Pie Crust and Apple Pie
Dec. 6th, 2013 02:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaPie crust and Apple Pie
http://www.brooklynsupper.net/2008/10/apple-pie/#.UqIrifRDtm4
Crust
2 1/2 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon sugar
16 tablespoons unsalted cold butter, cut into 1/2″ cubes
3 tablespoons sour cream
1/3 cup ice water, or more if needed
1 egg white (optional)
for the filling
5 fresh macintosh apples
5 fresh empire apples
1/2 cup (or less) turbinado sugar
1/4 cup flour
zest of 1 lemon
1 tablespoon orange zest
2 tablespoons fresh squeezed lemon juice
1 tablespoon fresh squeezed orange juice
1 teaspoon salt
1 1/2 teaspoons fresh ground cinnamon
1/4 teaspoon nutmeg
dash of allspice
Directions
Process the flour, salt, and sugar together in food processor until combined, about 10 seconds. Drop in the butter and use quick pulses to cut up the butter until it is the size of large peas.
Gently whisk the sour cream and 1/3 cup ice water in small bowl. Drizzle half of the sour cream mixture into the flour mixture, and give 3 quick pulses. Add the second half of the sour cream mixture, just until ingredients are combined. At this point you have a choice–the more crumbly and dry your dough, the flakier your crust will be; keep in mind, though, that dry dough can be hard to work with, so I sometime err on the wetter side if I am in a hurry. Gather the dough together on a clean work surface and divide into 2 4 inch discs and wrap tightly with plastic. Chill dough for several hours of you can, but at least 1/2 hour.
Adjust oven rack to center position and heat oven to 425 degrees. Place cookie sheet into oven for preheating.
Remove one dough round from the refrigerator and roll on a on a lightly floured surface or a large piece of parchment paper into a 14 inch circle. Fold dough in quarters, then place dough point in center of a buttered deep dish pie pan. Unfold dough. Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit.
Peel, core, and cut apples into 1/2 – 3/4 inch slices and toss with the sugar (minus 1 tablespoon), flour, citrus juices, zests, and spices, and set aside. Roll out the other dough round, spoon the filling, including juices, into the chilled pie shell, arrange the slices so they fit well in the pie with a slight mound in the center. Cover with the second dough round. Trim top and bottom edges to 1 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edge to seal. Cut four or five slits at right angles on dough top. If you like, brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar and a little salt (I didn’t do this for the pies pictured, but did do it for the winning pie).
Place pie onto preheated cookie sheet and into the oven. Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees, turn pie, and continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack and cool to almost room temperature for 3 hours or so.
http://www.brooklynsupper.net/2008/10/apple-pie/#.UqIrifRDtm4
Crust
2 1/2 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon sugar
16 tablespoons unsalted cold butter, cut into 1/2″ cubes
3 tablespoons sour cream
1/3 cup ice water, or more if needed
1 egg white (optional)
for the filling
5 fresh macintosh apples
5 fresh empire apples
1/2 cup (or less) turbinado sugar
1/4 cup flour
zest of 1 lemon
1 tablespoon orange zest
2 tablespoons fresh squeezed lemon juice
1 tablespoon fresh squeezed orange juice
1 teaspoon salt
1 1/2 teaspoons fresh ground cinnamon
1/4 teaspoon nutmeg
dash of allspice
Directions
Process the flour, salt, and sugar together in food processor until combined, about 10 seconds. Drop in the butter and use quick pulses to cut up the butter until it is the size of large peas.
Gently whisk the sour cream and 1/3 cup ice water in small bowl. Drizzle half of the sour cream mixture into the flour mixture, and give 3 quick pulses. Add the second half of the sour cream mixture, just until ingredients are combined. At this point you have a choice–the more crumbly and dry your dough, the flakier your crust will be; keep in mind, though, that dry dough can be hard to work with, so I sometime err on the wetter side if I am in a hurry. Gather the dough together on a clean work surface and divide into 2 4 inch discs and wrap tightly with plastic. Chill dough for several hours of you can, but at least 1/2 hour.
Adjust oven rack to center position and heat oven to 425 degrees. Place cookie sheet into oven for preheating.
Remove one dough round from the refrigerator and roll on a on a lightly floured surface or a large piece of parchment paper into a 14 inch circle. Fold dough in quarters, then place dough point in center of a buttered deep dish pie pan. Unfold dough. Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit.
Peel, core, and cut apples into 1/2 – 3/4 inch slices and toss with the sugar (minus 1 tablespoon), flour, citrus juices, zests, and spices, and set aside. Roll out the other dough round, spoon the filling, including juices, into the chilled pie shell, arrange the slices so they fit well in the pie with a slight mound in the center. Cover with the second dough round. Trim top and bottom edges to 1 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edge to seal. Cut four or five slits at right angles on dough top. If you like, brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar and a little salt (I didn’t do this for the pies pictured, but did do it for the winning pie).
Place pie onto preheated cookie sheet and into the oven. Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees, turn pie, and continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack and cool to almost room temperature for 3 hours or so.
