Apple Pie by joy of baking

Pie Crust: In a food processor, place the four, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles
coarse meal (about 15 seconds)
Pour 1/ cup (!" ml) #ater in a slo#, stead$ stream, through the feed tube
until the dough %ust holds together #hen pinched. If necessar$, add more
#ater. &o not process more than '" seconds.
(urn the dough onto $our #or) surface and gather into a ball. &i*ide the
dough in half, fattening each half into a dis), co*er #ith plastic #rap, and
refrigerate for about one hour before using. (his #ill chill the butter and relax
the gluten in the four.
After the dough has chilled su+cientl$, remo*e one portion of the dough from
the fridge and place it on a lightl$ foured surface. ,oll the pastr$ into a 1-
inch ('" cm) circle. ((o pre*ent the pastr$ from stic)ing to the counter and to
ensure uniform thic)ness, )eep lifting up and turning the pastr$ a .uarter
turn as $ou roll (al#a$s roll from the center of the pastr$ out#ards).) /old the
dough in half and gentl$ transfer to a 0 inch (-' cm) pie pan. 1rush o2 an$
excess four and trim the edges of the pastr$ to 3t the pie pan. 4o*er #ith
plastic #rap and place in the refrigerator.
(hen remo*e the second round of pastr$ and roll it into a 1- inch ('" cm)
circle. (ransfer to a parchment lined ba)ing sheet, co*er #ith plastic #rap,
and place in the refrigerator.
Make the Apple Filling: In a large bo#l combine the sliced apples #ith the
sugars, lemon %uice, ground cinnamon, nutmeg, and salt. 5et sit at room
temperature for at least '" minutes or up to three hours. (hen, place the
apples and their %uices in a strainer that is placed o*er a large bo#l (to
capture the %uices). 5et the apples drain for about 156'" minutes or until $ou
ha*e about 1/- cup (1-" ml) of %uice. 7pra$ a cup (0!" ml) heatproof
measuring cup #ith a nonstic) *egetable spra$, and then pour in the
collected %uices and the - tablespoons (-8 grams) of unsalted butter. Place in
the micro#a*e and boil the li.uid, on high, about 5 to 9 minutes or until the
li.uid has reduced to about 1/' cup (8" ml) and is s$rup$ and lightl$
carameli:ed. (Alternati*el$, $ou could place the %uices and butter in a small
saucepan and boil o*er medium high heat on the sto*e.)
;ean#hile, remo*e the top pastr$ crust from the refrigerator and let it sit at
room temperature for about 1" minutes so it has time to soften. (ransfer the
drained apples slices to a large bo#l and mix them #ith the cornstarch (corn
four). (hen pour the reduced s$rup o*er the apples and toss to combine.
Pour the apples and their s$rup into the chilled pie crust. ;oisten the edges
of the pie shell #ith a little #ater and then place the top crust o*er the
apples. (uc) an$ excess pastr$ under the bottom crust and then crimp the
edges using $our 3ngers or a for). <sing a sharp )nife, ma)e 3*e6 -6inch (5
cm) slits from the center of the pie out to#ards the edge of the pie to allo#
the steam to escape. 4o*er the pie #ith plastic #rap and place in the
refrigerator to chill the pastr$ #hile $ou preheat the o*en.
Preheat the o*en to -5 degrees / (--" degrees 4). Place the o*en rac) at
the lo#est le*el and place a ba)ing stone or ba)ing sheet on the rac) before
preheating the o*en. Place a piece of aluminum foil on the stone (or pan) to
catch an$ apple %uices. 7et the pie on the stone or pan and ba)e for about 5
to 55 minutes or until the %uices start to bubble through the slits and the
apples feel tender (not mush$) #hen a toothpic) or sharp )nife is inserted
through one of the slits. ;a)e sure to co*er the edges of the pie #ith a foil
ring to pre*ent o*er bro#ning after about '" minutes. ,emo*e the pie from
the o*en and place on a #ire rac) to cool for about '6 hours before cutting.
7er*e #arm or at room temperature #ith *anilla ice cream or softl$ #hipped
cream. 7tore at room temperature for - to ' da$s.
;a)es one 0 inch (-' cm) pie.
Pie Crust:
- 1/- cups ('5" grams) all6purpose four
1 teaspoon salt
- tablespoon ('" grams) granulated #hite sugar
1 cup (--! grams) unsalted butter, chilled, and cut into 1 inch (-.5 cm)
pieces
1/ to 1/- cup (!" 6 1-" ml) ice #ater
Apple Filling:
- 1/- pounds (1.1 )g) apples (about ! large), peeled, cored, and sliced 1/
inch thic) (about 8 cups (- 5))
1/ cup (5" grams) granulated #hite sugar
1/ cup (55 grams) light bro#n sugar
1 tablespoon lemon %uice
1 teaspoon ground cinnamon
1/ teaspoon ground nutmeg (optional)
1/ teaspoon salt
- tablespoons (-8 grams) unsalted butter
1 1/- tablespoons (15 grams) cornstarch (corn four)
Garnish:
7oftl$ #hipped cream or *anilla ice cream



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