22.3.10

Apple Pie

I had plans of getting doing homework tonight, but my friend Will dumpstered a bunch of granny smith apples and suggested we make a pie. I couldn't say no. I even ran to the store to buy flour and vanilla ice cream, that's how committed to pie I am.
Classic Apple Pie

filling:
2 1/2 lbs apples, peeled and chopped
1/4 cup sugar
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
2 tbs lemon juice
3 tbs flour

crust:
2 1/2 cups flour
2 sticks (1 cup) butter, cut into 1/2 inch pieces, chilled
1 tsp salt
1 tsp sugar
1/4-1/2 cup ice water

egg wash:
1 egg yolk
1 tbs cream
sugar for sprinkling

Preheat oven to 425.
1. For crust pulse flour, salt, and sugar in a food processor to combine. Add butter and pulse a few times until the butter in pea sized. With processor on, slowly add ice water until the dough comes together and begins to form a ball. Form into a disc and wrap in plastic and refrigerate.
(This makes enough crust for a deep dish apple pie, but I halved the recipe because of I only had one stick of butter and it make just enough for a thin crusted pie)
2. Combine filling ingredients in a bowl.
3. When dough is chilled, split in two pieces. Roll out on a lightly floured surface and line pie pan. Fill with apple mixture. Roll remaining dough and lay over the apples. Cut excess dough around the edges and press the edges together with whatever designed of your choosing.
4. Mix egg yolk and cream and brush over the top of the pie. Sprinkle generously with sugar. Cut slits for the air to escape.
Bake at 425 for 25 minutes then turn down to 350 and bake another 25 minutes or until nicely browned.