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Delicious Apple Pie

by Affluent Magazine

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Delicious Apple Pie The Apple Pie, with its two rounds of pastry enclosing slices of cinnamon sugared apples, is a North American favorite. While some like their slice of apple pie served plain, others like it with a scoop of vanilla ice cream, a dollop of softly whipped cream, or with melted cheddar cheese. Fall is the best time of year to enjoy apples. Pick some up at an orchard near you, and try this delicious, easy to make recipe for your family and friends.

Yield: Serves 6-8

Ingredients
  • 3 tablespoons all-purpose flour
  • 1 teaspoon finely grated fresh lemon zest
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon salt
  • 2/3 cup plus 1 tablespoon sugar
  • 2 1/2 pounds apples, peeled, cored, and each cut into 10 wedges
  • 1 tablespoon fresh lemon juice
  • Pastry dough (see recipe below)
  • 1 large egg, lightly beaten    
Accompaniment: Dollop of whipped cream, or a scoop of vanilla ice cream (optional)

Preparation

1. Put a large baking sheet in middle of oven and preheat oven to 425°F.

2. Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar and gently toss with apples and lemon juice.

3. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch (4-cup) glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.

4. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into an 11-inch round.

5. Spoon filling into shell, then cover with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with remaining tablespoon sugar.

6. Cut 3 steam vents in top crust with a small sharp knife.

7. Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cool pie to warm or room temperature on a rack, 2 to 4 hours.

Cooks Notes: Make this pie with a combination of tart apples — such as Winesap, Empire or Granny Smith — and sweet varieties like Fuji, Golden Delicious, McIntosh, Jonagold, Idared, or Mutsu (you’ll need about 6 apples total).

Pastry Dough Recipe

Yield: Makes enough for 1 double-crust 9-inch pie

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup cold vegetable shortening
  • 1/2 teaspoon salt
  • 4 to 6 tablespoons ice water                                                                 
Special equipment: a pastry or bench scraper

Preparation
1. Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.

2. Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)

3. Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and form into 2 balls, then flatten each into a 5-inch disk.

4. Wrap disks separately in plastic wrap and chill until firm, at least 1 hour.

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