What could be more American than apple pie on Thanksgiving? Readers, you know that I am more of a cook than a baker, so when I got so many compliments on the pie I made this year at mom and dad's house it inspired me to get back to blogging after a few months off. I need to make this again.
The crust is adapted from the Foolproof Pie Crust recipe in Cooks Illustrated, courtesy of my neighbor, Marilyn -- one of the best bakers I've ever met, which is the sole reason I set aside my long-standing bias against all-purpose flour and shortening to try it out. See, I'm not a purist! The pie filling and baking instructions are adapted from Epicurious' Favorite Apple Pie recipe.
The pie itself resulted from a group effort: my landlady, Jacky, supplied some of the ingredients, including delicious Cortland apples from her recent trip to upstate New York; mom did serious KP duty peeling, coring, and slicing the apples; Matt mixed up the pie filling ingredients, with extra cinnamon for good measure (or perhaps a lack of looking closely at the measuring spoons); dad supplied the butter pecan ice cream to top our still-warm pie during the Thanksgiving dinner.
American Apple Pie
Ingredients
2 ½ cups + 1/4 cup unbleached all-purpose flour
1 teaspoon table salt
2 Tablespoons sugar
12 Tablespoons cold, unsalted butter (1 1/2 sticks), cut into 1 Tablespoon slices
½ cup chilled solid vegetable shortening, cut into 4 pieces
¼ cup vodka, cold
¼ cup ice cold water
5 large fresh apples
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons lemon juice
Additional sugar, for sprinkling
Directions
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add 1 more cup of flour and pulse until mixture is evenly distributed around the bowl and any masses of dough have been broken up -- this will only take a few quick pulses. Empty mixture into medium mixing bowl.
Sprinkle vodka and 1/4 cup ice water over mixture. With a rubber spatula, use a folding motion to mix in the liquids, pressing down on dough until dough is slightly tacky and sticks together. Pat dough into two evenly sized balls, flatten each to about 1" tall discs, and wrap each in a piece of parchment paper or wax paper. Chill your piecrust dough discs in the fridge for at least 30 minutes (and up to 2 days).
Preheat the oven to 425°F.
Peel, core, and slice the apples into 1/4" thick wedges. Place apples in a large bowl and mix with 1/4 cup flour, 1/3 cup sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 2 Tablespoons of freshly squeezed lemon juice. (Matt lobbied for more cinnamon. He got it.)
Unwrap the first ball of piecrust dough. Sprinkle with a little flour and use a rolling pin to roll it out into a uniformly thick circle that is about an inch wider than the pie dish on all sides. (You can eyeball the size, or place the pie dish on top of it to check.) Gently lift the dough, then flip into the pie dish and gently peel back the paper. Gently press the dough to fit the pie dish contours, then trim the excess dough using scissors. Fill the dough-lined pan with the apple mixture.
Take out and lightly flour the second disc of piecrust dough on its piece of parchment paper, then roll it out to the same size as the first. Drape your top crust gently atop the apple mixture, again peeling away the parchment paper, then press the edges of the top and bottom crusts together, trimming excess crust as needed. In a small bowl, whisk together the egg and milk. Brush top crust with egg wash and sprinkle with coarse sugar.
Carefully cut five 1" vents in the top crust for steam to escape.
Gently cover the delicate crust edges with aluminum foil -- this prevents them from burning.
Place pie in the oven and bake until the crust begins to turn golden, about 20 minutes. Rotate pie and reduce oven temperature to 350°F. Continue baking until the crust is golden brown and you can see the thickened juices bubbling, about 50 minutes more.
Cool on a rack for at least 45 minutes to allow juices to set before slicing. Delish. I just had the last slice with coffee this morning....
