APPLE PIE

Aw yeah. The classics make another appearance.

Last year for Christmas, my uncle bought me this strange contraption. It peels, cores, and slices an apple in like… 20 seconds. It’s AMAZING. I love it. You need about 12 apples to make an apple pie, and if you’re peeling and coring every one manually, you’re going to start hating life pretty quickly. I did it once and thought, “Yeah. That’s enough apple pie for me.” But now what excuse do I have?

I’m pretty sure it was my uncle’s plan all along.

Rating: Great pie!

(That’s what all the boys say. Ba-doom tssh! )

APPLE PIE
All-purpose flour, for dusting
Pâte Brisée
3 pounds (about 12) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
3 tbsp all purpose flour
2 tbsp freshly squeezed lemon juice
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
2 tbsp unsalted butter, cut into small pieces
1 egg yolk, for egg wash
1 tbsp heavy cream, for egg wash
sanding sugar

Preheat oven to 450º F with rack set in lowest position. On a lightly floured surface, roll out one disk of dough to a 13-inch round, about ⅛ inch thick. Fit dough into a 9-inch glass pie plate. Refrigerate for at least 30 minutes.

Place lemon juice in a large bowl. Peel, core, and cut applies into 1/4-inch-thick slices; halve crosswise, and add to bowl with lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.

Combine egg yolk and cream to create your egg yolk.

On a lightly floured surface, roll our remaining disk of dough to another 13-inch round, about 1/8-inch thick.

Remove your dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in centre; dot with butter. Lightly brush rim of pie shell with egg wash. Lay your second circle of dough over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.

With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.

To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)

With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from centre.

With a pastry brush, douse your pie with the egg wash and sprinkle generously with sanding sugar. Put your pie in the fridge for at least 30 minutes.

Place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 60 to 75 minutes more. If edges brown too quickly, cover with aluminum foil.

Cool completely, at least 3 hours, before serving.

Source: Martha Stewart’s Pies & Tarts