GRANNY SMITH APPLE PIE WITH CINNAMON CRUST
Source: Wolfgang Puck
Makes 1 pie, 8 servings
CINNAMON PIE DOUGH:
3-1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons ground cinnamon
1/2 teaspoon salt
3/4 pound unsalted butter, well chilled, cut into 24 pieces
4 large cage-free egg yolks
1/4 cup heavy cream
APPLE FILLING
7 tablespoons unsalted butter
12 medium organic Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges
1/4 cup granulated sugar
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons Calvados (apple brandy) or applejack, optional
GLAZE AND GARNISHES
1 large cage-free egg, beaten
Vanilla ice cream or whipped cream (optional)
First, make the dough. In a food processor fitted with the stainless-steel blade, combine the flour, sugar, cinnamon, and salt. Pulse the machine on and off a few times. Scatter the butter evenly inside. Process until the mixture resembles coarse meal. In a small bowl, whisk together the egg yolks and cream. With the machine running, pour the mixture through the feed tube and continue processing until the dough comes together. Carefully remove from the processor, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
For the filling, melt 6 tablespoons of the butter in a large skillet over medium-high heat. When the butter begins to turn brown, add the apples and sprinkle with the sugars and cinnamon. Cook, stirring frequently, until the sugars have turned thick, dark brown, and bubbly, 10 to 15 minutes. The apples should still be firm. Stir in the Calvados, if using. Line a baking pan with aluminum foil and spread the apple mixture in it to cool to room temperature.
Meanwhile, remove the dough from the refrigerator and leave at room temperature for 30 to 40 minutes. Preheat the oven to 400 degrees F.
Cut the ball of dough into two halves, one slightly larger than the other. Place the smaller half cut side down on a lightly floured work surface. With a floured rolling pin, roll it out to an even circle 11 inches in diameter. Gently fold in half or quarters and transfer to a 9-inch pie pan. Unfold and gently ease it into the contours of the pan. Roll out the larger half of dough to a circle about 12 inches in diameter and gently fold in half or quarters.
Fill the lined pie pan with the apples. Dot with the remaining 1 tablespoon butter. Carefully unfold the remaining pastry circle over the filling. Tuck the edges of the top pastry under the rim of the bottom pastry and press down with your fingers to seal together and decoratively flute the edges. With the tip of a small, sharp knife, cut 3 vents about 2 inches long in the center of the top crust.
Place the pie on a baking sheet and bake in the lower third of the oven for 30 minutes. Reduce the heat to 375 degrees F. and bake for 20 minutes longer. Remove from the oven, brush the top pastry with the beaten egg, return to the oven, and continue baking until the crust is deep golden brown, 5 to 10 minutes longer.
Serve hot, warm, or at room temperature, accompanied by vanilla ice cream or whipped cream, if you like.
Source: Wolfgang Puck
Makes 1 pie, 8 servings
CINNAMON PIE DOUGH:
3-1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons ground cinnamon
1/2 teaspoon salt
3/4 pound unsalted butter, well chilled, cut into 24 pieces
4 large cage-free egg yolks
1/4 cup heavy cream
APPLE FILLING
7 tablespoons unsalted butter
12 medium organic Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges
1/4 cup granulated sugar
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons Calvados (apple brandy) or applejack, optional
GLAZE AND GARNISHES
1 large cage-free egg, beaten
Vanilla ice cream or whipped cream (optional)
First, make the dough. In a food processor fitted with the stainless-steel blade, combine the flour, sugar, cinnamon, and salt. Pulse the machine on and off a few times. Scatter the butter evenly inside. Process until the mixture resembles coarse meal. In a small bowl, whisk together the egg yolks and cream. With the machine running, pour the mixture through the feed tube and continue processing until the dough comes together. Carefully remove from the processor, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
For the filling, melt 6 tablespoons of the butter in a large skillet over medium-high heat. When the butter begins to turn brown, add the apples and sprinkle with the sugars and cinnamon. Cook, stirring frequently, until the sugars have turned thick, dark brown, and bubbly, 10 to 15 minutes. The apples should still be firm. Stir in the Calvados, if using. Line a baking pan with aluminum foil and spread the apple mixture in it to cool to room temperature.
Meanwhile, remove the dough from the refrigerator and leave at room temperature for 30 to 40 minutes. Preheat the oven to 400 degrees F.
Cut the ball of dough into two halves, one slightly larger than the other. Place the smaller half cut side down on a lightly floured work surface. With a floured rolling pin, roll it out to an even circle 11 inches in diameter. Gently fold in half or quarters and transfer to a 9-inch pie pan. Unfold and gently ease it into the contours of the pan. Roll out the larger half of dough to a circle about 12 inches in diameter and gently fold in half or quarters.
Fill the lined pie pan with the apples. Dot with the remaining 1 tablespoon butter. Carefully unfold the remaining pastry circle over the filling. Tuck the edges of the top pastry under the rim of the bottom pastry and press down with your fingers to seal together and decoratively flute the edges. With the tip of a small, sharp knife, cut 3 vents about 2 inches long in the center of the top crust.
Place the pie on a baking sheet and bake in the lower third of the oven for 30 minutes. Reduce the heat to 375 degrees F. and bake for 20 minutes longer. Remove from the oven, brush the top pastry with the beaten egg, return to the oven, and continue baking until the crust is deep golden brown, 5 to 10 minutes longer.
Serve hot, warm, or at room temperature, accompanied by vanilla ice cream or whipped cream, if you like.
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