Double Crust Apple Pie

apple pie

Double Crust Flaky Pie Pastry

  • 2/3 cup (just over 10.5 Tbsp) cold unsalted butter
  • 6 Tbsp cold vegetable shortening
  • 2 2/3 cups all-purpose flour
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 8 Tbsp ice water

In a stand mixer or food processor:

  1. Combine the flour, sugar and salt and mix (with paddle attachment in mixer or pulse 2 or 3 times in food processor).  Add the butter and shortening pieces and mix (30 sec) or pulse (8-10x) until the mixture forms large, course crumbs the size of large peas.  Add the ice water a little at a time and mix/pulse just until the dough begins to come together in a mass, but does not form a ball.
  2. Transfer the dough to a work surface.  Divide the dough in half and form each half into a 6-inch (15-cm) disk.  Wrap each disk tightly in plastic wrap and refrigerate until well chilled, about 1 hour or for up to overnight.

While dough is chilling, prepare filling:

Double-Crust Apple Pie

  • 6 apples (Fuji apples recommended)
  • 1 Tbsp fresh lemon juice, strained
  • 2 Tbsp unsalted butter, melted
  • 1/4 cup firmly backed golden brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/8 tsp freshly-grated nutmeg
  • 1 tsp corn starch
  • 1 large egg beaten with 2 Tbsp heavy (double) cream
  • 1 Tbsp granulated sugar mixed with 1/4 tsp ground cinnamon
  1. Prepare the Flaky Pie Crust and refrigerate to chill as directed.
  2. To make the filling, peel, halve and core the apples, then slice the apples 1/4 inch thick.  In a large bowl, combine the apples, lemon juice, melted butter, brown sugar, cinnamon and nutmeg. Using a large spoon, stir until blended.  Add in the cornstarch and lightly stir again. Set the filling aside.
  3. Position a rack in the lower third of the oven, and preheat to 400°F.
  4. Roll out the 2 pastry disks and line a 9-inch pie pan with the bottom crust.  Stir the apple mixture again, spoon it into the crust, and smooth the apples into an even layer.  Position the top crust over the filling, and trim and flute the edges.  Without brushing the fluted edges, brush the top of the pie with the egg/cream mixture (you will have some left over), then sprinkle with the cinnamon sugar.  Cut steam vents in the top crust.
  5. Bake the pie for 15 minutes at 400°F.  Reduce the oven temperature to 350°F and continue to bake until the top crust is lightly browned, the apple filling is bubbling, and the apples are tender when tested through the slit in the crust with a toothpick, 40-45 minutes.  Transfer to a wire rack, let cool for about 45-60 minutes, and serve warm, or let cool completely and serve at room temperature.  Store covered at room temperature for up to 2 days.  The pie can be rewarmed, uncovered, in a preheated 275°F oven for about 15 minutes.

 

*adapted from recipes by Williams Sonoma, with a few tweaks

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