Apple Pie

Name: Apple Pie
Yield: makes one 9-inch pie
Ingredients: 3 tablespoons all-purpose flour, plus more for dusting; Pâte Brisée (page 322); 1 large egg yolk, for egg wash; 1 tablespoon heavy cream, for egg wash; 3 pounds assorted apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire, peeled, cored, and cut into 1/4-inch-thick slices; 2 tablespoons fresh lemon juice; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/8 teaspoon salt; 1 tablespoon cold unsalted butter, cut into small pieces; Coarse sanding sugar, for sprinkling; Vanilla ice cream, for serving (optional)

January 24, 2012

Apple pie is the best-known example of a fruit pie, and for many, it serves as an introduction to double-crust pie-making. To begin, you’ll need a big bowlful of tart, firm apples; use a mix of varieties for the best flavor. The apples are tossed with lemon juice, sugar, spices, and flour, the last of which thickens the juices. Keeping the dough cool as you work is crucial; refrigerate it between steps and before baking to promote a flaky crust and help the pie maintain its shape. A few vents in the top crust will allow steam to escape. For shine and sparkle, brush the top with an egg wash (see page 327) and sprinkle with sanding sugar. Flute or crimp the edges as desired, and feel free to embellish the top crust with cutouts made from scraps of dough. Finally, resist the temptation to cut into the pie before it has completely cooled (about 3 hours); otherwise it will not have time to set properly.

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