9 Inch Apple Pie Crust Filling Recipe 445

CLASSIC APPLE PIE WITH PRECOOKED APPLE FILLING

Steps:

• Combine flour, sugar, and salt in a food processor by pulsing a few times. Add the very cold butter cubes (2 sticks, equivalent to 1 cup) and pulse a few times until a pea-size coarse meal forms. Add the buttermilk and run the food processor continuously for several seconds until a dough forms. At first, it will look like it's not coming together but it will.
• Transfer onto a non-floured clean surface. Press to form a dough. Divide the dough in half. Roll each half into balls and flatten into thick disks. Wrap each disk with plastic wrap and chill in the fridge for at least 1 hour or overnight. Before using, let it sit on the counter for 15 minutes to slightly soften it.
• Peel apples and cut out the core. Then cut into 1/4 inch slices. They should all be cut to the same size for even cooking.
• In a large deep skillet or Dutch oven over medium heat, melt 1 tablespoon unsalted butter and add the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice and lemon zest. Cook, stirring for about 10-15 minutes until apples have slightly softened but not lost their shape.
• Sift and sprinkle 1-2 tablespoons cornstarch and mix (start with 1 tablespoon and add more if needed. The amount of cornstarch depends on the amount of juices released by the apples). Bring to a simmer and cook for an additional 3-5 minutes until juices thicken. If not thick enough, add more cornstarch little by little, stirring. Note: sifting the cornstarch beforehand prevents clumps from forming.
• Set aside and let cool at room temperature. Tip: to speed up the cooling process, transfer the apple filling to a large shallow bowl or a large pan.
• After the filling has cooled down, preheat oven to 400 degrees F.
• Cut remaining 1 tablespoon of cold butter into small cubes. Set aside.
• Get a 9-inch round pie pan ready. Roll out the dough to a 12-inch circle using a rolling pin on a floured surface to about ¼ inch thick. Repeat for the second disk.
• Transfer dough to a 9-inch pie pan. Fill with the cooled apple pie filling and dot with the remaining 1 tablespoon butter cut into small cubes. Cover the pie with the second rolled out dough. Trim any overhang or excess dough. Seal edges with a fork or with your fingers. Make a few slits at the top to let the steam escape. Alternatively, you can make a lattice pattern. For instructions, see the "How to Make a Lattice Pie Crust" above.
• If you made a lattice top, refrigerate the pie for about 15-20 minutes. If you did not, skip this step.
• Make the egg wash by whisking the egg with heavy cream or milk. Brush the pie dough with egg wash and sprinkle with coarse sugar if desired.
• Place pie on a large baking sheet and bake for 25 minutes at 400 degrees F. Remove pie from oven and put a pie crust shield or cover edges with foil. Lower oven temperature to 375 F and bake for an additional 30-35 minutes until golden brown and bubbly.
• Let it cool on a wire rack for 3 hours before serving. Trust me, if you cut into it before it has cooled down, it will fall apart (been there, done that). Enjoy!

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.