Put the pie on a baking sheet and bake on the lowest rack for 10 minutes.(For the photo of this dish on page 192, food stylist Michael Pederson used the handle of his offset spatula to make diagonal indentations around the edge.) Brush the crust all over with milk and sprinkle with the remaining sugar. If you don’t have a favorite decorative crimping technique, you can always simply pinch the crust between your thumb and forefinger at regular intervals around the crust, but I like to make a scalloped edge by holding my right thumb and forefinger in a “U” shape, then poking the crust between them using my left forefinger.

Fold the bottom crust up over the top crust and crimp to seal. Transfer, peeled side down, to the pie, then peel off the remaining parchment and, using a sharp knife, make three slashes in the crust to allow steam to escape. Remove the apples from the freezer, and use a spatula to transfer them, with any juices, into the pie plate.Roll out, working from the center, to an 11-inch circle. Unwrap the smaller disk of dough and put it in the center of a large sheet of parchment paper. Peel off the remaining parchment and press the crust into the plate, draping any excess over the sides. Peel off the top piece of parchment and transfer the dough to a pie plate, peeled side down. Roll out, working from the center, to a 13-inch circle. Meanwhile, unwrap the larger disk of dough and put it in the center of a large sheet of parchment paper.Put in the freezer to cool to room temperature, 12 to 15 minutes. Remove the apples from the heat, stir in the cornstarch, and spread the apples out on a large baking sheet.Reduce the heat if apples begin to sizzle vigorously. Cook, stirring gently, until the apples just begin to turn tender, about 10 minutes. Meanwhile, prepare the filling: In a Dutch oven over medium heat, stir the apples with the sugar, brown sugar, lemon juice, cinnamon, and salt. Preheat the oven to 425✯ and set a rack to the lowest position.Press each piece into a disk and wrap in plastic wrap. Turn the dough out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough-do not overmix! Gather the dough into a ball, then divide into two pieces, one slightly larger than the other. If needed, add 1 or 2 tablespoons more of ice water. Sprinkle 6 tablespoons ice water on top and stir with a fork until the dough begins to come together. Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle the butter cubes over the flour mixture and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do). First, make the crust: In a medium bowl, whisk together the flour, 2 tablespoons of the sugar, and salt until well combined (for instructions on making crust in a food processor, see page 67).Total time: 2 hours, 45 minutesġ8 tablespoons (2¼ sticks 255 g) chilled unsalted butter, cut into ¼-inch cubesĦ to 8 tablespoons (90 to 120 ml) ice waterĢ½ pounds (1.13 kg, or about 5 large) firm-tart apples (see Apple Notes), peeled, cored, and cut into ½-inch-thick wedgesĢ½ pounds (1.13 kg, or about 5 large) firm-sweet apples, peeled, cored, and cut into ½-inch-thick wedgesĢ tablespoons firmly packed light brown sugarġ½ tablespoons (22 ml) freshly squeezed lemon juice.Defrost overnight in the refrigerator before using.Įquipment: 5- to 6-quart Dutch Oven or other large, heavy-bottomed pot parchment paper 9-inch deep-dish pie plate (preferably glass) baking sheet (any size) You can also freeze the dough for up to three months. Make-ahead tip: You can prepare the crust through step 1 and refrigerate for up to five days. But I particularly like Northern Spy, Sierra Beauty, and Esopus Spitzenburg for tartness, and Ginger Gold, Golden Delicious, Jazz, and Jonagold for sweetness. The result is a pie that’s good enough for a bake-off: tall, beautifully domed, and filled to the very top with juicy apples.Īpple Notes: Again, any combination of firm-tart and firm-sweet apples is fine. The answer, in a technique I adapted from Cook’s Illustrated magazine, is to pre-cook the apples just a bit to “set” their shape. Except the more apples you pile into the dish, the more likely you are to end up with a big gap between the crust, which sets early in the baking, and the filling, which softens and shrinks by the time the pie is done. When it comes to apple pie, the more fruit the merrier. (From Amy Traverso’s Apple Lover’s Cookbook)

Amy traverso pork pie