Best Apple Pie
Best Apple PieWhat Makes this the Best Apple Pie? On the outside, this pie has a flaky crust with a crisp texture that explodes with crunchy bits of sugar and rich buttery flavor with every bite. The inside is overstuffed with sweet, tangy apples coated in a thick glaze, accented with just enough warm spices without overpowering … Continue reading “Best Apple Pie”Marc Matsumoto
all-purpose flour (~2 1/2 cups, stored in freezer)
cultured unsalted butter (18 tablespoons cold butter)
ice water (you probably won't need all of it)
Apple Pie Filling
sugar (~3/4 cup + 2 tablespoons)
fuji apples (~6-8 apples)
raw sugar (the type with large crystals)
- To make the dough, add the flour, butter, and salt to a bowl and use a fork to smash the butter. The goal is to force the butter through the tines of the fork to make small flakes of butter. Once you don't have any big clumps of butter left, move onto the next step.
- Now pour two tablespoons of the ice water into your flour and butter mixture and use the fork to integrate the water into the mixture. Continue adding the water a little at a time until the dough can be pressed together with your hand. Do not overwork the dough, or it will get tough.
- Divide the dough in half between two sheets of plastic wrap, and use the wrap to shape the dough into two discs. Refrigerate for at least one hour. While you wait for your dough to chill, prepare the filling.
- Add the sugar, potato starch, cinnamon, and nutmeg to a bowl and stir to combine evenly.
- Peel the apples and then quarter them, removing the core. Slice each quarter into 3 wedges and add the apples to a large bowl. Sprinkle the apples with a bit of lemon juice to keep them from oxidizing.
- When you're done cutting the apples, pour any remaining lemon juice on top and add the sugar mixture. Stir to make sure the apples are evenly coated.
- To prepare the egg wash, add the egg yolk, cream and a pinch of salt to a bowl and stir together.
- Put the oven rack in the middle position and preheat to 375 degrees F (190 C).
- Take the dough out of the refrigerator, dust it with flour and place it on a well-floured surface. Use a rolling pin to slowly roll the dough out into a circle that's slightly larger than your pie plate. Be sure to dust both the top and bottom surface of the crust regularly to keep the dough from sticking to your rolling pin or surface.
- Roll the dough onto the rolling pin and then unroll it onto your pie plate. Fix any gaps or tears.
- Arrange the apples in the pie plate, so there are no sharp edges sticking up.
- Roll out the top crust using the same method as in Step 9, then roll the dough onto the rolling pin and unroll it on top of the apples.
- Patch any holes or gaps using excess dough that's hanging off the edges, then fold the top crust under the bottom crust.
- Use your fingers, a fork or a spoon to seal the edges. In the photo, I'm using my finger to flute the edges.
- Use a pastry brush to brush the egg wash onto the top crust evenly. Try not to leave any puddles of wash around the edges, or they will get darker than other areas.
- Sprinkle the crust with 1 tablespoon of coarse raw sugar.
- Use a paring knife to cut vents in the top of the pie.
- Bake your apple pie for 45 minutes to 1 hour. If you notice your crust is browning too quickly, you can turn down the heat of your oven. The pie is done when you can insert a skewer through one of the vent holes in the top crust without hitting much resistance from the apples.
- When the apple pie is done, let it cool completely on a wire rack before slicing.