Spiced Apple PieAmerican apple pie. What more can be said. When your guest or family taste this pie they will be amazed at your level of baking skill. It takes a bit of work in the kitchen but the end result is well worth it! This double crusted dessert will have you begging for more.
Serves 8
What you will need
* 9-inch (23 cm) glass pie plate, greased
* Rimmed baking sheet
* 1 recipe Sour Cream Pie Pastry Dough or 1 Large-Batch All-Purpose Vegan Pastry Dough, chilled (see recipes, below)
Filling ingredients
* 6 large Granny Smith apples, peeled, cored and thinly sliced
* 1 cup (250 mL) granulated sugar (see Tips, below)
* 1⁄4 cup (50 mL) all-purpose flour (see Tips, below)
* 1 tablespoon (15 mL) sweet Marsala, optional
* 1 teaspoon (5 mL) ground cinnamon
* 1 teaspoon (5 mL) ground nutmeg
* 1⁄2 teaspoon (2 mL) ground allspice
* Cream, milk or soy milk
* Coarse or granulated sugar
Directions
Preheat oven to 425 degrees F (220 degrees C).
Divide pastry dough into 2 pieces, one slightly larger than the other. On a lightly floured surface, roll out larger piece of dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper).
Press dough into prepared pie plate. Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling. Roll out remaining dough for top crust and set aside at room temperature on sheet of parchment paper.
In a large bowl, gently combine apples, sugar, flour, Marsala, if using, cinnamon, nutmeg and allspice, making sure apples are well coated. Transfer filling to prepared bottom crust, gently pressing the apples into pastry with your hand and mounding them slightly in the center. Lightly brush edge of pastry with a little water.
Place top crust over apples, trimming and fluting edge. Cut steam vents in top of pie. Brush top with cream and sprinkle with sugar.
Place pie plate on baking sheet and bake in preheated oven for 25 minutes. Reduce heat to 350 degrees F (180 degrees C) and continue baking for 50 to 60 minutes more or until top is nicely browned, apples are tender and juices are bubbling. Insert a knife through one of the vents in top of pie to make sure that apples are tender. If pie starts to get too brown before it's finished baking, cover loosely with a piece of tented foil. Let cool on a wire rack for 1 hour before serving.
Tips
You may need slightly more sugar, depending on the tartness of the apples. Add an additional tablespoon (15 mL) all-purpose flour if your apples are very juicy. To easily peel, core and thinly slice apples, look for one of the many available apple peeler/slicer/corer gadgets. I love mine and have used it for years.
Variation
Substitute your favorite spirit for the Marsala, such as whiskey, bourbon or rum.
This recipe makes a very flaky pastry, which will work well with a sweet or savory pie.
Makes enough dough for one 9-inch (23 cm) double-crust pie or two 9-inch (23 cm) single-crust pies
Ingredients
* One or two 9-inch (23 cm) glass pie plates, greased
* 3 cups (75 mL) all-purpose flour
* 2 tablespoons (25 mL) confectioner's (icing) sugar
* 1⁄2 teaspoon (2 mL) salt
* 1 cup (250 mL) cold vegetable shortening
* 6 to 8 tablespoons (90 to 120 mL) ice water
Directions
In a food processor fitted with metal blade, pulse flour, sugarand salt until mixed. Add shortening, pulsing until mixture resembles coarse meal.
Add 6 tablespoons (90 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if it's moist enough to hold together. If dough is too dry, add 1 to 2 tablespoons (15 to 25 mL) more ice water as needed. Remove blade and divide dough into 2 pieces, one slightly larger than the other if making a double-crust pie or equal-sized for making 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
For rolling and pre-baking instructions, see above.
Tips
Use a non-hydrogenated vegetable shortening, as it's a much healthier choice, although some purists feel that the hydrogenated version makes a somewhat flakier pastry.
Variations
Savory Crust: Omit the sugar in this recipe and use it to make the pies in the Savory Pies & Tarts chapter.
Almond-Scented Crust: Add 1 teaspoon (5 mL) pure almond extract along with the ice water.
Sour cream pie pastry dough
This crust is also wonderful paired with just about any other filling you choose.
Makes enough dough for one 9-inch (23 cm) double-crust pie or two 9-inch (23 cm) single-crust pies
Ingredients
* One or two 9-inch (23 cm) glass pie plates, greased
* 2-1⁄2 cups (625 mL) all-purpose flour
* 2 teaspoons (10 mL) granulated sugar
* 1 teaspoon (5 mL) salt
* 1⁄2 cup (125 mL) cold butter, cut into small pieces
* 1⁄2 cup (125 mL) cold vegetable shortening
* 1⁄3 cup (75 mL) sour cream
* 2 tablespoons (25 mL) ice water
Directions
In a food processor fitted with metal blade, combine flour, sugar and salt. Add butter and shortening, pulsing until mixture resembles coarse meal.
Add sour cream and ice water to flour mixture, pulsing until a ball of dough begins to form. Do not over-process. Remove blade and gather dough into 2 balls, one slightly larger than the other if making a double-crust pie or equal-sized for 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.
For rolling and pre-baking instructions, see above.
Tip
To chill butter and shortening for this recipe cut butter into pieces with a knife and place on a small plate. Place shortening on another plate and place plates in freezer for 15 minutes or until very cold. Once shortening is cold, you can cut or chop it into pieces. Use immediately from freezer in recipe.
Image and Recipes from THE COMPLETE BOOK OF PIES by Julie Hasson
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