Prep 40 mins
Cook 45 mins
A classic fall dessert
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup unsalted butter, chilled, and cut into 1 inch pieces
- 1⁄4-1⁄2 cup ice water
- 6 large apples, peeled, cored, and sliced 1/4 inch thick
- 1⁄4 cup sugar
- 1⁄4 cup light brown sugar
- 1 tablespoon lemon juice
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
- 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.