Apple Pie

Preheat oven 425F/218C.

Bake 20m@425F/218C, then 25 minutes more at 375F/190C.

Prepare Pie Dough Serious Eats. Chill 2h.

Roll 1 disk of pie dough into circle 12"/30cm in diameter.

Place into pie plate. Cover.Chill.

Roll 2nd disk into circle 12"/30cm in diameter. Cover. Chill.

Skin, core, and slice apples into 5mm thickness. Slice in half crosswise again for ease of cutting pie later on.

Let sit for 10 minutes, drain for 10, dry for 10. Meanwhile remove pie crust from fridge to let warm up.

1.8 - 2 kg

apples, golden delicious, gala, braeburn (baking)

3 L

boiling water/cider

Toss with apples until evenly coated.

125 g

sugar

1 TBL {6.9 g}

cinnamon

1/4 tsp {1.5 g} ( scant {1.5 g} )

Sea salt

2 TBL {16 g}

cornstarch

Adjust filling for taste.

Add filling.

Cover with 2nd sheet.

Cut dough with 1cm/.5 inch overhang. Tuck and fold two pieces of dough on top of pie rim.

Crimp.

Brush well with egg whites, and sprinkle sugar on top.

{33 g} 1

egg white

1 TBL {12 g}

sugar

Cut five slits on top of pie.

Bake at 425F/218C for 20 minutes, reduce heat to 375F/190C and bake for 25m longer, until bottom well browned up to 30 minutes if necessary. Cover with foil if excess browning is happening.

Note	2015/04/28 Crust too crubly, need help to make it work…. Good texture on apples, but I didn’t find it sweet enough. Alternate method - let soak with sugar/salt then reserve liquid and thicken first before adding back in. Make caramel? Taste filling before adding to pie.

Edit recipe:Apple Pie Show Edit History Fix