May 16, 2019
"A classic fall dessert"
- Serving Size: 1 (240 g)
- Calories 506.1
- Total Fat - 26.5 g
- Saturated Fat - 16.5 g
- Cholesterol - 68.6 mg
- Sodium - 368.3 mg
- Total Carbohydrate - 65.1 g
- Dietary Fiber - 3.1 g
- Sugars - 30.1 g
- Protein - 4.7 g
- Calcium - 24.2 mg
- Iron - 0.6 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.1 mg
To Make Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined.
Add the butter and process until the mixture resembles coarse meal
Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface.
Roll the pastry into a 12 inch circle.
Fold the dough in half and gently transfer to a 9 inch pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan.
Cover with plastic wrap and place in the refrigerator.
Then remove the second round of pastry and roll it into a 12 inch circle.
Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.
To Make the Apple Filling: In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt.
Let the apples macerate at room temperature for about two hours.
Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup juice. Spray a 4 cup heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons of unsalted butter.
Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized.
Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable.
Transfer the drained apples slices to a large bowl and mix them with the cornstarch. Then pour the reduced syrup over the apples and toss to combine.
Pour the apples and their syrup into the chilled pie crust.
Moisten the edges of the pie shell with a little water and then place the top crust over the apples.
Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork.
Using a sharp knife, make five 2-inch slits from the center of the pie out towards the edge of the pie to allow the steam to escape.
Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.
Preheat the oven to 425 degrees F
Set the pie on a pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender a sharp knife is inserted through one of the slits.
Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting.
Serve warm with vanilla ice cream or softly whipped cream.
Tips & Variations
No special items needed.