"apple pie before it went in oven"
Pâte Brisée
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Ingredients:
All-purpose flour: 280 grams and 330 grams
Kosher salt: 6 grams
Cold unsalted butter: 454 grams, cut into 1/4-inch cubes
Ice water: 116 grams
Procedure
1. Place the 140 grams/1 cup flour and the salt in the bowl of a stand mixer fitted with the paddle attachment and mix to combine.
With the mixer running on low speed, add the butter a small handful at a time. When all the butter has been added, increase the speed to medium-low and mix for about 1 minute, until the butter is thoroughly blended.
Scrape down the sides and bottom of the bowl. Turn the speed to medium-low, add the remaining 330 gramsflour, and mix just to combine.
Add the water and mix until incorporated. The dough will come up around the paddle and should feel smooth, not sticky, to the touch.
2. Remove the dough from the mixer and check to be certain that there are no visible pieces of butter remaining; if necessary, return the dough to the mixer and mix again briefly.
3. Pat the dough into TWO 7- to 8-inch disk and wrap in plastic wrap. Refrigerate for at least 1 hour, but preferably overnight. (The dough can be refrigerated for up to 1 day or frozen for up to 1 month.)
Apple Pie Filling (adapted from SeriousEats)
4 to 4 1/2 pounds Golden Delicious, Braeburn, or other baking apples, peeled cored, and sliced into 1/4-inch slices 125 tablespoons granulated sugar, plus 1 tablespoon for sprinkling over crust
1/2 teaspoon cinnamon (or more, to taste)
1/4 teaspoon salt
2 to 4 tablespoons cornstarch
1 egg, lightly beaten
DIRECTIONS
1.Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it. Preheat the oven to 425°F.
2.Place apple slices in a large bowl or pot. Pour boiling water. Cover and set aside at room temperature for ten minutes.
3.Meanwhile, roll one disk of pie dough into a circle roughly 12-inches in diameter. Transfer to a 9-inch pie plate and place in freezer.
4.Drain apples well and let sit in a colander in the sink, tossing occasionally until completely dry, about 10 minutes.
5.Roll remaining disk of pie dough into a circle roughly 12-inches in diameter. Cut into desired shapes, transfer to tray and place in freezer to chill.
6.Transfer drained apples to a large bowl and add sugar, cinnamon, salt, and cornstarch, and toss until apples are evenly coated. Set mixture aside.
7.Take pie plate out of freezer. Add filling one layer at a time to avoid air pockets. Discard remaining juices in the bottom of the bowl.
8.Take the cut shapes out of freezer. Use a pastry brush to brush an even coat of lightly beaten egg white all over cut shapes. Place the cut shapes onto the top of apple filling, forming the top crust in your desired pattern. Sprinkle evenly with a tablespoon of sugar.
9.Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes.
10.Reduce heat to 375°F and continue baking until deep golden brown, about 25 minutes longer. Remove from oven and allow to cool at room temperature for at least 2 hours before serving.
All-purpose flour: 280 grams and 330 grams
Kosher salt: 6 grams
Cold unsalted butter: 454 grams, cut into 1/4-inch cubes
Ice water: 116 grams
Procedure
1. Place the 140 grams/1 cup flour and the salt in the bowl of a stand mixer fitted with the paddle attachment and mix to combine.
With the mixer running on low speed, add the butter a small handful at a time. When all the butter has been added, increase the speed to medium-low and mix for about 1 minute, until the butter is thoroughly blended.
Scrape down the sides and bottom of the bowl. Turn the speed to medium-low, add the remaining 330 gramsflour, and mix just to combine.
Add the water and mix until incorporated. The dough will come up around the paddle and should feel smooth, not sticky, to the touch.
2. Remove the dough from the mixer and check to be certain that there are no visible pieces of butter remaining; if necessary, return the dough to the mixer and mix again briefly.
3. Pat the dough into TWO 7- to 8-inch disk and wrap in plastic wrap. Refrigerate for at least 1 hour, but preferably overnight. (The dough can be refrigerated for up to 1 day or frozen for up to 1 month.)
Apple Pie Filling (adapted from SeriousEats)
4 to 4 1/2 pounds Golden Delicious, Braeburn, or other baking apples, peeled cored, and sliced into 1/4-inch slices 125 tablespoons granulated sugar, plus 1 tablespoon for sprinkling over crust
1/2 teaspoon cinnamon (or more, to taste)
1/4 teaspoon salt
2 to 4 tablespoons cornstarch
1 egg, lightly beaten
DIRECTIONS
1.Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it. Preheat the oven to 425°F.
2.Place apple slices in a large bowl or pot. Pour boiling water. Cover and set aside at room temperature for ten minutes.
3.Meanwhile, roll one disk of pie dough into a circle roughly 12-inches in diameter. Transfer to a 9-inch pie plate and place in freezer.
4.Drain apples well and let sit in a colander in the sink, tossing occasionally until completely dry, about 10 minutes.
5.Roll remaining disk of pie dough into a circle roughly 12-inches in diameter. Cut into desired shapes, transfer to tray and place in freezer to chill.
6.Transfer drained apples to a large bowl and add sugar, cinnamon, salt, and cornstarch, and toss until apples are evenly coated. Set mixture aside.
7.Take pie plate out of freezer. Add filling one layer at a time to avoid air pockets. Discard remaining juices in the bottom of the bowl.
8.Take the cut shapes out of freezer. Use a pastry brush to brush an even coat of lightly beaten egg white all over cut shapes. Place the cut shapes onto the top of apple filling, forming the top crust in your desired pattern. Sprinkle evenly with a tablespoon of sugar.
9.Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes.
10.Reduce heat to 375°F and continue baking until deep golden brown, about 25 minutes longer. Remove from oven and allow to cool at room temperature for at least 2 hours before serving.