Prep time: 20 minutes
Bake time: 1 – 1½ hours
Makes: One 9” pie
Apples (Granny Smith or Pippin), peeled, cored and cut into ½” wedges
1/3 cup All purpose flour
1 – 1¼ cup Sugar
1 teaspoon Cinnamon
¼ teaspoon Fine sea salt
1 recipe Pie or tart dough
1½ tablespoons Unsalted butter, cut into small pieces
As needed Heavy whipping cream, for garnish
As needed Sugar, for garnish
- Prepare ingredients:
- Toss apples, flour, sugar (vary amount depending upon taste of apples), cinnamon and salt in a large bowl to mix.
- Let sit while rolling dough.
- Roll out pie dough
- Divide chilled dough into two unequal parts (about 2/3rds for bottom crust and 1/3rd for the top)
- Place the smaller portion of dough in the refrigerator.
- Lightly dust a clean surface with flour and roll out bottom crust to ~1/8” thick, being certain to lift and turn the dough occasionally to ensure it does not stick.
- Roll dough onto rolling pin, lift, and place into 9” ceramic pie dish.
- Gently push the dough to fit the pie dish, allowing excess to hang.
- Assemble the pie:
- Add filling to the pie.
- Sprinkle pieces of butter on top of the filling.
- Remove smaller portion of dough from the refrigerator and roll into a 1/8” circle.
- Insert a knife in several places through the top crust to create vents.
- Place top potion of dough over filling and trim excess crust, leaving about 1” excess.
- Close crust by folding over and pinching excess or using a fork to crimp.
- Brush top of pie with heavy cream and sprinkle generously with sugar.
- Bake the pie:
- Place pie on a baking sheet covered in parchment and bake until filling is bubbly in the center, apples are tender and top crust is golden brown, about 1 – 1½ hours.
- Allow pie to cool before cutting and serving.
or Tart Dough
Prep time: 10 minutes
Makes: One double crust pie or two tarts
2 cups All
1-2 tablespoons Sugar
Pinch Fine sea salt
6 oz (1½ sticks) Unsalted butter, chilled
¼ cup Shortening, chilled
¼ - 1/3 cup Cold water
- Prepare ingredients:
- Put flour, sugar and salt in the bowl of a food processor fitted with a metal blade.
- Cut butter and shortening into small pieces and add to processor.
- Pulse mixture until crumbly and butter is in small pieces throughout the flour.
- Working quickly, start processor and add cold water until the mixture just forms a ball.
- Turn out dough onto a work surface and flatten into a disk.
- Wrap in plastic wrap and refrigerate for at least 2 hours.
- This dough may be frozen up to 6 months.
- Thaw in refrigerator 24 hours before use.
© 2012 The Chopping Block Cooking School