Apple Pie

Sometimes you just feel like a warm slice of apple pie, filled with a sweet, tart apples and a flaky crust.  It's still winter in New England and fruit pies are your ultimate comfort food.  My second choice would be rhubarb, but my rhubarb patch is still covered in snow.  So, those big juicy Granny Smith apples in my fridge were going to be transformed into a classic deep dish apple pie.

For this pie, I decided to make a Pate Brisee - a pie crust using only butter.  I've tended to stay away from vegetable shortening due to the trans fat issue and anyway, butter has the best flavor.  If you haven't made pie crust before, always remember to use very cold butter and iced water, and chill the dough before baking - this ensures a flaky light crust. So, a cool kitchen or cold marble slab is ideal for pastry making.  It's a good idea to practice making pie dough, there are so many recipes for pies, galettes, quiches and tarts.  It's so quick and easy using a food processor, and more importantly, it keeps the dough cold.  If you make the dough by hand, use your fingertips or a pastry cutter, to prevent the butter melting.  If you still see lumps of butter in your dough, then that's a good thing - these will melt in the oven and form the flaky layers in the finished crust.

Apple Pie

(Makes 9 inch pie) 

Ingredients: 

 Pie crust:

2 1/2 cups all-purpose flour 

1 teaspoon salt

1 tablespoon sugar

2 sticks unsalted cold butter, cut into 1/2 inch cubes

1/4 - 1/3 cup ice cold water
Filling:

5 or 6 large Granny Smith apples

Juice of 1/2 lemon

1/2 cup granulated sugar

2 tablespoons flour

1 teaspoon cinnamon

Equipment: 9 inch pie plate, rolling pin

Directions:

• If using a food processor, place the flour, salt and sugar in the bowl.  
• Add the cubed cold butter and pulse the mixture until the butter breaks down into pea sized pieces.

• Add 1/4 cup ice cold water (use a sieve to remove ice cubes) and continue pulsing a few more times - take a handful of the mix and squeeze firmly. The dough is ready if the crumbs stick together to form a dough.   If the dough needs more water, add 1 tablespoon at a time.
• Turn the loose mixture onto a clean working surface.  Press together with your hands to form a dough, do not knead or work too much - this will melt the butter.
• Divide the dough into 2 pieces, flatten into discs and wrap in plastic wrap.  Refrigerate for 1 hour.

• While the dough is resting, prepare the filling.  Peel the apples and slice thinly, removing the core.
• Place in mixing bowl and toss with the lemon juice.  Stir in the sugar, cinnamon and flour, so the apples are thoroughly coated.

• Preheat oven to 400 degrees Fahrenheit.
• On a lightly floured surface, roll out one of the discs about one inch bigger than the size of the pie plate.  Transfer to the dish.
• Fill the pie plate with the apple mixture.
• Roll out the second disc and cover the apples.  Trim the dough to the match the bottom layer, then tuck the edges under to form a crust.  The edge may be pressed together or crimped.
• Brush the top of the pie with milk and sprinkle with extra sugar.  Cut 3 or 4 slits into the top to allow steam to escape.
• Place on parchment or foil lined baking tray and bake for 30 minutes.  Then lower heat to 350 degrees F. and bake for a further 30 or 40 minutes or until the juices start bubbling out of the pie.
• Cool for at least one hour before cutting.