The Cook's Illustrated Cookbook (329 page)

SERVES 8

You can use
FOOLPROOF
,
ALL-BUTTER
, or
CLASSIC DOUBLE-CRUST PIE DOUGH
for this pie. You can substitute Empire or Cortland apples for the Granny Smith apples. For more information on fitting pie dough, see
“FITTING PIE DOUGH”
. The pie is best eaten when cooled to room temperature.

1.
Roll 1 disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic and refrigerate for 30 minutes.

2.
Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.

3.
Mix ³⁄
₄
cup sugar, flour, lemon zest, salt, nutmeg, cinnamon, and allspice together in large bowl. Add lemon juice and apples and toss until combined. Spread apples with their juices into dough-lined pie plate, mounding them slightly in middle. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to ¹⁄
₂
inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining 1 tablespoon sugar.

4.
Place pie on heated baking sheet, reduce oven temperature to 425 degrees, and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours. Serve.

Add 3 tablespoons chopped crystallized ginger to apple mixture.

Toss 1 cup raisins, dried sweet cherries, or dried cranberries with lemon juice plus 1 tablespoon applejack, brandy, or cognac. Add dried fruit and liquid to apple mixture.

WHY THIS RECIPE WORKS

The problem with deep-dish apple pie is that the apples are often unevenly cooked and the exuded juice leaves the apples swimming in liquid, producing a bottom crust that is pale and soggy. Then there is the gaping hole left between the shrunken apples and the top crust, making it impossible to slice and serve a neat piece of pie. We wanted our piece of deep-dish pie to be a towering wedge of tender, juicy apples, fully framed by a buttery, flaky crust. Precooking the apples solved the shrinking problem, helped the apples hold their shape, and prevented a flood of juices from collecting in the bottom of the pie plate, thereby producing a nicely browned bottom crust. Why didn’t cooking the apples twice (once on the stovetop and once in the oven) cause them to become insipid and mushy? We learned that when the apples are gently heated, their pectin is converted to a heat-stable form that keeps them from becoming mushy when cooked further in the oven. This allowed us to boost the quantity of apples to 5 pounds. A little brown sugar, salt, lemon, and cinnamon contributed flavor and sweetness.

SERVES 8

You can use
FOOLPROOF
,
ALL-BUTTER
, or
CLASSIC DOUBLE-CRUST PIE DOUGH
for this pie. You can substitute Empire or Cortland apples for the Granny Smith apples and Jonagold, Fuji, or Braeburn for the Golden Delicious apples.

1.
Roll 1 disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic and refrigerate for 30 minutes.

2.
Toss apples, ¹⁄
₂
cup granulated sugar, brown sugar, lemon zest, salt, and cinnamon together in Dutch oven. Cover and cook over medium heat, stirring often, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. Transfer apples and their juices to rimmed baking sheet and let cool to room temperature, about 30 minutes.

3.
Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Drain cooled apples thoroughly in colander, reserving ¹⁄
₄
cup of juice. Stir lemon juice into reserved juice.

4.
Spread apples into dough-lined pie plate, mounding them slightly in middle, and drizzle with lemon juice mixture. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to ¹⁄
₂
inch beyond lip of pie plate. Pinch edges of top and bottom dough crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining 1 tablespoon granulated sugar.

5.
Place pie on heated baking sheet and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 25 to 30 minutes longer. Let pie cool on wire rack until filling has set, about 2 hours; serve slightly warm or at room temperature.