Thursday, May 19, 2005

Crusty Apple Pie

Crusty Apple Pie (Adapted from King Arthur Flour)

For the crust

2 cups all-purpose flour
2 tablespoons buttermilk powder
3/4 teaspoon salt
1/2 cup cream cheese
10 tablespoons unsalted cold butter, cut into cubes
3 to 4 tablespoons ice water

For the filling

1/2 cup granulated sugar
2 teaspoons cinnamon
3 large apples, peeled, cored and thinly sliced
1/4 teaspoon salt
2 teaspoons fresh lemon juice
2 tablespoons unsalted butter, cut in small cubes

For the topping

2 tablespoons coarse white sugar

To prepare the crust

In a large bowl, whisk together flour, buttermilk powder and salt. Blend in cream cheese until the mixture is evenly crumbly. Using a pastry blender, cut butter into the dry ingredients until the texture resembles coarse meal, leaving some larger visible butter pieces.

Sprinkle dough with about 2 to 3 tablespoons cold water and toss together - if the dough is too dry and doesn't hold together when squeezed in your hands, gradually add in enough of the extra water until it does.

Divide the dough into two pieces, with one slightly larger than the other (one should weigh roughly 9 ounces while the other 10). Flatten each portion into a disk, then wrap well with saran wrap and refrigerate for at least 30 minutes.

Preheat oven to 425 degrees.

Remove the larger portion of dough from the refrigerator and roll it into a 13" circle on a lightly floured surface. Place dough into a shallow 12" pizza pan or parchment-lined baking sheet.

To prepare the filling

In a small bowl, stir together sugar and cinnamon. Sprinkle mixture evenly over the top of the dough. Pile the apples over the sugar mixture as evenly as possible. Sprinkle the apples with salt, then drizzle evenly with lemon juice. Dot the top all over with the butter cubes

Remove the remaining portion of dough from the refrigerator and roll it into a 12" circle on a lightly floured surface. If desired, cut out small vent holes with a small cookie cutter. Carefully transfer dough over the top of the apples, bringing the edge of the bottom crust up over the top and pressing to seal.

For the topping

Brush the top of the crust lightly with milk, then sprinkle with sugar. If you didn't cut out vent holes with a cookie cutter, slice several 1" slits across the top crust to release steam.

Place pie into the oven and bake for 15 minutes. Reduce temperature to 375 degrees, the continue to bake until the crust is golden brown and the filling has started to bubble, about 25 to 35 minutes. Remove from the oven and set aside to cool for at least an hour before slicing into wedges to serve.

Makes about 10 to 12 servings.

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  1. Hi Joe
    This pie looks realy good.
    what can I use instead of buttermilk powder?.
    Also look like to WISH YOU
    thank you for all the recipes they are great

  2. Wow. Crust has always been my favorite part of pie! This looks de-lish.

  3. Isn't the filling runny? There is nothing to thicken the filling as the apples cook...or is the layer of apples so thin that they don't get runny? IMHO the crust with a little apple flavor is the best part of the pie!


  4. Maria - I would just leave it out if you can't find it.

    Katrina - Thanks!

    Pam - You got it - the layer of apples isn't thick enough to make a bunch of liquid to thicken.