Perfect Apple Pie

This pie is Deb Perelman of Smitten Kitchen’s updated Perfect Apple Pie to her “Even More Perfect Apple Pie.” I had to try it because the filling is loaded with an enormous amount of apples. Yum.

She introduced me to a new technique which I was very surprised to have never seen before or thought of myself! She covers the pie with a foil dome to prevent the crust from over-browning. Absolute genius.

This recipe was adapted from Smitten Kitchen.com. The updated pie recipe modifies the baking temperature and cooking time, increases volume of apples (with a link on how to choose pie apples), decreases the thickness of the apple slices, omits the lemon juice and zest, and uses tapioca as the thickener.

The incredible mound of apple filling keeps the finished pie from becoming concave after baking. Beautiful and delicious.

Yield: Serves 8 to 12

For the Filling:

• 1/2 cup (95 grams) light or dark brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1/4 tsp coarse salt
• 2 tsp ground cinnnamon
• freshly grated nutmeg, to taste, or about 1/4 teaspoon ground
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 4 1/4 to 4 1/2 pounds baking apples (I used a combination of several types of apples)
• 3 T tapioca flour or starch (I used minute tapioca)

For the Crust:

• 2 1/2 cups (315 grams) flour
• 1 T (15 grams) granulated sugar
• 1 tsp coarse salt
• 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold
• 1 egg, lightly beaten, optional
• coarse or raw sugar for sprinkling, optional

To Serve:

• vanilla ice cream, optional

Make the Filling:

1. Combine sugars, salt, and spices in your absolutely largest bowl.
2. Peel, halve, and core your apples and cut them into thin (scant 1/4-inch) slices, adding them right to the big bowl.
3. Toss to coat the slices as much as possible. Set aside for 1 to 4 hours at room temperature.

Make the Crust:

1. Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
2. In a large, very wide bowl, whisk together the flour, sugar and salt.
3. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. (If the butter becomes slightly warm, re-refrigerate until very cold.)
4. Sprinkle the butter cubes over the flour and begin working them in with a pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly.
5. When all of the butter pieces are the size of tiny peas — this won’t take long — stop- even if it looks uneven.
6. Start by drizzling 1/2 cup (120 ml) of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together.
7. Add an additional 1/4 cup (60 ml) of cold water to bring it together, one tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and use your hands to gather the damp clumps together into one mound, kneading them gently together.
8. Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk.
9. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out. (I make my dough a day in advance.)
10. Once the dough is chilled and ready to go, roll out the first half on a well-floured counter into a 14-inch circle and transfer it to 9-inch standard (not deep-dish) pie plate.
11. With scissors or kitchen shears, trim overhang to one inch all around. Refrigerate dish and dough until needed.
12. For a regular pie lid, roll out the second dough half into the same sized circle, transfer it to a large parchment-lined baking sheet and chill this as well until needed. For a lattice or woven pie lid, you can use the same sized circle, or you can just roll it into a rectangle at least 14″ in one direction, and then as long or wide you can get it in the other. Transfer it to a parchment-lined baking sheet and chill this as well until needed. (I made a 10-piece lattice top.)

Do ahead: Dough will keep in the refrigerator for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

To Make the Pie:

1. Heat the oven to 400°F, preferably on convection.
2. Stir tapioca starch into the apple pie filling.
3. Pour filling into prepared bottom crust and use your hands to pack and heap those softened apples as mounded as you can get them, then add a few more.
4. Pour any juices that have accumulated carefully over apples; do not leave any behind.
5. Either place your second pie dough round over the filling or cut it into strips to lattice the top.
6. Trim the top crust or lattice strips to the edge of the pie dish. Fold the overhang from the lower crust over to form a thick rim, and crimp it together with your fingers or a fork to seal it.
7. Brush top crust with egg, then sprinkle with sugar if desired. If your top crust is in one piece, cut a few vents in it with a sharp knife.
8. Place a sheet of parchment paper on the large baking sheet for easier cleanup, then transfer your prepared pie onto it.
9. Bake for 75 minutes, turning once or twice for even color. If your pie is browning too fast, take a large square of foil, mold it over the back of a large bowl into a convex dome, then use that to cover the pie in the oven for the remaining baking time so it doesn’t brown much further. The pie is done when juices are bubbling visibly through the vents or lattice, or when the internal temperature reads 195°F. A tester inserted into the pie shouldn’t hit any overtly crunchy apple pieces. (I added an additional 10 minutes to the baking time t achieve the 195°F internal temperature.)

To Serve: Cool pie for at least one hour at room temperature before cutting into it. However, your filling will not fully thicken until it has fully cooled, ideally in the fridge for a couple hours. You can rewarm slices as you serve them, if desired. Leftovers keep at room temperature for 2 to 3 days, and in the fridge for 1 week. Serve with vanilla ice cream, if desired.

Double Apple Pie

I have never made an apple pie that I didn’t enjoy. Apple pie is delicious! 😉 But, I am still seeking a pie that I absolutely love- a pie that will end the search for the perfect pie.

This pie was lovely, with notes of ginger, cinnamon, nutmeg, and cloves. I used a combination of apples and sliced them in a food processor. The pie crust incorporated vodka to ensure a flaky result; my Mother-in-law always utilizes this trick. The filling, thickened with tapioca and apple butter, held together perfectly. I baked it the day before Thanksgiving and it kept well at room temperature.

I served it at the end of our Thanksgiving feast along with my favorite Pumpkin Chiffon Pie and Pecan Pie Bars. Most of us eat small slices of whichever dessert strikes our fancy- topped with either whipped cream or served with vanilla ice cream. This recipe was adapted from The New York Times, contributed by Melissa Clark.

Yield: One 9-inch pie

For the Crust:

• 2 ½ cups/300 grams all-purpose flour
• ½ teaspoon/2.5 grams coarse salt
• 2 ½ sticks/20 tablespoons/285 grams unsalted butter, chilled and cubed
• 4 tablespoons/60 ml vodka
• ¼ to ½ cup ice water

For the Filling:

• 3 pounds/1 1/3 kilograms apples, peeled, cored and thinly sliced crosswise (1/8-inch) (I used a combination of Sweet Tango, Envy, Granny Smith, and Fuji apples)
• ½ cup/99 grams granulated sugar, more as needed
• 2 tablespoons/30 grams dark brown sugar
• 2 tablespoons/30 grams quick-cooking tapioca
• 1 ½ teaspoons/3 grams ground cinnamon
• 1 teaspoon/3 grams ground ginger
• ¼ teaspoon grated nutmeg
• pinch ground cloves
• 1 ½ tablespoons/22 ml lemon juice
• 3 tablespoons/45 grams apple butter
• heavy cream or milk, as needed
• turbinado sugar, for sprinkling, as needed
• vanilla ice cream, whipped cream, sour cream or crème fraîche, for serving

To Make the Crust:

1. In a food processor, pulse together flour and 1/2 teaspoon salt.
2. Add butter and pulse until mixture forms 3/4-inch pieces.
3. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water).
4. Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
5. Between layers of plastic wrap or on a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk.
6. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.

To Complete the Pie:

1. On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
2. While dough chills, heat oven to 400 degrees, preferably on convection.
3. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
4. Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
5. Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide (or desired width). Arrange strips over the filling in a lattice pattern.
6. Brush top of crust with heavy cream or milk. Sprinkle with granulated or turbinado sugar.
7. Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more.
8. Let pie cool on a wire rack for at least 2 hours before cutting.
9. Serve with ice cream, whipped cream, sour cream or crème fraîche.

One Year Ago:

• Ina Garten’s Apple Pie Bars with Browned Butter Glaze
• Browned Butter Pecan Pie with Espresso Dates

Two Years Ago:

• Pear & Almond Cream Tart
• Apple & Pear Galette with Walnut Streusel

Three Years Ago:

• German Apple Cake
• Luscious Apple Pie
• Pumpkin Pecan Pie

Four Years Ago:

• Apple Layer Cake with Maple Cream Cheese Frosting
• Brown Butter & Vanilla Bean Apple Pie
• Pumpkin Pie with Press-In Shortbread Crust

Five Years Ago:

• Apple-Pear Pie with Walnut Crust
• Apple Galette
• Apple Cupcakes
• Mile-High Pumpkin-Pecan Pie

Ina Garten’s Apple Pie Bars with Browned Butter Glaze

I have to interrupt my Thanksgiving side dish posts (I know you’re upset! 😉 ) to share this indulgent, crowd-pleasing dessert. (A request by my dear friend who plans to make it for her Christmas Eve feast.)

Recently, my kids and their friends performed in a holiday concert at our house. This was our third annual concert! Everyone brings an appetizer and we eat while the kids rehearse. This year, the concert was upgraded to incorporate a microphone and some stand-up comedy. The parents were asked to perform as well. Special and fun. 🙂

Along with the appetizers, I always feel the need to include a dessert (as I love any excuse to bake). These pie bars had caught my eye and were perfect to serve at a large gathering. The recipe was adapted from Cooking for Jeffrey by Ina Garten, via Barefoot Contessa.com. I baked them in a parchment-lined pyrex dish, used pecans instead of walnuts, (predominantly) Fuji apples instead of golden delicious, and topped it with a brown butter glaze inspired by Joy the Baker. Delicious!

Yield: Makes 18 to 24 bars

For the Crust:

• 1 pound (4 sticks) unsalted butter, at room temperature
• ¾ cup granulated sugar
• ½ cup light brown sugar, lightly packed
• 2 teaspoons pure vanilla extract
• 4 cups all-purpose flour
• 1½ teaspoons kosher salt
• ½ cup chopped pecans or walnuts
• 1 teaspoon ground cinnamon

For the Apple Filling:

• 3 pounds mixed apples, peeled, quartered, cored, and sliced 1/8 inch thick (I used predominantly Fuji apples with 1-2 Granny Smith and 1 Red Delicious)
• 2 tablespoons freshly squeezed lemon juice
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 tablespoons (½ stick) unsalted butter

For the Browned Butter Glaze:

• 1 1/2 tablespoons unsalted butter, melted
• 3/4 cups powdered sugar
• milk, as necessary, to achieve desired consistency
• pinch of coarse salt

1. Preheat the oven to 375 degrees, preferably on convection. Line a 9×13-inch pyrex baking pan with parchment paper.
2. Make the Crust: Place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 to 3 minutes, until light and creamy.
3. In a separate bowl, whisk the flour and salt together.
4. With the mixer on low, slowly add to the butter-sugar mixture, beating until combined.
5. Scatter two-thirds of the dough in clumps in the prepared pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides.
6. Refrigerate for 20 minutes.
7. Par-Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. (While the crust is still warm, I use a spoon to gently push the edge of the crust back up the side.)
8. Meanwhile, Make the Topping: Put the mixing bowl with the remaining dough back on the mixer, add the nuts and cinnamon, and mix on low-speed to combine. Set aside.
9. Reduce the oven to 350 degrees, preferably on convection.
10. Make the Filling: Combine the apples and lemon juice in a very large bowl.
11. Add the granulated sugar, cinnamon, and nutmeg and mix well.
12. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated.
13. Spread the apples evenly over the crust, leaving a 1/2-inch border.
14. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered).
15. Bake for 25 to 30 minutes, until the topping is browned. Cool completely.
16. Make the Glaze: In a small pot, melt butter. Continue to cook until browned and fragrant.
17. In a small bowl, whisk together browned butter, powdered sugar, a splash of milk, and a pinch of salt. Whisk until smooth. Add milk as needed until drizzling consistency is achieved.
18. Spoon into a ziplock bag and cut a tiny tip off one corner of the bag.
19. Drizzle glaze over cooled bars before slicing.
20. Cut into bars of desired size.
21. Store, wrapped individually or covered in plastic wrap in the refrigerator for up to 5 days. (Without the glaze, the bars can be kept at room temperature.)

One Year Ago:

• Soft Baked Snickerdoodles

Two Years Ago:

• German Apple Cake
• Apple Dutch Baby
• Tate’s Chocolate Chip Cookies

Three Years Ago:

• Old-Fashioned Apple Crisp
• Giant Apple Cinnamon Roll
• Skillet Chocolate Chip Cookie

Four Years Ago:

• Apple Galette