Apple Pie Filling
- 4-5 granny smith apples
- ½ cup light brown sugar - if using dark brown sugar use 1/4 cup
- ¼ cup granulated sugar - if using dark brown sugar use 1/2 cup
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 tbsp cornstarch
- zest of one large lemon
Finishing Touches
- 1 tbsp chilled unsalted butter - for dotting filling
- milk - for brushing onto top crust
- granulated sugar - for sprinkling on top
METHOD
For the Dough
- Dough can be mixed using a pastry cutter or food processorCombine flour and salt (make sure to mix well)Cut butter into small pieces and add to flour mixture Bring the dough together until coarse crumbs form using a pastry cutter or food processorGradually add just enough cold water to evenly moisten the dough Turn out onto a surface and knead into a round flat disk - avoid overworking Form into a round flat disk, wrap in cling film, refrigerate for 1 hour
For the Filling
- In a large bowl whisk together: sugars, cinnamon, nutmeg, cornstarch, and lemon zestPeel and thinly slice applesToss apples in sugar mixture to coat
Assembly
- Preheat oven to 400°F
- Roll about ⅔ of dough into a round large enough to fill an ungreased pie plate. Do not cut any overhangFill the pie with Apple mixture and dot the top with butterRoll the remaining dough into a 10-inch circleCover the filling with the remaining doughExcess dough can be folded in/under or trimmed with a knifeCrimp edges all around to seal the top and bottom crusts together Cut 3 to 4 slits into top crust - these vents will allow steam to escape during bakingBrush the top lightly with milkSprinkle the top with coarse or granulated sugar
Bake
- Place pie on a sheet pan in the center of ovenBake for 50-60 minutes or until top crust is well-browned and fruit filling is bubbling hotRemove pie from the sheet pan onto a rack. Allow pie to cool from hot to warm before serving.
