Pie Crust: In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream,
through the feed tube until the dough just holds together when pinched. If
necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening
each half into a disk, cover with plastic
wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently,
remove one portion of the dough from the fridge and
place it on a lightly floured surface.
Roll the pastry into a
12 inch (30 cm) circle. (To prevent the
pastry from sticking to the counter and to ensure uniform thickness, keep
lifting up and turning the pastry a quarter turn as you roll (always roll from
the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9
inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the
pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.
Then remove the second round of
pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment
lined baking sheet, cover with plastic wrap, and place in the refrigerator.
Make the Apple
Filling: In a
large bowl combine the sliced apples with the sugars, lemon juice,
ground cinnamon, nutmeg, and salt. Let sit at room temperature for at
least 30 minutes or up to three hours. Then, place the apples and their juices in a strainer that is placed
over a large bowl (to capture the juices). Let the apples drain for about 15-30
minutes or until you have about 1/2 cup (120 ml) of juice.
Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick
vegetable spray, and then pour in the collected juices and the 2
tablespoons (28 grams) of unsalted butter. Place in the
microwave and boil the liquid, on high, about 5 to 7 minutes or until the
liquid has reduced to about 1/3 cup (80 ml) and is syrupy and lightly
caramelized. (Alternatively, you could place the juices and
butter in a small saucepan and boil over medium high heat on the
Meanwhile, remove the
top pastry crust from the refrigerator and let it sit at room
temperature for about 10 minutes so it has time to soften. Transfer the
drained apples slices to a large bowl and mix them with the cornstarch (corn
flour). Then pour the reduced syrup over the apples and toss to
combine. Pour the apples and their syrup into the chilled pie
crust. Moisten the edges of the pie shell with a little water
and then place the top crust over the apples. Tuck any excess
pastry under the bottom crust and then crimp the edges using
your fingers or a fork. Using a sharp knife, make five- 2-inch (5
cm) slits from the center of the pie out towards the edge of the pie
to allow the steam to escape. Cover the pie with plastic
wrap and place in the refrigerator to chill the pastry while you
preheat the oven.
Preheat the oven to 425
degrees F (220 degrees C). Place the oven rack at the lowest
level and place a baking stone or baking sheet on the rack before
preheating the oven. Place a piece of aluminum foil on the stone
(or pan) to catch any apple juices. Set the pie on the stone
or pan and bake for about 45 to 55 minutes or until the juices start
to bubble through the slits and the apples feel tender (not mushy) when a
toothpick or sharp knife is inserted through one of the slits. Make sure to cover the
edges of the pie with a foil ring to prevent over browning after about
30 minutes. Remove the pie from the
oven and place on a wire
rack to cool for about 3-4 hours before cutting. Serve warm or at room
temperature with vanilla ice cream or softly whipped cream.
Store at room temperature for 2 to 3 days.
Makes one 9 inch (23 cm) pie.
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