I’ve made this pie at least 3 times a year every fall. I’ve spent a long time coming up with an apple pie recipe that was perfect. I have a specific criteria when it comes to apple pies (1) it must be chock-full of apples, (2) there can’t be too much liquid, (3) the crust must be incredible and (4) not OD’d on spices. So after several years of flops, I’ve finally created one that not only meets all the criteria, but exceeds it. Also, the ice cream is NOT optional. Don’t even bother making this pie if you’re not going to serve it correctly.
Fool Proof Pas-Tri Crust
3 pounds of assorted apples (cored, peeled and thinly sliced)
1/4 cup of light brown sugar
1/4 cup of raw sugar
1/4 tsp of cinnamon
1/4 tsp of allspice
2 tbs of fresh-squeezed lemon juice
Zest of one lemon
1/2 tsp of kosher salt
1/4 cup of cold butter (cubed in 1/2 inch pieces)
4 tbs of flour (plus extra for rolling dough)
1 tsp of cornstarch
2 tbs of heavy cream
Prepare Pas-Tri Crust and refrigerate for at least 2 hours. Roll out on floured board with a rolling pin so that it’s 1/8 inch thick, slightly turning the dough each time so that it keeps its round shape. Make sure not to over work the dough. Press dough into a buttered 9 inch glass pie plate and refrigerate while you prepare the filling.
Preheat oven to 400 degrees. Combine all filling ingredients in large bowl.
Pile apples into lined plate and dot with cubes of butter. Roll out remaining disc on floured board with a rolling pin, slightly turning each time so that the disc is now 12 inches wide. Cut into 1/2 inch strips.
Lay out half the strips onto the pie and space them out evenly. Fold back each alternating strip halfway and place one strip right by the fold. Fold back the strip and do the same with the other strips, and place another strip by that fold, spaced evenly from the previous strip. Repeat until you’ve used up all the strips and you have a lattice pattern on top.
Brush with heavy cream and sprinkle with extra sugar. Bake for one hour until juice is nearly gone. Let it cool for at least an hour before serving.
Serve with heaping scoops of vanilla ice cream.
Makes one 9-inch pie.