Extraordinary Apple Pie
Yields: One 9" (23 cm) Pie
Recipe by: Denise Marchessault
Ingredients:
Pastry: Refer to our Buttermilk Shortcrust Dough to get the best version!!
- 1 recipe Buttermilk Shortcrust Dough or Flaky Pastry Dough, divided into 2 portions
- 2–3 Tbsp (30–45 mL) whipping cream, for brushing
Filling:
- 10 large Granny Smith apples
- 2 tsp (10 mL) freshly squeezed lemon juice
- 1/4 cup + 2 Tbsp (90 mL) granulated sugar
- 1/2 tsp (2.5 mL) cinnamon
- 1/4 cup (60 g) unsalted butter, divided
- 1/4 cup (60 mL) chopped walnuts
Special Equipment:
- 9-inch (23 cm) cake pan (1 1/2 inches/ 4 cm deep)
Instructions:
1. Prepare the Pan:
- Grease the cake pan with butter.
- Line it with parchment paper, leaving an overhang for easy removal.
2. Prepare the Pastry Base:
- On a floured parchment, roll one portion of the dough into a 12-inch circle, about 1/8 inch thick.
- Transfer to the prepared pan, pressing into the base and sides.
- Trim excess pastry, refrigerate the lined pan for 40 minutes.
3. Prepare the Lattice:
- Roll the remaining dough on a floured surface.
- Cut into twelve 1/2-inch wide strips.
- Chill the strips on a tray for 40 minutes.
4. Make the Filling:
- Peel, core, and slice the apples; toss with lemon juice.
- In batches, melt portions of butter in a skillet, add apples, sugar, and cinnamon, and cook until tender.
- Let the cooked apples cool on a tray.
5. Assemble the Pie:
- Spread walnuts in the pastry-lined pan, top with cooled apples, dot with remaining butter pieces.
- Weave the chilled pastry strips over the top in a lattice pattern, trimming excess.
- Refrigerate or freeze the pie for 20 minutes to firm.
6. Bake the Pie:
- Preheat the oven to 425°F (220°C) with a lined baking tray inside.
- Brush the lattice with whipping cream and sprinkle with sugar.
- Bake the pie on the hot tray for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 40 minutes. Cover with foil if browning too quickly.
- Let cool for at least 3 hours before serving.
Yields: One 9" (23 cm) Pie
Recipe by: Denise Marchessault
Ingredients:
Pastry: Refer to our Buttermilk Shortcrust Dough to get the best version!!
- 1 recipe Buttermilk Shortcrust Dough or Flaky Pastry Dough, divided into 2 portions
- 2–3 Tbsp (30–45 mL) whipping cream, for brushing
Filling:
- 10 large Granny Smith apples
- 2 tsp (10 mL) freshly squeezed lemon juice
- 1/4 cup + 2 Tbsp (90 mL) granulated sugar
- 1/2 tsp (2.5 mL) cinnamon
- 1/4 cup (60 g) unsalted butter, divided
- 1/4 cup (60 mL) chopped walnuts
Special Equipment:
- 9-inch (23 cm) cake pan (1 1/2 inches/ 4 cm deep)
Instructions:
1. Prepare the Pan:
- Grease the cake pan with butter.
- Line it with parchment paper, leaving an overhang for easy removal.
2. Prepare the Pastry Base:
- On a floured parchment, roll one portion of the dough into a 12-inch circle, about 1/8 inch thick.
- Transfer to the prepared pan, pressing into the base and sides.
- Trim excess pastry, refrigerate the lined pan for 40 minutes.
3. Prepare the Lattice:
- Roll the remaining dough on a floured surface.
- Cut into twelve 1/2-inch wide strips.
- Chill the strips on a tray for 40 minutes.
4. Make the Filling:
- Peel, core, and slice the apples; toss with lemon juice.
- In batches, melt portions of butter in a skillet, add apples, sugar, and cinnamon, and cook until tender.
- Let the cooked apples cool on a tray.
5. Assemble the Pie:
- Spread walnuts in the pastry-lined pan, top with cooled apples, dot with remaining butter pieces.
- Weave the chilled pastry strips over the top in a lattice pattern, trimming excess.
- Refrigerate or freeze the pie for 20 minutes to firm.
6. Bake the Pie:
- Preheat the oven to 425°F (220°C) with a lined baking tray inside.
- Brush the lattice with whipping cream and sprinkle with sugar.
- Bake the pie on the hot tray for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 40 minutes. Cover with foil if browning too quickly.
- Let cool for at least 3 hours before serving.
