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APPLE PIE

October 05, 2011

These could be the most beautiful and delicious apples I have seen or eaten in a long time. These Macouns are just huge and I couldn't wait to bring them to the bakery to make my first apple pie of the season. They are crisp and juicy, not too sweet —great for eating as well as baking. The visit to the local farm out East was a family affair. My daughter Tina and my three granddaughters, Sammijo, Lilli and Chloe where there to help choose our favorite variety. It was an easy decision because we sampled right from the trees before we made our final decision—these were the winners across the board.

RUSTIC APPLE STREUSEL PIE

Makes 8 servings

(Sarabeth'a Bakery: From My Hands to Yours, Rizzoli 2011, Photos of pie Quentin Bacon)

TENDER PIE DOUGH

BAKER'S NOTE: This makes a large batch of dough. Divide it in half and use both halves, or freeze one portion to use another time.

14 tablespoons (1 ¾ sticks) unsalted butter, at cool room temperature, cut into

tablespoons

⅓ cup whole milk

2 ½ cups unbleached all-purpose flour

1 tablespoon plus 1 teaspoon superfine sugar

¼ teaspoon fine sea salt

FILLING

BAKER'S NOTE: Be sure to slice the apples thin so that they cook in the amount of time needed to bake the crust—this isn’t a chunky filling. ( See photo in step 7.)

4 pounds Granny Smith apples, peeled, cored, and cut into ¼-inch-thick slices

⅔ cup superfine sugar

3 tablespoons unbleached all-purpose flour, plus more for rolling out the dough

2 teaspoons pure maple syrup, preferably Grade B

2 teaspoons fresh lemon juice

½ teaspoon ground cinnamon

Seeds from ¾ Plumped Vanilla Bean or ¾ teaspoon pure vanilla extract

1 large egg, well beaten with an electric hand blender

Streusel

⅓ cup plus 1 tablespoon unbleached all-purpose flour

1 tablespoon superfine sugar

1 tablespoon light brown sugar

⅛ teaspoon ground cinnamon

2 ½ tablespoons unsalted butter, melted

1/8 teaspoon pure vanilla extract

1. To make the dough, beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment at high speed until the butter is smooth, about 2 minutes. With the mixer running, slowly dribble in the milk, occasionally stopping the machine and scraping down the sides of the bowl with a rubber or silicone spatula. The butter mixture should be fluffy, smooth, and shiny, like a buttercream frosting.

2. In a small bowl, mix the flour, sugar, and salt together. With the mixer speed on low, gradually add the flour mixture and incorporate just until the dough forms a mass on the paddle and the sides of the bowl are clean. Turn out the dough onto a lightly floured surface. Knead a few times until it is smooth and supple. Divide the dough in half. Shape each portion into a disk, about 1-inch thick. Wrap each disk in plastic wrap.

3. Refrigerate just until chilled, 30 minutes to 1 hour. (The dough can be refrigerated up to 1 day, but it will be very hard, and should stand at room temperature for about 30 minutes before rolling out. The dough can also be frozen, double wrapped in plastic, for up to 2 weeks. Defrost in the refrigerator overnight.)

4. To make the filling, toss the apples, sugar, flour, maple syrup, lemon juice, cinnamon, and vanilla in a medium bowl until well combined.

5. To make the streusel, combine the flour, superfine sugar, brown sugar, and cinnamon in a small bowl. Stir the melted butter and vanilla together in another small bowl. Gradually stir the butter mixture into the flour mixture, just until evenly moistened (you may not need all of the butter). Squeeze the mixture in your hands until thoroughly combined. Crumble the mixture in the bowl to make fine crumbs with some small lumps. Set the streusel aside.

6. Position a rack in the center of the oven and preheat to 350°F. Line a half-sheet pan with parchment paper.

7. Lightly flour a work surface. Unwrap one portion of the dough (reserve the remaining dough for another use) and tap the entire circumference around its edge. Dust the top of the dough with flour. Roll out into a 15-inch round. Transfer the dough to a 9-inch pie pan, centering it in the pan, and let the excess dough hang over the sides. Heap the apples in the crust, mounding them high in the center. Bring up the edges of the dough, pleating the dough as needed around the circumference of the dish—the center of the filling will be visible. Brush the exposed crust with the egg. Sprinkle the streusel over the exposed filling to cover it, then scatter any remaining streusel over the crust.

8. Place the pie on the half-sheet pan. Bake, rotating the pan halfway through, until the crust is golden brown and any juices that escape are thick, about 1 hour. If the crust is browning too quickly, tent it with parchment paper. Remove from the oven and cool on a wire rack for 1 hour. Cool completely and serve at room temperature.

Tags: Apple Pie , Macouns , Quentin Bacon , Sarabeth's Bakery: From My Hands to Yours

Categories: Pies, Recipes

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Your Comments

Sunchowder - Wendy Read | October 5, 2011 7:39 AM

I have your book, and this is a lovely reminder to try my hand at this gorgeous pie! Love the photo of the apples too.

Your Comments

Deborah Reid | October 5, 2011 9:41 AM

Hello Sarabeth:

I would like to make this for Thanksgiving (Canadian - this weekend). Am confused, did you use the Macouns in the pie or Granny Smith? Would you use any other type of apple in the pie - Spy?

Cheers,

Deborah Reid

Your Comments

The Delicate Pen | October 9, 2011 7:30 PM

Well, I made it today! Took forever to peel those apples! It was so sad to see each apple turning brown before I would finish peeling the next. Any way to avoid that other than working faster?! Then, I couldn't quite see the photo that well on my computer, so I sort of blew it-I did a traditional turn up of the crust rim. My crumble topping was skimpy because there was too much apple surface and I couldn't understand why. Once I really examined that photo, I then understood the directions about turning in the crust, but it was too late. I baked it anyway. My juices were still sort of runny and not thick after over an hour. I imagine my little snafoo had something to do with that. But lucky for me, it still tasted great, my husband will eat anything I bake, and there is that spare crust now in the freezer waiting for me to try it again next weekend and get it right!
Keep those recipes and tips coming!!

Your Comments

Sarabeth replied to comment from The Delicate Pen | October 9, 2011 10:42 PM

Whew, what an ordeal! If your apples are very juicy you made need to add another tablespoon or two to the apple filling. The streusel was not enough for the entire top. You needed to bring the dough up and pinch it like a dumpling. There will be a 3-4 inch opening for the streusel. Have fun with the next one.

Your Comments

Paula {JustABiteDesserts.com} | October 24, 2011 8:23 AM

I'm planning to make this gorgeous rustic pie today after I saw it in your cookbook a week ago! One question: the cookbook tells you to halve the pie dough recipe, but your blog post doesn't mention doing that. Just checking! Thank you for sharing this. :)

Your Comments

The Delicate Pen | October 25, 2011 5:50 PM

Well, I am happy to report that pie number two was magnificent! I did need to add a little more flour. In addition, in my oven, I needed to bake it one hour and ten minutes. Baking a pie is just like art and calligraphy I suppose...you have to make moment to moment decisions as you are working!

Your Comments

Sarabeth replied to comment from Paula {JustABiteDesserts.com} | October 25, 2011 10:30 PM

Yes you do divide the dough in half and save the extra piece for another time.

Your Comments

Madhu | November 1, 2011 5:38 AM

Hi Sarabeth all the way from the far east in a town called Kuala Lumpur. I was browsing Borders book shop today and came across your book and am totally smitten! Came back home to google you and here I am! Looking forward to reading more of your blog and cuddling up with your book and baking :-)Have a great day!

Your Comments

Marie M. | November 7, 2011 10:05 AM

What a lovely blog!
Sarabeth--I so enjoyed your demo at the weekend food show in D.C. I wish that you had a restaurant here! (hint hint)
I am hoping to get a recipe for that wonderful key lime pie that you feature at the Key West outpost. Every time my husband and I go to KW, we end up eating breakfast, lunch and dinner there! The food is wonderful and David is such a welcoming presence--we always feel like we are right at home and that we matter--what a restaurateur! Anyway, I asked about the recipe at the show an I'm hope that it could be posted here??
Also, have you considered any multimedia apps for iPad? You are such a natural teacher and it seems a natural fit. Dorie Greenspan has a lovely app for iPad and I could absolutely see you doing something similar. Your enthusiasm for baking is infectious.
Thanks again, I'm really enjoying your book. It's so easy to understand the photographs are marvelous.
Best-
Marie