RECIPE
Classic Apple Pie
Serves 8
If you are making this pie soon, when many local varieties may be available, follow the recipe below using Macoun, Royal Gala, Empire, Winesap, Rhode Island Greening, or Cortland apples. Unlike Granny Smith, these are well-balanced apples that work well on their own without the addition of thickeners or McIntosh apples for juiciness. To catch dripping juices, cover the bottom of the oven with a sheet of aluminum foil; it's tempting to put the pie on a baking sheet instead, but this will inhibit cooking. The pie is best eaten when cooled almost to room temperature, or even the next day.
Pie Dough
(For one double-crust 9-inch pie)
2 1/2 cups all-purpose flour, plus extra for dusting dough
1 teaspoon salt
2 tablespoon sugar
12 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
8 tablespoons chilled all-vegetable shortening
6-8 tablespoons ice water
1. Mix flour, salt, and sugar in workbowl of food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle 6 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if it will not come together. The amount of water may vary up to 50 percent depending on how dry the flour is. Shape into ball with hands, divide dough in half, and flatten each piece into a 4-inch-wide disk. Dust each lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes before rolling.
3. Remove dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable. Adjust oven rack to center position and heat oven to 425 degrees.
4. Using a tapered pin, roll a quarter turn, from about 2 o'clock to 5 o'clock, keeping your left hand stationary and moving the pin with your right hand. Turn the dough a quarter turn and roll again as before. Continue rolling until the dough is too thin to turn easily or when it is 8 or 9 inches in diameter.
5. Using a dough scraper, lift the dough onto the rolling pin, pick it up, reflour the counter, and replace the dough upside down. Roll the dough from the center out and also along the edges to produce a uniform round of dough. The diameter of the circle should be 4 inches wider than the pie plate.
6. Roll the dough over the rolling pin, and unroll it evenly onto the pan.
7. Gently press dough into sides of pan, leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit.
Apple Filling
2 pounds Granny Smith (4 medium) and 2 pounds McIntosh (4 medium) apples or 4 pounds variety of your choice (about 8 cups sliced)
3/4 cup plus 1 tablespoon sugar
1 1/2 tablespoons juice and 1 teaspoon zest from one medium lemon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 egg white, beaten lightly
1. Peel, core, and cut apples into 1/2-to-3/4-inch slices and toss with 3/4 cup sugar, lemon juice and zest, nutmeg, cinnamon, and allspice. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center. Roll out other dough round and place over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles in center of dough top. Brush top with egg white and sprinkle evenly with remaining 1 tablespoon sugar.
2. Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees; continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.