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Classic Apple Pie

Posted By Jennifer On November 30, 2007 @ 12:26 pm In pies & tarts | Comments Disabled

Read and see more about this pie and the leafy crust at Bake or Break. Recipe adapted from Martha Stewart’s Baking Handbook.

  • 1 recipe pie crust
  • 3 Tablespoons all-purpose flour, plus more more dusting
  • 1 large egg yolk
  • 1 Tablespoon heavy cream
  • 3 pounds assorted apples, peeled, cored, and cut into 1/4-inch slices (Martha suggests Macoun, Granny Smith, Cortland, Jonagold, or Empire)
  • 2 Tablespoons fresh lemon juice
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon salt
  • 1 Tablespoon unsalted butter, cut into small pieces
  • sanding sugar, for sprinkling (We made this optional)
Roll out one portion of pie crust into a 12-inch round. Brush off excess flour. Fit dough into a 9-inch pie plate, pressing it into the edges. Trim edges to a 1/2-inch overhang. Roll out other half of pie crust to the same size and transfer to parchment on a baking sheet. Chill both until firm, about 30 minutes.

In a small bowl, whisk egg yolk and cream to make an egg wash. Set aside.

In a large bowl, mix apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Arrange apples in pie shell. Dot with butter.

Brush the rim of the pie shell with egg wash. Cut out rolled-out pie crust into desired shapes. Arrange cut-outs on top of apples to cover well but with some spaces for venting. Brush the top with egg wash and sprinkle with sanding sugar, if desired. Freeze about 30 minutes or until firm.

Preheat oven to 400°, with the rack positioned in the lower third of the oven. Place pie on a lined baking sheet. Bake about 20 minutes, until crust begins to turn golden.

Reduce oven to 350°. Bake about 40 to 50 minutes, rotating pan halfway through. Crust should be a deep golden brown and the juices should be bubbling and have thickened. Cool on a wire rack.


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