Apple Brown Sugar Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough:
1½ tsp. kosher salt
2 ¾ cups flour, plus some more
14 T. chilled unsalted butter, cut into pieces
⅓ cup chilled shortening, cut into pieces
Filling:
4 lb. Granny Smith apples, peeled, sliced into wedges
1 cup plus 2 T. granulated sugar
¼ cup unsalted butter, cut into pieces, room temp
½ cup packed light brown sugar
1 tsp. ground cinnamon
1 large egg, beaten to blend
Whipped cream (for serving)
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Directions: |
Directions:Dough: Mix salt & 2¾ cup flour in the bowl of a stand mixer fitted with paddle on low speed. Add butter & shortening. Beat on medium-low until mixture resembles coarse cornmeal. Drizzle in ⅓ cup ice water, then beat, adding splashes of ice water as needed, until dough just comes together. Turn out onto a lightly floured surface. Gently press together & flatten a couple of times (30 seconds). Divide dough in half; pat into disks. Wrap in plastic. Chill at least two hours. Filling: Preheat oven to 350º. Toss apples, 1 cup granulated sugar, & ¼ cup flour in a large bowl. Divide between 2 rimmed baking sheets. Bake, rotating baking sheets once, until apples are just tender (25-30 minutes). Let cool. Transfer apples & accumulated juices to a large bowl. Add butter, brown sugar, cinnamon & 1 heaping T. flour; toss to combine. Chill at least one hour. Let dough sit at room temp to soften slightly (5 minutes). Roll one disk on lightly floured surface to a 13" round. Transfer to 9" pie dish. Lift up edges; let dough slump down into dish. Trim leaving ½” overhang. Roll out remaining disk. Scrape apples into dish & place dough over top; trim, leaving 1" overhang. Fold edge of top crust under bottom crust; press together to seal; crimp. Cut 8 slits in top to vent, brush with egg & sprinkle with remaining 2 T. granulated sugar. Chill pie in freezer until crust is firm (30 minutes). Preheat oven to 400º . Place pie on a parchment lined rimmed baking sheet; bake 30 minutes. Reduce oven temperature to 350º & continue baking until juices are bubbling & crust is deep golden brown (50-60 minutes). Transfer to a wire rack; let cool at least 4 hours before slicing. Serve with whipped cream. |
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Notes: |
Personal
Notes: I've made this recipe before & it is excellent. A Bon Appetit recipe that originated from Macrina Bakery in Seattle.
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