Classic Apple Pie
Serves: 8-10
 
A classic Apple Pie recipe with a few new twists. Perfect for the upcoming holidays, or for any occasion.
Ingredients
  • For the double pie crust:
  • 16 tbsp. (225g) unsalted butter
  • 1½ cups (170g) whole wheat flour
  • 1 cup (145g) all purpose flour
  • 2 tbsps (26g) cane sugar
  • ½ tsp. (3g) salt
  • 4-6 tbsp. ice water
  • For the filling:
  • 3½ lbs (about 1.6 kg) apples (I used Granny Smith)
  • 7 medium granny smith apples (about 3½ pounds)
  • 2 tablespoons freshly squeezed lemon juice (1 small lemon)
  • ½ cup (90g) cane sugar
  • 2 (20g) tablespoons whole wheat flour
  • 2-3 pinches sea salt
  • ½ teaspoon of ground or grated nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 egg, lightly beaten
Instructions
  1. For the pie crust:
  2. Cut the butter into small pieces, stick them on a plate and pop it into the freezer for five minutes.
  3. Put the flours, light brown sugar and salt in the bowl of a stand mixer and mix with the paddle attachment until blended. On low speed, add the pieces of butter and gradually increase the speed to medium-low. When the butter chunks are the size of peas, reduce the speed to low and add the water one tablespoon at a time, just until the dough comes together. Remove the dough, divide it into two equal pieces, press into disks, wrap with plastic wrap and pop them in the refrigerator for at least half and hour (or up to 2 days). You can also freeze this dough for up to 1-2 months, just let it thaw out for a day in the refrigerator before use.
  4. For the filling:
  5. Peel, core and cut the apples into chunks, tidbits or thin slices. Place in a large bowl and toss with lemon juice, sugar, whole wheat flour, salt, nutmeg, cinnamon and ginger. Stir until combined.
  6. For the oven: Preheat to 425°F.
  7. To assemble the pie:
  8. Flour a large work station. Take out one of the pie disks and lay it on your now well floured table. Flour the top of the disk as well as the rolling pin and roll it out until it’s about 12-inches. Roll the dough onto the rolling pin and gently lay it over a 9-inch pie plate so that there is some overhang. Add the fruit mixture and juices to the bottom pie crust.
  9. Flour your workstation again, then roll out the second disk to a 12-inch round.
  10. For a lattice-top: Use a pastry wheel, pizza cutter or knife to cut the rolled out pie crust in 1-inch strips. Then weave together the lattice strips to form a lattice top. Trim off excess dough and crimp the edges together. I hope to make my own video soon, but in the meantime you can watch this quick video to see how it’s done. https://www.youtube.com/watch?v=8i3oQT-aaG0
  11. For a regular lidded top: simply roll up the dough onto the rolling pin and set it over the pie plate. Crimp the edges together and cut a few slits in the center so the pie can vent when cooking. You can also use cookie cutters to cut a decorative vent before you sent the crust on top of the pie plate. I hope to make my own video soon, but in the meantime you can watch this quick video to see how it’s done. https://www.youtube.com/watch?v=sAkCbXXIht4
  12. For the finishing touches: Brush the top of the pie with the beaten egg. Sprinkle the top of the pie with light cane sugar.
  13. Baking: Bake for 15 minutes then reduce the oven temperature to 350°F. Continue to bake for another 35-40 minutes or until the crust is golden brown. (Check on the pie a few times. If it is browning too quickly, tent loosely with foil and continue baking as indicated above.)
  14. Cooling: Although it will be torturous to wait, let the apple pie cool 2-3 hours before serving so that the juices will have thickened up. Store the pie at room temperature or in the fridge. Slice and serve with whipped cream or big scoop of vanilla ice cream.
Recipe by Italicana Kitchen at https://italicanakitchen.com/classic-apple-pie/