This apple pie brings a twist to your usual apple pie as the apples are sautéed with cinnamon and sugar before baking. The result is a soft and delectable filling. Make it once and you’ll love it!
2 tablespoons unsalted butter
8 large or 10 medium apples (mixture of tart and sweet varieties – Macintosh works especially well), peeled, cored and segmented
1½ teaspoons cinnamon
¼ cup sugar (less if apples are sweet)
1¾ cup all-purpose flour
1 teaspoon sea salt
10 tablespoons unsalted butter, kept chilled
⅓ cup ice water (or less if it’s warm or very humid)
1 tablespoon turbinado sugar (or regular)
Makes: 8 Serving size: 1 wedge
To prepare filling:
- Preheat oven to 375°F.
- Melt butter in a large skillet over medium heat. Add the apples and sauté.
- Add sugar and cinnamon to the apples. Stir and mix well. Cook, stirring occasionally, 6-10 minutes, or until the apples are softened and browned.
- Remove from heat and cool. Set aside.
To prepare crust:
- Add the flour and salt to a large mixing bowl. Mix the salt into the flour thoroughly.
- Cut the butter into small chunks and drop them into the flour and disperse evenly.
- Using a pastry cutter or your very clean fingertips, work the butter into the flour, until the mixture resembles coarse breadcrumbs.
- Pour a few drops of the ice water into the flour mixture. Work the water into the mixture with your hands to collect the mixture into a ball. Add more water just until the mixture holds together. It should not be too moist or sticky.
- Divide the dough in half, form 2 balls of dough and chill in the refrigerator for 5 minutes.
- Take one ball of dough out from the refrigerator. Place on a lightly floured wooden board or marble/stone counter. Lightly dust some flour on the rolling pin.
- Roll the dough from the center of the ball of dough outward, rolling with light strokes. Turn the dough at intervals, adding flour to the board, to roll the dough into a round shape.
- Add more flour as necessary to keep the dough from sticking. Continue until the dough is 11-12 inches in diameter and about ⅛ to ¼ inch thick.
- Carefully transfer the dough to the pie pan, draping the excess dough over the sides.
To prepare pie:
- Pour the prepared apple filling over the dough in the pie pan and spread evenly.
- Roll out the 2nd ball of the dough in the same manner as the first.
- Lay the dough evenly over the top of the apples. Fold the excess dough under to form a thick edge. Crimp the dough with the fingers or with a fork, create grooves and seal. Cut out a few small vents in the dough in the middle, in an attractive design.
- Beat the egg in a small ramekin. Brush the top of the pie with the beaten egg using a pastry brush. Sprinkle sugar lightly over the top. Bake 40 minutes or until golden. Remove from heat and cool. Slice into 8 even wedges and enjoy!
Recipe contributed by FamilyCook Productions