Name: Classic Apple Pie
Cook time: 7200 s
Total time: 7200 s
Yield: 1 pie
Ingredients: For the dough; 320 gr all purpose flour; 227 gr butter, cubed and chilled; 50 gr ice water; 50 gr sugar; 5 gr salt; For the filling; 10 apples, peeled, cored and cut into 8 wedges; 100 gr white sugar; 30 gr all purpose flour; 1/2 lemon, juice; 1 tsp cinnamon powder; 1/2 nutmeg, finely grated; For the topping; Egg (for brushing); White sugar (to sprinkle)

BenGingi

Here in America, the moment Labor Day weekend ends, the entire summer theme in every shop is replaced with fall and Halloween décor—lots of apples and pumpkins. Fall is my wife's favorite season, and she makes sure our house is always stocked with apples of all kinds and colors. This year, I’ve taken it upon myself to transform them into beautiful baked goods, with the star of the show being a classic apple pie. A nice crust, layers upon layers of apples (the key is to cook them briefly before filling the dough), and a little sprinkle of sugar on the crust elevate it to a whole new level. No excuses—apples are everywhere, so let’s get baking!

Classic Apple Pie

Starting with the dough- Mix the flour, sugar, and salt together in a bowl. Add the cubed butter to the bowl. With your hands, work the butter into the dry ingredients, you are looking for pea-sized bits of flour coated butter.

Add 1 tbsp ice water at a time and mix them in the dough. Stop adding water when the dough comes together easily and begins to form large clumps (you might not need all the water), at that point transfer the dough to a work surface and bring together to a cohesive dough.

Cut the dough into two pieces, one bigger than the other. Wrap each piece with a plastic wrap, flatten to a disc shape, and place in the fridge for at least 2 hours (4 days max).

apples, peeled, cored and cut into 8 wedges

Moving to the filling- in a large bowl, add the apple slices, sugar, flour, lemon juice, cinnamon, and nutmeg together until thoroughly combined.

Pour the apple filling into a big pan and cook over medium-low heat for 5 min, stirring constantly. Remove from heat and set aside (even if it doesn’t look like it changed something, i’m telling you, it did).

Back to the dough- on a floured work surface, roll out the big disc of chilled dough (keep the other one in the refrigerator) until you have a circle about 12 inches in diameter. Roll the dough on a rolling pin and carefully place it into a 9-inch pie dish, 2 inches deep.

Spoon the filling into the crust. It will seem like a lot of apples, that’s what we want. Pile them high, and tightly together.

Remove the smaller disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is about 12 inches diameter. Using a sharp knife cut strips of dough. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Use a small knife to trim off excess dough from the edges of the pie.

Lightly brush the top of the pie crust with the egg wash, and sprinkle the top with white sugar.

Place the pie onto a large baking sheet and bake for 25 minutes. Then, with the pie still in the oven, reduce the oven temperature down to 375F or 180C. At that point, the edges might be a little darker then the center of the pie, so simply cover only the edges with an aluminum foil (just the edges) to prevent them from over-browning. Continue baking the pie until the filling is bubbling around the edges, 40-50 more minutes (internal temperature of the filling: 200F or 93C).

Remove pie from the oven, and let it cool for at least 3 hours before slicing and serving.

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