Well, here it is … a simply delectable apple pie. During testing, I decided to do away with the traditional pie plate and made this version freeform. Matsu (aka Crispin) or Gala apples are the best choice as they’re crisp and juicy. If you can’t find either, you can use any other firm tart apple such as Granny Smith. Yield is 10 servings.
ingredients
Pastry
Filling
Glaze
directions
It is very important to avoid touching the dough with your hands during this process. The heat from your hands melts the butter.
Combine dry pastry ingredients in a medium bowl.
Slice butter finely with a sharp knife.
Combine butter with dry ingredients and toss with 2 forks.
Add the ice water and toss again with a wooden spoon. Do not touch with hands.
Turn mixture onto lightly floured surface. Pastry should still be messy.
Do not touch the dough with your hands to mix the dough together (this will melt out the butter), instead use a rolling pin and a pastry scraper or spatula to gently knead the dough together. Roll the dough with a rolling pin and fold over the outer edges with a scraper back onto the dough.
Continue to roll and scrape the dough, folding it over creating layers until butter is evenly incorporated. Work quickly so butter does not get soft.
Divide dough in half.
Using the rolling pin, flatten into 2 discs.
Wrap the dough in plastic wrap and chill in the refrigerator for 45 minutes.
For apple filling, slice the apple quarters crosswise into 1/4-inch-thick slices and combine all ingredients in a large bowl and toss together.
Preheat oven to 375 degrees F.
Roll pastry dough out on a lightly floured surface into 2 circles. One circle should measure 10-inches in diameter and the other circle should measure 11-inches in diameter.
Transfer the large circle to a baking sheet lined with parchment paper. Brush with beaten egg.
Mound the filling onto the middle of circle of pastry dough. Discard the liquid in bottom of bowl.
Cover with remaining circle of pastry dough. Pinch the edges together to secure the top and bottom layers tightly together.
Fold overhanging edge of dough by tucking it inwards as you work around circle. Press down around edges so no gaps appear.
Brush the top of the pastry with beaten egg and sprinkle very lightly with sugar.
Make a 1/2-inch hole in the centre of the top of the pastry. Then make a few holes all around the top of the pastry. The holes will allow for steam to escape.
Bake at 375 degrees F. on the lower rack of the oven for about 45 to 50 minutes or until pastry is crisp and golden.
While baking, if the pastry gets too dark and the filling is not bubbly or very hot, reduce the heat to 350 degrees F for the final 15 minutes of baking.