View Large Image Apple Pie Recipe Crust Get ingredients: 114 g (1/2 cup) butter (unsalted, cold) 1 g (1/4 tsp) baking powder 250 g (2 cups) flour (all-purpose) 51 g (1/4 cup) shortening (cold) 25 g (1/8 cup) sugar (white, granulated) 3 g (1/2 tsp) salt glass measuring cup (2 cups or more) mixing bowl (large) pastry blender whisk (large) Clear some space in the fridge (for chilling the dough later). Fill the glass measuring cup with about 1 cup cold water. Add some ice. Set aside. Add to large mixing bowl: 250 g (2 cups) flour 25 g (1/8 cup) sugar 1 g (1/4 tsp) baking powder 3 g (1/2 tsp) salt Whisk until combined (about 15 seconds). Add to large mixing bowl: 51 g (1/4 cup) shortening (chopped into about 2 pieces) 114 g (1/2 cup) butter (chopped into about 4-8 pieces) Mash with a pastry blender until the dough is crumbly and has a uniform colour (about 3-4 minutes). Stop mashing if the dough starts coming together in big chunks. Add to large mixing bowl: 9 tbsp ice cold water (Add 2 tbsp, then stir with a fork. Repeat until all 9 tbsp have been added.) Using your hands, split the dough into 4 separate balls of roughly equal size. Using your hands, flatten the dough slightly into a disc shape. Wrap each disc in plastic wrap. Chill the wrapped dough in the fridge until ready to roll. Rolling the pie crust Get tools: flour 2 pie pans (9-inch diameter, deep dish, preferably glass) rolling pin Ensure the work surface is clean and dry. Prepare a generously floured surface for rolling. Place one dough disc on the rolling surface. Sprinkle flour on your hands, the rolling pin, and on top of the dough. Using the rolling pin, roll the dough until it is round in shape and about 10 inches in diameter. You can use another pie pan flipped upside down to estimate the size. Roll from the middle outwards in all directions. After rolling a couple times, lift the dough up, flip the dough over, and put flour on and under the dough to ensure the dough doesn't stick to the surface. If the edges aren't even, using a butter knife, cut extra dough off one edge and move the dough to another edge. If necessary, use a dab of water to merge the pieces together. Place the rolled dough on the pie pan. Place the pie pan near the rolling surface. Sprinkle flour on top of the dough. Place the rolling pin on top of the dough about 3 inches from the edge. Lift the 3-inch edge of the dough onto the rolling pin. Roll the rolling pin so the dough becomes mostly wrapped around the rolling pin (but not completely wrapped). Pick up the rolling pin with the dough draped over it. Place the dough on the pie pan. Using your hands, fit the dough to the bottom of the pie pan. Don't stretch the dough. Don't press the dough against the top lip of the pie pan (since the top crust will be tucked under the bottom crust later). Lift the edges of the dough while pushing down on the dough at the bottom of the pie pan. Ensure there are no air bubbles under the dough. Using a knife, trim the edges. Repeat with the next smallest ball of dough until all the pie plates have the bottom crust in them. Repeat for the 2 remaining dough discs, but instead of placing the dough in a pie pan, set the dough aside on a piece of wax paper or a silicone mat. Filling Get ingredients: 10-12 Macintosh apples (large) 8 g (1 tbsp) ground cinnamon 200 g (1 cup) sugar (white, granulated) mixing bowl (large) apple peeler apple slicer slicing knife spatula Set the oven to bake, 400° F (204° C). Ensure the oven rack is in the middle position. Remove the skin from the apples using the apple peeler. Remove any extra skin with a slicing knife. Slice the apple using the apple slicer. Remove any extra skin on the outside and the seedy part on the inside with a slicing knife. Cut each slice into thinner pieces and transfer to the large mixing bowl. Stab inside the large mixing bowl with a slicing knife to chop up the slices even more. Add to large mixing bowl: 200 g (1 cup) sugar 1 tbsp ground cinnamon Stir with a spatula until combined. Pour the apple pieces into the pie pans. Decorating the pie top Simple top Place the top crust on top of the filled pie. Using a clean pair of scissors (or a sharp knife), trim the edges of the dough, but leave about an inch of dough draping down outside the pie pan. Work your way around the pie, lifting the bottom crust away from the pie pan so that you can tuck the top crust between the pie pan and the bottom crust. Press down the edges with your fingers: Place your left index finger on top of the dough. Place your right index finger under the dough to the right of your left index finger. Place your right middle finger over the dough to the right of your right index finger. Press. Repeat all the way around the pie. Using your hands, cup the pie all the way around to clean up the outside edges. Using a sharp knife, cut at least 12 slits all the way around the dough, like numbers on a clock (to let the air out). Using a sharp knife, cut a design on the top (eg. lines, a spiral, a heart). Lattice top Get tools: ruler zig zag pie cutter Using the pie cutter, cut the dough into long strips, 0.5 to 1 inch wide. Place the strips over the pie one by one. Optionally, you can weave the strips. Bake Bake for 30-50 minutes (or until the edges have lightly browned). Let cool at room temperature in the pie pan. After the pies have cooled, wrap in plastic wrap and then aluminum foil. Store in the fridge for a few days (or the freezer for months).
