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Categories:
pie crust flour sugar salt cold unsalted butter cold water white vinegar flour filling baking apples granulated sugar cornstarch ground cinnamon ground ginger nutmeg pecans unsalted butter brown sugar egg
Viewed: 54 - Published at: 8 years agoIngredients
- Pie crust
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into 1/2 inch pieces
- 1/2 cup cold water
- 1 tablespoon white vinegar
- flour, for work surface
- Filling
- 2 1/2 - 3 lbs baking apples
- 1/2 cup granulated sugar, plus more for top
- 1/4 cup cornstarch
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 pinch nutmeg
- 3/4 cup pecans, coarsely chopped
- 3 tablespoons unsalted butter, melted
- 2 tablespoons packed light brown sugar
- 1 large egg
Method
- For pie crust, in a food processor, pulse together flour, sugar and salt.
- Add butter and pulse until largest pieces are the size of peas.
- In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers).
- If dough still crumbles, pulse in a little more water mixture.
- Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands.
- Halve and wrap each piece in plastic wrap, pressing to flatten into disks.
- Refrigerate until ready to use.
- On a lightly floured surface, roll out 1 pie crust disk into a 14-inch round.
- Fold in half and transfer to a 9 1/2-inch deep-dish pie plate.
- Unfold dough and gently lift into place.
- Trim edges to a 1/2-inch overhang and transfer to a freezer.
- For apple filling, peel, core and cut apples into 1/8- to 1/4-inch thick slices.
- In a large bowl, gently toss together apples, granulated sugar, cornstarch, 1/2 t cinnamon, the ginger and the nutmeg.
- In another bowl, combine nuts, butter, brown sugar and remaining 1/4 t cinnamon.
- Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples.
- Freeze while making lattice top.
- Heat oven to 425 degrees and place rack in lower third.
- On a lightly floured surface, roll out remaining disk into a 14-inch round.
- Using a fluted pastry wheel, cut into eight 1-inch wide strips.
- Vertically arrange half of the strips over filling.
- Horizontally weave in remaining strips, gently lifting vertical strips.
- Adhere to bottom crust with some water; trim and crimp.
- Beat egg with 1 T water; brush over lattice.
- Generously sprinkle with granulated sugar.
- Bake on baking sheet 25 minutes.
- Reduce oven to 375 degrees and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hour 15 minutes.
- If crust browns too quickly, cover with foil.
- Transfer pie to a wire rack and let cool at least 1 1/2 hours before serving.
- Serve warm or at room temperature.
