Any time of the year is a good time to serve apple pie.Cut your favorite apples into wedges and mix an all-butter crust.Roll out the dough, put it in the bottom of the pie plate, and combine apples with spices and brown sugar.Put the spiced apples into the pie shell and lay the rest of the pastry dough over them.To give your pie a beautiful golden crust, brush an egg wash across the pastry before baking it
Step 1: The flour, sugar, and salt are used to make food.
In a medium bowl, put 1 1/3 cups of all-purpose flour, 15 g of sugar, and 4 grams of kosher salt.For 30 seconds, whisk the dry ingredients together.Whole-wheat or bread flour will make the dough too dense and tough to use.
Step 2: Put the butter in the bowl with 1/2 in cubes.
Put the cubes of unsalted butter in the bowl with the dry ingredients.Use your fingers to smash each cube with the butter.When you roll and fold the dough, you don't need to rub the butter into the dry ingredients.
Step 3: To make a shaggy dough, stir in 2 cup of cold water.
The dough should come away from the sides of the bowl after you mix it with your hands.The dough should be rough and shaggy.The dough needs to be cool or sticky to handle.Wrap the dough in plastic and chill it for a few minutes before folding it.
Step 4: The dough should be 10 x 15 in.
Scoop the dough onto the work surface after sprinkling it with flour.Use a rolling pin to roll the dough.It's important to have a well-floured surface or the dough will stick and make it difficult to handle.
Step 5: To make a small, thick rectangle, fold it twice.
The center of the rectangle should be brought towards it by the narrow ends.You're left with a thick block of folded dough if you fold them in half again.The flaky layers within the pastry will be created by folding the dough.
Step 6: The dough should be divided into equal portions.
Use a bench scraper or sharp knife to cut the dough.The bottom and top portions will be rolled out.Since you'll be rolling the dough into a circle, it doesn't matter what shape you cut it in.
Step 7: Take the brown sugar, salt, and spices out of the bag.
Put a cup of brown sugar into a 1 gallon plastic bag.1 g of ground ginger, 1/3 of kosher salt, 1/2 of cinnamon, and a small amount of cloves should be added.Shake the bag to mix the ingredients together.If you don't have time to cook your favorite apple pie spice, you can substitute it for the individual spices.
Step 8: Peel, core.
Take 4 pounds of apples and peel them.Remove the apples from the cutting board.Each apple needs to be cut into equal sized wedges.You can use Granny Smith, Golden Delicious, Northern Spy, Jonagold, or Pink Lady apples.You should have 11 heaping cups of apples.
Step 9: Put apples in the bag and shake them.
Take the spices and brown sugar out of the bag.Before you seal the bag shut, squeeze the apple wedges as much as you can.Take the apples out of the bag and coat them with the brown sugar spice mixture.The apples are not exposed to air and should be mixed in the bag.
Step 10: The apples should be left in the bag for 3 hours.
As the apples sit, the sugar and spices will draw water out of them.If you want to coat the apples in syrup, turn the bag every once in a while.If you want to prepare apples in advance, chill them as they macerate for up to 8 hours.
Step 11: Shake the bag after adding the tapioca starch.
Put the apple filling in the bag and add 25 grams of tapioca starch.Shake the bag and it will mix with the juice.As the pie cooks, the tapioca will be used to make the filling.Substitute corn flour or instant clearjel if you don't have tapioca starch.
Step 12: Roll half of the dough into a circle and place it in a pie dish.
Put half of the dough on the work surface.The dough can be rolled into a large, thin circle that's 14 in (35.5 cm) in diameter with a rolling pin.As you roll the dough, make sure it doesn't stick to your work surface.If the dough becomes sticky, you may need to add more flour.
Step 13: The edges of the dough should be trimmed before placing the pastry in the pie plate.
Place the dough in the corners and sides of the pan.The dough extends over the sides of the pie plate.Take a knife and cut the edge of the dough to make sure it hangs over.Dust the scraps with cinnamon and sugar after you discard them.They will become golden brown when baked at 350 F.
Step 14: The dough should be rolled into a circle.
Roll out the remaining half of the dough after you sprinkle your work surface with a little more flour.Put a sheet of paper on a baking sheet and put a circle on it.You should not trim the circle for the top of the pie.
Step 15: For 2 hours, cover and chill the pastry.
If you want to cover the pastry on the baking sheet with plastic wrap, place it in the pie plate.If you want the dough to relax, chill them for 2 hours.You can skip the resting time if you can't chill the dough.The pastry may not be as tender.Roll and chill the pastry for up to 8 hours.
Step 16: The apple filling should be spread in the shell.
Remove the plastic wrap from the refrigerator.Put the apple filling into the pastry in the pie pan.The apples should be arranged in a way that they are evenly distributed and mounded in the center.The spiced liquid should be poured into the shell as well.
Step 17: Seal the edges with the top pie crust.
Remove the baking sheet with the circle of pie dough.Place the circle over the apple filling and pinch the bottom crust.The edge should be trimmed to 1/3 in (19mm) thick with a sharp knife.If you want to crimp the edges, fold the sealed edge under itself.To create a hatched look, press the tines of a fork around the edges.
Step 18: Place the pie in the oven and chill it for 30 minutes.
When the oven is heating up, chill the pie.The pie should be refrigerated until it is cold.The pie can be refrigerated for up to an hour.
Step 19: The egg wash can be made by beating the egg, yolk, cream, and salt.
Add 1 egg yolk, heavy or whipping cream, and a pinch of kosher salt to a small bowl.The mixture is pale yellow.As the pie bakes, the egg wash will make it a rich golden brown.
Step 20: The egg wash needs to be brushed over the top of the pie.
The pie needs to be removed from the fridge.If you want to brush the top of the pie, you have to dip a pastry brush in the egg wash.Cut the top of the pie with a sharp knife.The steam can escape from the filling as the pie bakes, so each vent should be about 3 in.
Step 21: For 75 minutes, bake the pie on a baking sheet.
Set the pie on the baking sheet by putting a sheet of paper on it.Put the pie on the baking sheet and bake it until the apples are soft and the pastry is golden brown.If the filling bubbles up and over the pie as it's baking, the baking sheet will catch any drips.
Step 22: Cool the pie before you serve it.
The filling should be set up when the pie is left in the oven at room temperature.You can serve the pie with ice cream or whipped cream.You can keep leftover apple pie at room temperature for up to 3 days by covering it with aluminum foil.You can keep it refrigerated for up to 5 days.