It’s that time of the month again! For those of you who aren’t familiar, Daring Bakers is a group of bloggers and non-bloggers who are assigned a “secret” challenge at the beginning of each month. The 27th of each month is the “reveal” date, in which those who blog can write about their experiences and recipes for the challenge.
Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie! I was so excited when I found out what this month’s challenge was, because I’ve been waiting for an excuse to make apple pie at home for what seems like an eternity!
The recipe that I always go back to whenever I make apple pie is one that a good friend shared (Muni, haaaaay girl!). The piecrust is an Ina Garten creation, but has been adapted to replace the shortening with additional butter and a few other changes that my friend suggested. The resulting piecrust is buttery, flakey, and perfectly browned when baked. The apple filling is pretty basic, and more spices can be added for an even more flavorful pie. I personally love the combination of apples and cinnamon, so I leave other spices out and let these two work their magic 😉 but feel free to add or subtract whatever your heart desires!
Apple Pie (Double Crust)
Yield: 1- 9”Pie
- 1 cup + 1 tablespoon unsalted butter, very cold, diced
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ cup water, very cold
- 1 teaspoon vinegar
- 1 egg white, lightly beaten
- 5 – 6 baking apples, peeled and thinly sliced
- ¾ cup sugar
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
Combine flour, salt, and sugar in a food processor and pulse a few times to combine. Add diced butter and pulse 8 to 10 times, until the butter is pea-sized. With the machine running, slowly add water and vinegar, pulsing until the dough begins to form a ball. Transfer dough to plastic wrap, form into a ball, wrap completely and refrigerate for at least 30 minutes.
Divide the dough into two portions. Roll each portion on a lightly floured surface into a large circle, big enough to fit inside the pie plate. Transfer and fit one crust to the pie plate, lightly brush with egg white, and freeze for ten minutes.
Remove from freezer, brush once again with egg white, add filling, and add top crust.
Preheat oven to 425˚F.
Combine all ingredients for filling, making sure to mix well so that all of the apple slices are coated.
Pour filling over prepared piecrust, add top crust, and lightly brush the top with remaining egg white. Sprinkle additional sugar over the top crust. Cut a few slits into the top to allow steam to escape during baking. Bake for 25 minutes.
Reduce oven temperature to 375˚ and continue baking for an additional 30 to 35 minutes, or until the top of the pie is golden brown.
Cool completely, and refrigerate any leftovers.