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Autumn Apple Pie with Cinnamon Pastry

Source of Recipe


Internet



List of Ingredients



• -- Pie Crust --
  
• 2-1/3 cups flour
  
• 2 Tbsp sugar
  
• 1 tsp cinnamon
  
• ¼ tsp salt
  
• 2 sticks (1 cup) unsalted butter, each cut into 4 or 5 pieces
  
• 1 Tbsp lemon juice or vinegar
  
• 5 to 7 Tbsp ice water
  
• .
  
• -- Filling --
  
• 6 large Granny Smith apples, peeled, cored and sliced about ½-inch thick
  
• Juice of 1 large lemon
  
• ½ to 2/3 cup tightly packed dark brown sugar
  
• 1/8 tsp salt
  
• 1 tsp cinnamon
  
• ½ tsp allspice
  
• ¼ tsp ground ginger
  
• .
  
• -- Crust Glaze --
  
• 1 egg, beaten
  
• 3 Tbsp sugar
  






Instructions



1. To make the pie crust, put the flour, sugar, cinnamon and salt in a large plastic freezer bag. Add the cut-up butter and freeze 20 minutes to 3 months. Turn the contents into a food processor and process a few seconds, or until the butter pieces are the size of large peas. Add the lemon juice or vinegar, and 5 tablespoons ice water. Pulse until the dough barely begins gathering in clumps. If it is dry, sprinkle in the rest of the water and pulse. Gather the dough into 2 balls, one slightly larger than the other. Wrap and chill 30 to 60 minutes.
   
   
2. Toss together the apples and lemon juice. Add the sugar, salt, cinnamon, allspice and ground ginger, tasting for sweetness. Turn into a sieve and set over a bowl. Leave for 30 to 60 minutes.
   
   
3. Grease a 9- or 10-inch pie plate. Roll out the bigger piece of dough on a well-floured board into a big circle that's about 1/8- to 1/16-inch thick. Lightly flour the top of the dough to keep it from sticking. Fit it into the pie pan, leaving about a 2-inch overhang. Chill 30 minutes. Spread a piece of foil over a cookie sheet. Roll out remaining dough to a circle about 16 inches in diameter. Spread it on the foil and chill 30 minutes.
   
   
4. Turn the drained juices from the filling into a saucepan and boil them into a thick syrup. Scrape back into the apples.
   Preheat the oven to 400° F. Fill the bottom of the pie shell with the apples, mounding them high. Cover with the other pastry. Seal edges together by rolling the overhang over the top crust and pinching them together. There should be a high ridge of crust around the pie-plate rim. Brush beaten egg over the top of the pie and sprinkle with sugar. Cut 3 steam vents into the top crust with a small sharp knife.
   
   
5. Bake the pie on a cookie sheet for 45 to 60 minutes, or until juices are bubbling and the apples are tender when you pierce them through one of the steam holes. If edges get too dark, cover them with foil. Cool the pie on a rack. Serve warm or at room temperature.
   
   Makes one 9- or 10-inch pie
   (Serves 6 to 8)