This has been one busy and fun-filled four day weekend. My family came to town for the marathon and we got a lot done in the two days they were here, including plenty of eating. It was exciting to see my dad and sister finish the marathon together in 4 hours and 47 minutes. I spent the day tracking them with the rest of my family and were able to see them at 3 different mile markers throughout the city.
I probably should have baked this pie before my family visited so they could eat some. Sorry! The smell of this pie in the oven right now makes me think I won't have a problem finding people to eat it. As much as I love Chicago in the summer, I think it's even better in the fall. I hope you get a chance to make this pie and eat it on a cool fall day. The recipe for the crust and filling is from smitten kitchen but adapted from America's Test Kitchen (my favorite).
3 cups unbleached all-purpose flour
1 teaspoon salt
2 tablespoons sugar
7 tablespoons all-vegetable shortening, chilled
10 tablespoons unsalted butter, chilled, cut into small pieces
10 tablespoons ice water
The recipe from smitten kitchen included a dough recipe for a lattice-top pie. I used the recipe but did not do a lattice-top pie.
1. Add flour, salt and sugar in a food processor and combine. Add in shortening and process together. Cut in the 10 tablespoons of butter and turn on processor until all is combined and a crumbly dough forms.
2. Transfer dough from the food processor into a mixing bowl. Add 8 tablespoons of ice water and use a rubber spatula to combine. If needed, add 2 more tablespoons of ice water to help the dough stick together. Divide dough into two pieces in the shape of a 5 inch square, cover with plastic wrap and refrigerate for at least one hour.
Apple Pie Filling
1 1/2 pounds Granny Smith apples, about 3 medium
2 pounds McIntosh apples, about 4 large
1 tablespoon juice and 1 teaspoon zest from 1 lemon
3/4 cups plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 egg white, beaten lightly
1. Place the oven rack to lowest position and heat rimmed baking sheet and oven to 500 degrees.
2. Remove one piece of dough from the refrigerator. Roll the dough on a lightly floured surface or between two large sheets of plastic wrap. Roll the dough into a 12 inch circle. Transfer the dough into the pie plate, lifting up the dough from the edge and pressing it into the base corners of the pie plate. Do not cut off any dough that hangs over the edge. Place dough and pie plate in the refrigerator.
3. Peel, core and cut the apples into thin slices. Toss apple slices with lemon juice and zest. In a separate bowl combine the sugar, flour, salt and spices. As suggested on smitten kitchen, I doubled the measurement for all of the spices. Pour over the apple slices and combine. Fill the pie shell with the apple pie filling.
I had trouble with the next step because I did not roll the bottom crust out as much as I should have. I kind of made up my own steps, but I suggest following the ones listed below from smitten kitchen's page.
4. Roll out the second piece of dough to a 12-inch circle and place over the pie filling. Trim the top and bottom edges to 1/2 an inch beyond pan lip. Tuck this rim of dough underneath itself so that the folded edge is flush with pan lip. Flute edging or press with fork to seal. Cut four slits on dough top. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.
5. Place pie on baking sheet and lower the oven temperature to 425 degrees. Bake for about 25 minutes, until the top crust is golden. Rotate the pie and reduce oven temperature to 375 degrees. Continue baking for about 30 to 35 minutes until crust is deep golden brown.
6. Transfer the pan to a wire rack and let cool. The directions say to cool for 4 hours, but you're crazy if you think I'm waiting that long to try the pie.