Hummingbird High's Easy Apple Pie
For the double-crust stand mixer all-butter pie dough:
6 tablespoons very cold water
1 tablespoon apple cider vinegar
1 cup ice
1 cup very cold unsalted butter
2 ½ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
For the easy apple pie filling:
4 1/2 cups fresh apples cored and cut into 1/8-inch slices (from about 4 to 5 medium-large apples)
1 tablespoon freshly squeezed and strained lemon juice
1/2 cup granulated sugar
1/2 cup cornstarch
Pinch of kosher salt
For the egg wash:
1 large egg
1 teaspoon water
Cut the butter into 1-inch cubes and place them in a small bowl. Freeze while you prep the rest of the ingredients.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Beat on low until just combined, about 15 seconds. Add the butter all at once and beat on low until the mixture has the texture of coarse meal, with pea-sized pieces of butter throughout, about 3 minutes.
Remove the ice water mixture from the refrigerator. With the mixer on low, add 6 tablespoons of liquid from the ice water mixture. Beat on low for 2 to 3 minutes, or until the dough clumps around the paddle and/or the sides of the bowl. If the dough seems too dry, add more liquid from the ice water mixture 1 teaspoon at a time.
Tip the dough out onto a lightly floured counter with the spatula. Quickly knead the dough into a rough ball. If making a double-crust pie, divide the dough in half with a bench scraper and shape each half into a rough ball (each should weigh about 11 ounces). Wrap each portion tightly in plastic wrap and flatten into a small disc. Refrigerate overnight.
Next, prep the apples. Start by coring one apple and cutting the fruit into four quarters. Slice each quarter into 1/8-inch slices. Repeat until you have 4 1/2 cups worth of fruit. Toss with the lemon juice and transfer to an airtight container or ziptop bag and refrigerate overnight.
Make the pie crust: Remove one of the dough discs from the refrigerator and place on a lightly floured surface. Use a rolling pin to roll it into a 10- to 11-inch circle. If the dough is too hard to roll out, give it a few whacks with your rolling pin, rotating the disc after every whack to ensure that it's flattening evenly. Use cookie cutters to stamp out shapes in the dough to create ventilation for the filling. Freeze while you work with the second disc of dough.
Remove the second dough disc from the refrigerator and follow the instructions above to roll it into a 10- to 11-inch circle. Transfer the dough circle onto your pie plate to make the bottom crust. Use a rubber spatula to scrape the apple pie filling into the bottom crust, spreading the filling evenly across the pan.
Remove the top crust from the freezer and carefully transfer to the bottom crust, centering over the filling. Use kitchen shears to trim off any dough overhanging over the edge of the pie plate, leaving 1 inch of overhang. Fold the overhanging dough onto itself, aligning the edge of the dough to the inner edge of the pie pan. Pinch along the fold all the way around to create a crimp. Dust your fingers with flour. Take your thumb and press it into the folded overhang, using your thumb and index finger on the opposite hang to pinch around your thumb and create a crimp. Repeat, crimping the dough around the entire pan, flouring your hands as necessary to prevent the dough from sticking. Cover loosely with plastic wrap and freeze overnight.
Remove the pie from the freezer and place on the center of the sheet pan. Working quickly, use a pastry brush to brush the top of the pie with the egg wash.
Bake in the preheated oven for 60 to 70 minutes, or until the fruit filling is bubbling slowly in the center. Cool completely on a wire rack before slicing and serving. The pie will keep at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After 1 day, cover loosely with plastic wrap and refrigerate for up to 2 more days.
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