![]() ![]() Prepare the crust: Dust your counter and rolling pin with flour. Put in the freezer to cool to room temperature, 12 to 15 minutes. Remove the apples from the heat, stir in the cornstarch and spread the apples out on a large baking sheet. Reduce the heat if apples begin to sizzle vigorously. Cook, stirring gently until the apples just begin to turn tender, about 10 minutes. Meanwhile, prepare the filling: In a Dutch oven over medium heat, stir the apples with the sugar, brown sugar, lemon juice, cinnamon and salt. Preheat the oven to 425 degrees and set a rack to the lowest position. Refrigerate for 50 minutes and up to 2 days. Press each piece into a disk and wrap in plastic wrap. Turn the dough out onto a lightly floured surface and knead three times or just enough to make a cohesive dough - do not overmix! Gather the dough into a ball, then divide into two pieces, one slightly larger than the other. If needed, add 1 or 2 tablespoons more of ice water. Sprinkle 6 tablespoons ice water on top and stir with a fork until the dough begins to come together. Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle the butter cubes over the flour mixture and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do). Let cool on a rack for at least 45 minutes before serving.Directions First, make the crust: In a medium bowl, whisk together the flour, 2 tablespoons of the sugar, and salt until well combined. Reduce heat to 350° and bake until the pie is golden brown, another 40-50 minutes. Put the pie on a baking sheet and bake on the lowest rack for 10 minutes. Brush crust all over with milk and sprinkle with remaining tablespoon sugar. Fold the bottom crust up over the top crust and crimp to seal. Transfer, peeled side down, to the pie then peel off the remaining parchment and, using a sharp knife, make three slashes in the crust to let steam escape. Remove apples from the freezer, and use a spatula to transfer them, with any juices, into the pie plate. Unwrap the smaller disk of dough and put it in the center of a large sheet of parchment paper. Peel off the remaining parchment and press crust into the plate, draping any excess over the sides. Peel off the top piece of parchment and transfer dough, peeled side down, to a 9-inch deep-dish pie plate. Roll out, working from the center, to a 13-inch circle. Meanwhile, unwrap the larger disk of dough and place it in the center of a large sheet of parchment paper. Place in your freezer to cool to room temperature, 12-15 minutes. Remove apples from heat, stir in cornstarch, and spread out on a large baking sheet. Cook, stirring gently, until apples just begin to turn tender, about 10 minutes. Meanwhile, prepare the filling: In a large Dutch oven over medium-low heat, stir apples with sugar, brown sugar, lemon juice, cinnamon, and salt. Preheat oven to 425° and set one rack to the lowest position. She also co-hosts the public television series, Weekends with Yankee, now airing nationwide. Happy eating!Īmy Traverso is the senior food editor of Yankee Magazine and the author of The Apple Lover’s Cookbook, now in its second edition. ![]() And be sure to use a deep-dish pie plate so you can pack as many delicious slices as possible into your pie. If you don’t have this tool, you can always peel your apples by hand and use a hand-held corer to easily remove the stem and seeds. Then I can cut the slices by hand-still a huge time savings. With this tool, I can process five pounds of apples in just five minutes-so easy! This tool automatically slices apples into 1/4-inch rings, but I like hefty 1/2-inch slices for my pies, so I just disengage the slicing blade, which allows me to peel and core the apples in one motion. To make the prep work go a little faster, I like to use an old-fashioned apple peeler-corer-slicer, which firmly attaches to my counter using a suction cup. ![]()
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