Apple Pie
Yields: 8 servings
Prep: 1.5 hours, cooks about 1 hour
Let’s be honest, the best part about any pie is the crust. Light, buttery, and flakey crust is the perfect vessel for whatever filling you choose. The addition of vodka to this crust is what sets it apart from the rest. Vodka allows the flour to hydrate and roll easily without toughening the glutens too much. Use this pie crust for any filling of your choice. Apple, peach, cherry, pumpkin- all work well with this delicious and crisp crust.
Crust Ingredients:
1 cup (2 sticks) unsalted butter, cold
2 1/2 cups all-purpose flour
1 tsp. kosher salt
1 tsp. granulated sugar
2 tbsp. vodka
1/3-1/2 cup water
Ice cubes
1 egg
1 tbsp. heavy cream
Filling Ingredients:
6-7 large baking apples (Jonagold, Granny Smith, Cortland, etc)
Juice of 1 lemon
1 tbsp. corn starch
2 tbsp. water
2 tsp. vanilla
1/4 cup sugar
1/4 cup brown sugar, packed
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/2 tsp. kosher salt
1/4 cup unsalted butter
Special Equipment:
Food processor
8 or 9 inch pie plate
Rolling pin
12 inch ruler
Pastry brush
Directions
Step One:
Peel, core, and slice apples into thin strips, about 1/8 inch. Pour juice of one lemon over apples and coat thoroughly.
Step Two:
Create a slurry by whisking together corn starch and 2 tablespoons of water until dissolved. Add slurry, vanilla, sugars, spices, and salt to apples. Mix thoroughly and set aside at room temperature to macerate for at least 1 hour, no more than 3.
Step Three:
Start crust by pouring 1/3 cup water and 2 tablespoons of vodka over a handful of ice cubes to chill. Set aside.
Step Four:
In a small bowl, whisk together flour, salt, and sugar. Cube very cold butter into 1/4 inch pieces and toss in flour mixture. Pour flour and butter into a food processor and pulse until mixture resembles small peas.
Step Five:
Add water/vodka mixture to food processor one tablespoon at a time. Pulse a few times between each tablespoon. You may not need all of the liquid, or you may need more. You want just enough until the dough comes together and starts to form a ball on its own inside the food processor. Texture should feel like a baby’s butt!
Step Six:
Weigh dough and divide equally in two. Form each into a disk and wrap tightly with plastic wrap. Chill for 30 minutes.
Note: If your pie only needs a single-crust you can halve this recipe and it turns out just as well!
Step Seven:
Once apples are fully macerated preheat your oven to 400º. Grease pie plate thoroughly with butter.
Step Eight:
Generously flour your counter and rolling pin. Place one of the dough disks in the center and sprinkle with more flour. Begin to roll out dough by placing rolling pin in the center of the disk and rolling outward toward the edges. Turn dough 90º every few rolls until the dough is a few inches larger than your pie plate and about 1/8-1/4 inch thick.
To measure just flip your pie plate upside down over dough and assure there is at least an inch of excess trim.
Step Nine:
Press dough into pie plate, making sure to remove any air bubbles. Using a fork, evenly prick across the bottom of the dough 10-15 times. Add in apples and dollop with the last 1/4 cup of butter. Chill while you roll the next dough.
Step Ten:
Repeat step eight for the second disk. Once rolled flat, using a ruler, measure and cut dough into equal sized strips. I suggest 1 inch strips but you can do smaller or larger depending on how much time you want to invest in making the lattice. Larger, less time. Smaller, more time.
Step Eleven:
Whisk together one egg with a tablespoon of heavy cream to make the egg wash. Brush the rim of the crust with wash before starting lattice.
Step Twelve:
To start the lattice, place one strip horizontally across the top of the pie and one strip vertically down the left side, to make a right angle. Pull back the horizontal strip and place another strip vertically down the pie. Replace horizontal strip and continue the over-under pattern with all vertical strips.
To add the horizontal strips, pull back every other vertical strip from bottom to top and place horizontal strip across the pie. Do the same for the remaining horizontal strips being sure to alternate which vertical strips you pull back each time.
If you’re a visual learner, here’s a great video to check out on how to lattice.
Step Thirteen:
Crimp the edges of the crust either with the tines of a fork or pinch using your thumb and two knuckles. Trim off any excess dough from the edges.
Step Fourteen:
Brush the whole pie generously with egg wash, being sure to get in between the lattice as well. Option here to top pie with granulated or turbinado sugar for extra crunch.
Step Fifteen:
Bake on the middle rack for 1-1.5 hours or until the crust is golden and filling is bubbling. Timing will vary depending on the size and material of your pie plate. Just look for that deeply golden crust!
If it seems like the crust is getting too dark but the filling is not yet cooked, cover the crust with tin foil for the rest of the bake.
Let rest for at least an hour. Filling will run everywhere if you cut right away. Serve with vanilla ice cream, fresh whipped cream, or straight up!
Waste Not!
Have lots of excess dough from trimmings? Roll left over pieces out into a rectangle about 1/8 inch thick. Sprinkle with a handful of sugar and cinnamon and roll into a log. Cut log into 1/4-1/2 inch slices and bake at 400º until golden brown, 10-12 minutes. Quick and easy pinwheels!
