![]() Chill at least 2 hours.ĭo Ahead: Dough can be made 5 days ahead. Form dough into a ¾"-thick disk and wrap tightly in plastic. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. ![]() Using a bench scraper or knife, divide dough into 4 pieces. Working with half of the dough, press into a single mass, incorporating dry bits, then pat down to make a ¾"-thick square. ![]() ice water over remaining flour mixture in bowl and knead again to bring it together. Transfer large clumps of dough to work surface, drizzle 1 Tbsp. Mix until shaggy pieces form, then knead in bowl a couple of times with your hands to bring together (dough will look very clumpy, dry, with loose bits). Step 2Ĭombine vinegar and ½ cup ice water in a small bowl and drizzle over flour mixture, mixing with a fork to combine. Add butter and process until largest pieces of butter are pea-size. Pulse flour, sugar, and salt in food processor to combine. And while it’s excellent with vanilla ice cream, it can stand proudly all on its own. Thankfully, like pecan and pumpkin pie, it can be made a full day in advance. Amp up the flavor of your chosen apples with a cider-vanilla syrup and a whisper of cinnamon, allspice, and cardamom (just enough to enhance the fruit but not overwhelm it).įor the pie crust recipe, don’t skip the genius trick of quartering and stacking the pie dough, which ensures a bevy of flaky layers, while a final sprinkling of demerara sugar over the top of the pie gives it sparkle and crunch.Īs pastry chef and former BA senior food editor Claire Saffitz explains, this apple pie recipe is “something you can’t rush.” It requires ample chilling, baking, and resting, so plan accordingly, particularly if you’re making it for Thanksgiving. The rest of the year look to Golden Delicious or Granny Smith apples-and don’t be afraid to use multiple varieties in a single pie. Opt for sweet-tart firm baking apples like Pink Lady, Honeycrisp, Braeburn, or Jonagold in the fall, when apples are in season. You’ll need a deep-dish pie plate to hold the four pounds of fruit packed in here, and we suggest being extra choosy when selecting apples for pie. It’s got a perfectly flaky pie crust, no soggy bottom in sight, and a filling loaded with saucy (not gloopy) thinly sliced apples hit with just the right amount of warming spice. This recipe for homemade apple pie delivers on every front.
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