Apple Pie – Joyofbaking.com *Video Recipe*

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Apple Pie has two layers of buttery crisp pastry enclosing slices of
tangy sweet apples covered with cinnamon

sugar. It is an American classic. While perfect on its own, you may
want to try it with a scoop of vanilla ice cream, a dollop of

softly whipped cream, or with a slice of sharp cheddar cheese. 

We start this

Apple Pie by making the Apple Filling. I do this step
first, even before I make the pastry, because I like to macerate the
apples slices with a little lemon juice, white and brown sugars, and
ground cinnamon for about one to two hours. As the apple slices sit, they
release their juices. Then we take these juices, along with some cornstarch,
and boil them until they’re wonderfully thick and translucent. This
flavorful mixture is then added back to the sliced apples and the result is a
delicious apple filling. The added benefit of this technique is there
won’t be a large
gap between the baked apples and the top pastry crust that you often have
with apple pies. The gap occurs because apples contain water and as the
pie bakes the apples release their juices causing the apples to shrink,
which often leaves a large gap between the baked apples and the top
crust. Macerating the apples first solves this problem.

As far as what type of apples to use, I like to use a
tart tasting apple with a firm
texture so it will not lose its shape, and become mushy, when baked. Granny Smith,
Honey Crisp, Gala, Golden Delicious, and Braeburn are some year round
favorites. And I like to mix two or three different varieties of apples
(in this video I used Granny Smith, Honey Crisp, and Gala) which gives a
wonderfully complex flavor to the apple filling. Also, during the Fall,
try to use locally grown apples as they have superior flavor and texture,
and there is the added bonus of supporting your local farmers.

Lastly, when you pull the baked pie out of the oven there is the
temptation to cut into it right away. Resist doing this. Fruit pies need
several hours to set so that when you cut into them the fruit is
juicy but their juices are nice and thick. 

Related
Recipes You May Like

French Apple Tart

Apple Crumble Pie

Apple Galette

Apple Tart

 Apple Turnovers

Apple Crisp

Apple

Filling: Place the
slices of apple in a large bowl and toss with the lemon juice. Add the sugars,
ground cinnamon, nutmeg, and salt and toss to combine. Put the apples in a
large strainer, cover with plastic wrap, and place over a large bowl (to capture the juices). Let the apples drain for about
1 to 2 hours.

While the apples are
macerating, make the pie crust.

Pie Crust: In a food processor, place the flour, salt, and sugar and process

until combined. Add the butter and process until the mixture resembles coarse

meal (about 10 seconds). Add
about 1/4 cup (60 ml) water and process until the pastry just holds
together when pinched. If necessary, add more water. 

Turn the dough onto your work surface and gather into a ball. Divide the dough in half
(about 335 grams each), flattening

each half into a round, cover with plastic

wrap, and refrigerate for about one hour or until firm. (This
will chill the butter and relax the gluten in the flour.)

After the dough has chilled sufficiently,

remove one portion of the dough from the fridge and

place it on a lightly floured surface.

Roll the pastry into a

12 inch (30 cm) circle. (To prevent the

pastry from sticking to the counter and to ensure uniform thickness, keep

lifting up and turning the pastry a quarter turn as you roll (always roll from

the center of the pastry outwards).) Fold the dough in half and gently transfer to a
9

inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the

pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator. 

Then remove the second round of

pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment

lined baking sheet, cover with plastic wrap, and place in the refrigerator. 

Apple Filling:
After the slices of apples have macerated for about 1 to 2 hours, you should
have about 1/2 cup (120 ml) of apple juice. Pour the juice into a saucepan. Place
over medium high heat and boil the juices for about one minute. Then remove from
heat. In a small bowl whisk the cornstarch with about 1/2 – 1 tablespoon water,
until you have a thick paste. Whisk the cornstarch mixture into the apple
juices. Return to heat and boil, whisking constantly, until the mixture is
translucent (about 1-2 minutes). Let cool to room temperature.

Next, transfer the
drained apples slices to a large bowl, add the cooled apple mixture,
and toss to combine. Pour the apple filling into the chilled pie
crust. Dot with the butter. Gently place the top crust over the
apples. Tuck any excess pastry under the bottom crust and then crimp
the edges using your fingers or a fork. Using a sharp knife, make
five- 2-inch (5 cm) slits from the center of the pie out towards the
edge of the pie to allow the steam to escape. Cover the pie with
plastic wrap and place in the refrigerator to chill the unbaked pie
while you preheat the oven.

Preheat the oven to 425

preheating the oven.

In a small bowl whisk
the egg with the water. With a pastry brush, brush the top of the
chilled pie with the egg wash and sprinkle with granulated white sugar
or sparkling sugar.
Set the pie on the baking sheet and bake for about
45 to 55
minutes or
until the pastry is golden brown and the juices start to bubble
through the slits. If needed, cover the

edges of the pie with a
pie shield or foil to prevent over browning
after about 30 minutes. Remove the pie from the oven and place on a
wire rack to cool for about 3-4 hours before cutting. Serve warm or at
room temperature with vanilla ice cream or softly whipped cream. Store
at room temperature for 2 days or in
the refrigerator for 3 to 4 days.

Makes one 9 inch (23 cm) pie.

View comments on this recipe on YouTube

Apple Filling:

3 pounds (1.3 kg)

tart apples (about 5 large), peeled, cored, and cut into 1/4 inch
(.6 cm) thick slices

1

tablespoon lemon juice

1/4 cup

(50 grams) granulated white sugar

1/3 cup

(65 grams) light brown sugar

1 teaspoon
ground cinnamon

1/4

teaspoon ground nutmeg (optional)

1/4

teaspoon (1 gram) salt

1

1/2 tablespoons (15 grams) cornstarch

1/2 – 1 tablespoon water

2

tablespoons (25 grams) butter, cut into small pieces

Pie Crust:

2 2/3 cups (350 grams)

all-purpose flour

1 teaspoon
(4 grams) kosher salt

2 tablespoon (30 grams)

granulated white sugar

1 cup (225 grams)

unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces

1/4 to 1/2 cup (60 – 120 ml) icy
cold filtered

water

Egg
Wash:

1 large
(50 grams) egg

1 teaspoon
water