Maple Apple Pie Double Crust & Deep Dish


Step-By-Step Instructions For This Pie Recipe

Step 1: Make Crust

Pulse whole-wheat pastry flour, all-purpose flour, maple sugar and salt in food processor. Add butter, and process until the butter is cut in and the mixture resembles coarse meal. If you don’t have a food processor or you want to do this by hand, use a pastry blender, two knives, or quickly work it in by hand.

Open lid, drizzle on oil and pulse to combine. Open lid and drizzle on ½ cup ice water. Process until the mixture just comes together.

If the mixture seems dry or does not come together as a ball, try squeezing a handful of the crumbs together. If it still won’t come together, add up to ¼ cup more ice water. Divide dough in half and form into two disks, wrap in plastic and refrigerate until firm and chilled, at least 1 hour.

Step 2: Preheat Oven

Arrange oven rack in the center of the oven. Preheat oven to 350ºF. Line a baking sheet with foil or parchment.

Step 3: Make Filling

Toss Macintosh apples, firm apples, maple syrup, lemon juice, all-purpose flour, cornstarch, cinnamon, nutmeg and salt in a large bowl.

Step 4: Assemble Pie

Lightly dust the work surface with flour. Roll one dough disk out to a circle, about 14-inches across. Transfer to a 9-inch deep dish pie plate. Press the dough gently into the corners of the pie plate. Add apple filling to the pie shell, arranging so they are as compact as possible. Roll the second dough disk out to a circle, about 12 inches across. Lay over the apple filling. Roll edges under, and crimp edges to make a fluted edge. Brush egg yolk over the crust. Sprinkle with turbinado. Cut five 1-inch long steam vents in the top of the pie.

Step 5: Bake Pie

Place the pie on the prepared baking sheet. Bake pie until the crust is golden brown and the filling is bubbling out the vents a bit, 60 to 80 minutes. Let cool on a wire rack until room temperature before cutting.



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