post #1 of 1
Thread Starter 
I'm not American but here's a killer recipe for a great apple pie. Just wanted to share my personal opinions on what makes a great pie for me, it's an all butter crust and because of it it has more texture (some would call it a bit "tough") but I like a crust that can stand up to the apples and ice cream/cheddar/whatever else you want to put on it. The filling is quite spice-heavy, which I love in an apple pie... if you like a filling that has more clean apple taste you're free to adjust it... but again I think the spices compliment it well, gives it a great homemade/grandma taste and it's killer with a great vanilla ice cream.

Pie Dough (basically a 3-2-1 dough)
1.5 pounds pastry or all purpose flour
1 pound ice cold butter
0.5 pounds/1 cup ice water (not including the ice)
2 oz. sugar
1 tsp salt
1 tsp lemon juice

3 pounds apples (I like good old granny smith), peeled, cored, sliced
1 tbls cinnamon
1 tsp nutmeg
1 tbls melted butter
8 oz. sugar
pinch of salt
2 oz. cornstarch
juice of half a grilled lemon (burn that sucker)

Preheat oven to 375 or convection oven to 360

Make the filling by simply tossing all the ingredients together until the mixture is well coated and without lumps of dry ingredients

Make the dough by sifting the dry ingredients together.

Afterwards, grate the butter using a box grater (use the largest holes) then add to the dry ingredients. Mix the butter and dry ingredients together gently and quickly (sort of tossing it together like a salad) with your hands while rubbing the flour butter mixture in your palm (best to have cold hands or work fast) and breaking down the larger clumps of butter.

Once the dough has the consistency of large crumbs (you don't want to mash it too small or have your hands become greasy) slowly add the ice water (sans ice) and gently incorporate with your hands until it comes together in a ball, if you can't incorporate every last crumb of dough into the mass that's fine, it'll hydrate while you let it rest. Amount of water depends on humidity as well so use your senses. Just make sure the dough isn't wet and sticky and if it is you can add more flour.

Split the dough in two, shape it into a fat disk and allow the dough to rest in the fridge (or even freezer) for at least an hour and then it can be used for rolling.

Using a rolling pin (or a good bottle of wine or alcohol) quickly roll out the two rounds of dough to fit a 10 inch pie plate or dish, leaving a 1 inch border dangling. Drape one sheet of dough over the bottom of the plate and add eggwash over the entire bottom, then sprinkle a bit of flour over top.

Lay (or just dump in) the apples out around the dish and pile it up in the centre (so it looks like a little hill of apple slices), if there's some liquid from the marination just spoon a few tablespoons in as well. Drape the top layer of dough over the whole contraption. Trim the edge of the pie and then pleat it in any manner you wish (I like the 'v' pleat). Apply eggwash to the top of the pie and cut a few small holes through the top of the pie for venting steam. Chill in the fridge or freezer for another 15 minutes then place in the oven for 50 minutes.

When the pie is done allow for it to cool on a windowsill and serve to hungry guests or greedy forest critters. Beware of bear attack.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender