Bravetart Easy Apple Pie

{122 g} Makes 1

double-crusted 9-inch pie

Ingredients

For the Filling:

8 ozs {227 g}

light brown sugar (1 cup, packed; 225g)

2 1/2 tsp {5.8 g}

ground cinnamon

3/4 tsp ( 3 g )

Diamond Crystal kosher salt (see note); for table salt, use about half as much by volume or the same weight

1/2 tsp {0.9 g}

ground ginger

1/4 tsp {0.6 g}

grated nutmeg

1/4 tsp {0.5 g}

ground cloves

4 1/4 pounds {1930 g}

tart apples (about 8 large apples; 1.9kg), such as Granny Smith (see note)

1 oz {28 g}

tapioca starch (1/4 cup, spooned; 25g), such as Bob’s Red Mill

Old-Fashioned Flaky Pie Dough, rolled and chilled per directions for a double crust For the Egg Wash:

{50 g} 1

large egg

{16 g} 1

large egg yolk

1/2 oz {14 g}

heavy cream (1 tablespoon; 15g)

1/8 tsp ( 0.5 g )

Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

Directions

For the Filling:

Combine brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a gallon-sized zip-top bag (do not add tapioca at this time). Peel, quarter, and core the apples, then slice into 1/2-inch wedges; significant deviation can change the consistency of the filling.

Measure 50 ounces sliced apples (11 rounded cups; 1.45kg) into the bag, seal tightly, and tumble until roughly coated. Macerate at room temperature, flipping the bag occasionally to distribute the syrup, until the apples have lost a third of their volume, at least 3 hours. The apples can be held up to 8 hours in the fridge.

Add tapioca starch to the apples, reseal, and toss to combine. Pour apple filling into the prepared pie shell, nestling the slices into a flattish mound. Stand top crust a few seconds at room temperature until pliable, then drape on top. Pinch to seal both crusts together and trim to 3/4 inch. Tuck the dough under itself, so the pie looks something like a bonnet, or crimp into loose waves (the crust will not hold a tightly crimped design). Refrigerate the pie until cold and firm, at least 30 minutes or up to 1 hour. Meanwhile, adjust oven rack to lower-middle position and preheat to 400F/204C (200C/392F).

For the Egg Wash:

Whisk egg, yolk, cream, and salt together in a small bowl, then brush over the chilled pie. With a sharp knife, cut six 3-inch vents around the top, wiggling the blade left and right to open each into a wide vent.

To Bake:

Place pie on a parchment-lined aluminum half sheet pan and bake until 195F/90C (91C/196F) in the very center, about 75 minutes. This is easiest to monitor with an in-oven digital thermometer, which can be programmed to chime on reaching the target temperature.

To Serve:

Cool at least 1 hour at room temperature before serving. Wrapped in foil, leftovers will keep 3 days at room temperature. Warm in a 350F/176C (180C/356F) oven to restore the crispy crust and saucy filling.

Source

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