This is my favorite apple pie. This is my favorite pie crust. This is the best instance of this pie crust I’ve ever made.
I’m sorry, I just had to state some positives to balance out what is now going to take place.
Kids, I ate everything. All of everything that exists, I ate it. I have a wedding to attend in 2 days, and….the dresses I brought don’t fit. THAT’S how much I ate. (also I’m making the wedding cake. YEAH THAT IS HAPPENING, can you not wait to hear allllll the fuck about it? because i’m pretty much never going to stop talking about it once it has been completeted.)
Also, vacation is going to end soon and then I have to go back to work. Yeah, turns out work still exists. I think it might exist, like, forever. I am telling you guys, the older I get, the less I understand. Scout’s honor that is true. What was the point I was making anyway? Oh yeah, no more pie, why am I on this planet, does anyone have a dress that will fit me, and where’s my soul at? My soul, friends. I would like it back. Happy New Year.
All-American Apple Pie
from the Pie and Pastry Bible
1 double recipe Pie Crust
2 1/2 pounds baking apples (about 6 medium or 8 cups ), peeled, cored, and sliced 1/4-inch thick
1 tablespoon freshly squeezed lemon juice
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 to 1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon + 1 teaspoon cornstarch
Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8-inch thick or less and 12 inches in diameter. Transfer it to a 9-inch pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt and toss to mix. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours.
Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.
In a small saucepan (preferably nonstick), over medium-high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.
Pour the syrup over the apples, tossing gently. (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.)
Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut the circle.
Transfer the apple mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to keep the crust from shrinking.
Preheat the oven to 425 degrees at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices.
Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a cake tester or small sharp knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning by covering them with a foil ring.
Cool the pie on a rack for at least 4 hours before cutting. Serve warm or at room temperature.