I know it has been too long since a new post… but life over here has been very crazy and very busy lately, and those two deprive me of much time to sleep or bake. (Both of which are important.) But that is okay… because I get a nice little mini break from a little bit of the craziness this week. So this weekend we went out and had fun. Especially Saturday night, when Denton’s NX35 had a FREE Flaming Lips concert! Which was way fun. It was colder out than we expected, but it was fun. So while waiting for the band to start we were sitting on the blanket with friends when I realized I would have a little time today to make something yummy. So I started to ask… what would you like for me to bake tomorrow? And Ryan, without missing a beat, replied “I would like an apple pie. Please.” And so that is what we have today. It took me awhile to remember the last time I made a true apple pie. And I can’t honestly remember making one… now, I have tried apple tarts, apple crumbles, apple cake, apple bread, all kinds of apple-y goodness, but I’m not sure I’ve ever just made an honest to God true American apple pie. So here it is… and let me tell you… I like apple pie. Why haven’t I been baking these babies more often? I mean.. you go apple pie. You hit the spot. And you know what I like about the apple pie? Its not too hard, and it is so rewarding. Watching that thing bake up all nice and golden brown and bubbly… what is not to love about it? And I have to say, yummy. Yummy. Really yummy… especially topped with a little bit of fresh whipped cream and vanilla bean caramel. Really, a great way to end such a great weekend.
3 pounds baking apples (I used granny smith) peeled, cored, and cut into 1/2 in thick slices
1/4c all purpose flour
1 1/2 tbs fresh lemon juice
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp coarse salt
2 tbsp unsalted butter
For the top of the crust:
1 egg yolk
1 tbsp heavy whipping cream
Fine sanding sugar (for sprinkling)
For the toppings:
Make the Pate Brise according to recipe, and you will need both discs – one for the top, one for the bottom. While the discs are chilling, make the filling. In a large mixing bowl combine all filling ingredients except for the butter. Take out your chilled pie dough discs and roll out to 1/8 inch thick (at least 13″ in diameter) and press into a 9″ glass pie plate. Put filling into the pie plate over the dough and dot with the butter. Place the second dough round over the pie. Trim the crust overhang to an inch, press to seal, then fold under and crimp edges. Make several 3″ slits in the top of the crust. Refrigerate pie for 20 min. Preheat oven to 400 degrees F.
Whisk egg yolk and heavy cream together, brush over top crust. Sprinkle with sanding sugar. Place in the oven. Bake for 10 min and and reduce to 375. Continue baking until bottom and top crusts are golden and juices are bubbling in center, 70-85 min. Tent pie with foil if browning too quickly.
To cool; transfer pan to a wire rack, let cool completely, at least 4 hours. Store pie at room temperature, do not refrigerate, which makes crust soggy.