My wonderful in-laws are here for the weekend. As my father-in-law loves apple desserts as much as I do, I had a good excuse to bake an apple pie for dessert. I’ve always been fond of Nick Malgieri’s recipe…he suggests sauteing the apples before baking to avoid that big space between the top crust and filling in your finished product. I love using a variety of apples for the best tasting pie…mmmmmm...it was fabulous with a scoop of vanilla ice cream! And you can see that butter plus a bit of baking soda makes an extra flaky crust.
Apple Pie…adapted from Nick Malgieri
2 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 sticks cold butter, cut into tablespoon slices
4-6 tablespoons very cold water (I like to add a few ice cubes to a measuring cup with about a half cup of water…use that to pour into your measuring spoon).
Combine flour, salt and baking powder in food processor and pulse a couple times to mix. Add butter and pulse till mixture looks like coarse cornmeal…about 15-20 short pulses. Sprinkle with 4 tablespoons of water and pulse about 5 times. Squeeze a small amount of dough between your fingers…if it doesn’t hold together add up to 2 more tablespoons of water, one at a time, and pulse. Recheck dough after each addition till it holds together. (You can also do this by hand…use a pastry blender or two knives to “cut” the butter into the dry ingredients).
Put half of dough on a piece of plastic wrap and form into a disk. Wrap completely and repeat with other half. Refrigerate disks at least an hour before rolling.
3 pounds apples (I used golden delicious, Granny Smith, and Jonagolds), peeled and each cut into 8 slices
3 tablespoons butter
1 tablespoon fresh lemon juice
2/3 cup sugar (you may use more or less depending on sweetness of apples)
1 teaspoon cinnamon
Dash of salt
Melt butter in large saute or frying pan. Saute apples for about a minute, gently stirring to coat apples with butter. Add lemon juice and sugar and cook till apples are just tender, about 5 more minutes. Sprinkle with cinnamon. Allow to cool while rolling out bottom crust.
Preheat oven to 400º.
Place bottom crust into 9-inch pie plate. Fill with apples. Roll out top crust and place over apples. Seal edges and flute if desired. Cut a few vents into top crust to allow steam to escape. If desired, whisk egg with salt. Brush lightly over crust and sprinkle with sugar.
Place pie plate on sheet pan to catch any drips (since much of the moisture is removed by precooking, this isn’t a big problem). Reduce oven temperature to 375º, and bake for about 40 minutes, till top is browned and filling is bubbling. Cool on rack. Serve with vanilla ice cream if desired.