Prep 0 mins
Cook 45 mins
This recipe is from "America's Test Kitchen" on PBS. They suggest a combination of sweet and tart apples. I use a mixture of Rome and Granny Smith, but that's just my preference.
- 1 cup unbleached all-purpose flour, plus more for dusting work surface (5 ounces)
- 1 tablespoon sugar
- 1⁄2 teaspoon table salt
- 2 tablespoons vegetable shortening, chilled
- 6 tablespoons cold unsalted butter, cut into 1/4-inch pieces
- 3 -4 tablespoons ice water
- 1⁄2 cup apple cider
- 1⁄3 cup maple syrup
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- 1⁄8 teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter
- 2 1⁄2 lbs apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges (about 6 medium - 3 sweet, 3 tart)
- 1 egg white, lightly beaten
- 2 teaspoons sugar
- 1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.
- 2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.).
- 3. FOR THE FILLING: Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element) and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.
- 4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes; serve.
I saw them making this recipe on America's Test Kitchen and made it that day for a contest and won. I am often asked to make this to bring with me for dessert for various dinners and will be bringing it to a friend for Thanksgiving this year, as requested. I absolutely love it and have not made any changes to the recipe.
Lovely recipe, great idea that enables you have a completely homemade pie in an hour and a half, start to finish. Of course I made a few changes- using cream cheese instead of vegetable shortening and raspberry apple juice instead of cider. My Macintosh and Jonathan apple got a bit mushy before they caramelized, so I will try again with a sturdier apple.