Filling: Place the
slices of apple in a large bowl and toss with the lemon juice. Add the sugars,
ground cinnamon, nutmeg, and salt and toss to combine. Put the apples in a
large strainer, cover with plastic wrap, and place over a large bowl (to capture the juices). Let the apples drain for about
1 to 2 hours.
While the apples are
macerating, make the pie crust.
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 10 seconds). Add
about 1/4 cup (60 ml) water and process until the pastry just holds
together when pinched. If necessary, add more water.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half
(about 335 grams each), flattening
each half into a round, cover with plastic
wrap, and refrigerate for about one hour or until firm. (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
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.
After the slices of apples have macerated for about 1 to 2 hours, you should
have about 1/2 cup (120 ml) of apple juice. Pour the juice into a saucepan. Place
over medium high heat and boil the juices for about one minute. Then remove from
heat. In a small bowl whisk the cornstarch with about 1/2 - 1 tablespoon water,
until you have a thick paste. Whisk the cornstarch mixture into the apple
juices. Return to heat and boil, whisking constantly, until the mixture is
translucent (about 1-2 minutes). Let cool to room temperature.
Next, transfer the
drained apples slices to a large bowl, add the cooled apple mixture,
and toss to combine. Pour the apple filling into the chilled pie
crust. Dot with the butter. Gently 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 unbaked pie
while you preheat the oven.
Preheat the oven to 425
degrees F (220 degrees C). Place the oven rack in the lower third of
the oven and place a baking sheet on the rack before
preheating the oven.
In a small bowl whisk
the egg with the water. With a pastry brush, brush the top of the
chilled pie with the egg wash and sprinkle with granulated white sugar
or sparkling sugar.
Set the pie on the baking sheet and bake for about
45 to 55
until the pastry is golden brown and the juices start to bubble
through the slits. If needed, cover the
edges of the pie with a
pie shield or foil 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 days or in
the refrigerator for 3 to 4 days.
Makes one 9 inch (23 cm) pie.
View comments on this recipe on YouTube