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Spicy Apple Pie:
Serves 6-8
Filling:
8-10 apples(Granny Smith,Pink Lady or Fuji)peeled,cored & sliced 1/4" thick,about 8 cups
1/2 c.firmly packed light brown sugar
1/2 c.granulated sugar
3 T.cornstarch
1/2 tsp.salt
1 tsp.cinnamon
1/2 tsp.apple pie spice(Or 1/4 tsp.nutmeg,1/8 tsp.allspice & 1/8 tsp.cardamom)
4 T.butter,melted
2 T.fresh lemon juice
Pie Crust:
2&1/2 c.all-purpose flour
1/2 tsp.salt
2 sticks butter,cold
6-8 T.ICE COLD water
1 egg,beaten w/2 T.water
1/2 tsp.sugar,for dusting
To Make The Filling:
Preheat the oven to 400 degrees F.Butter a 3 quart baking dish.
In a large bowl,combine the apples w/the sugars,cornstarch,salt & spices,stir to coat thoroughly.Stir in melted butter & lemon juice.
Cover the baking dish w/foil & cut large vents in the foil.Bake for 35 minutes.Remove the foil,stir the apples,let cool to room temperature.
To Make The Pie Crust:
Combine the flour & salt in a food processor.Quickly cut the cold butter into small pieces,being careful not to warm it w/your hands,add it to the flour mixture.
Pulse the flour mixture in short blasts(5 seconds each)till the butter bits are about the size of peanuts.Add 6 T.ice water & continue to pulse in short blasts till incorporated.Check the consistency of the mixture by squeezing it in your hands.If its floury & doesn't hold together,drizzle in a bit more ice water & pulse again.As soon as dough holds together,remove it from the processor & place it on a lightly floured surface.Divide the dough in half & roll each half into a ball.Then press it into a disc,cover w/plastic wrap & place in refrigerator to rest for an hour.
Remove the first ball of dough from the refrigerator(Leave the second one in refrigerator till you are ready for it)& roll out onto a lightly floured surface till its 12" in diameter(It helps to rotate the dough between rolls & to flip it occasionally,dusting as necessary w/a little more flour to avoid sticking.)Place dough in a 9" pie pan,pressing gently along the base & sides of the pan.Add the cooled apple mixture.Then repeat the dough rolling steps w/the second ball of dough & place it over the apple pie filling.Trim the dough so only about 1/2"is hanging over,then turn the edges under & crimp them w/your fingers.
Cut vents into the top crust.Brush some of the egg mixture over the center of the pie.Cover the edges w/aluminum foil & dust the pie lightly w/sugar.
Bake 20 minutes.Remove the foil & bake till crust is golden,20-30 minutes more.Let cool to warm or room temperature before slicing.
Serves 6-8
Filling:
8-10 apples(Granny Smith,Pink Lady or Fuji)peeled,cored & sliced 1/4" thick,about 8 cups
1/2 c.firmly packed light brown sugar
1/2 c.granulated sugar
3 T.cornstarch
1/2 tsp.salt
1 tsp.cinnamon
1/2 tsp.apple pie spice(Or 1/4 tsp.nutmeg,1/8 tsp.allspice & 1/8 tsp.cardamom)
4 T.butter,melted
2 T.fresh lemon juice
Pie Crust:
2&1/2 c.all-purpose flour
1/2 tsp.salt
2 sticks butter,cold
6-8 T.ICE COLD water
1 egg,beaten w/2 T.water
1/2 tsp.sugar,for dusting
To Make The Filling:
Preheat the oven to 400 degrees F.Butter a 3 quart baking dish.
In a large bowl,combine the apples w/the sugars,cornstarch,salt & spices,stir to coat thoroughly.Stir in melted butter & lemon juice.
Cover the baking dish w/foil & cut large vents in the foil.Bake for 35 minutes.Remove the foil,stir the apples,let cool to room temperature.
To Make The Pie Crust:
Combine the flour & salt in a food processor.Quickly cut the cold butter into small pieces,being careful not to warm it w/your hands,add it to the flour mixture.
Pulse the flour mixture in short blasts(5 seconds each)till the butter bits are about the size of peanuts.Add 6 T.ice water & continue to pulse in short blasts till incorporated.Check the consistency of the mixture by squeezing it in your hands.If its floury & doesn't hold together,drizzle in a bit more ice water & pulse again.As soon as dough holds together,remove it from the processor & place it on a lightly floured surface.Divide the dough in half & roll each half into a ball.Then press it into a disc,cover w/plastic wrap & place in refrigerator to rest for an hour.
Remove the first ball of dough from the refrigerator(Leave the second one in refrigerator till you are ready for it)& roll out onto a lightly floured surface till its 12" in diameter(It helps to rotate the dough between rolls & to flip it occasionally,dusting as necessary w/a little more flour to avoid sticking.)Place dough in a 9" pie pan,pressing gently along the base & sides of the pan.Add the cooled apple mixture.Then repeat the dough rolling steps w/the second ball of dough & place it over the apple pie filling.Trim the dough so only about 1/2"is hanging over,then turn the edges under & crimp them w/your fingers.
Cut vents into the top crust.Brush some of the egg mixture over the center of the pie.Cover the edges w/aluminum foil & dust the pie lightly w/sugar.
Bake 20 minutes.Remove the foil & bake till crust is golden,20-30 minutes more.Let cool to warm or room temperature before slicing.