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54
DESSERTS
CLASSIC APPLE PIE
Everyone needs a foolproof apple pie recipe – here is our favorite to share
with you and your family.
Makes one 10-inch pie, 8 to 12 servings
1. Preheat oven to 450°F, with the rack in the lower third
of the oven.
2. Roll out one of the discs of dough to 1⁄8-inch-thick
circle and fi t into a 10-inch pie plate. Chill in refrigera-
tor for a minimum of 20 minutes. Using a fork, prick
the chilled dough evenly all over, but make sure not
to go entirely through the dough.
3. While dough is chilling, prepare the fi lling. Insert the
slicing disc into the work bowl of the food processor.
Stand the apple halves upright in the feed tube and
slice on High. Transfer to a large bowl and gently
toss with the lemon juice, spices, salt, vanilla extract
and sugar.
4. Transfer the apple mixture to the pie shell.
5. Roll out the remaining dough into a 10-inch disc.
Brush the outer rim of the pie shell with the egg
wash. Press the dough disc on top of the fi lled pie
plate, pressing down the sides to seal. Using a paring
knife, trim any excess dough and discard (or save for
another use). Cut four ½-inch vents in the center of
the top of the pie crust in a circular pattern, similar to
a clock’s 12, 3, 6 and 9 o’clock positions. Brush the
top with more of the egg wash and sprinkle with
granulated sugar.
6. Bake the pie for 15 minutes, then reduce the
temperature to 350°F and continue to bake until
golden brown, approximately another 40 minutes.
Let the pie rest on a cooling rack at least 40 minutes
before serving.
1 RECIPE PÂTE BRISÉE DOUGH
(PAGE 51)
1½ POUNDS APPLES
(GOLDEN DELICIOUS, GINGER
GOLD, OR PINK LADY TEND TO BE
THE TASTIEST), ABOUT 4 MEDIUM,
PEELED, CORED, AND HALVED
JUICE OF ½ MEDIUM LEMON
½ TEASPOON GROUND CINNAMON
PINCH GROUND NUTMEG
¼ TEASPOON KOSHER SALT
1 TEASPOON PURE VANILLA EXTRACT
½ CUP GRANULATED SUGAR,
PLUS MORE FOR SPRINKLING
EGG WASH (1 LARGE EGG,
LIGHTLY BEATEN WITH 1 TEASPOON
OF WATER)
Nutritional information per serving
(based on 12 servings):
Calories 263 (51% from fat)
carb. 30g • pro. 2g • fat 15g
sat. fat 9g • chol. 48mg
sod. 241mg • calc. 5mg • fi ber 1g
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