Third Baseman, New York Mets
If you think that it would be hard to improve on the classic American apple pie, you might want to try this tweak: Apples have a huge variety of flavors (tart, sweet, honey-like) and textures (crisp, tender, crunchy), and mixing different apples makes for a more interesting pie.
Makes 8 servings
Ingredients for flaky pie dough:
- 2 cups all-purpose flour, plus more for rolling out the dough
- 1-1/2 tablespoons sugar
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
- 6 tablespoons vegetable shortening, chilled, cut into 1/2-inch cubes
- 1⁄3 cup ice water, or as needed
- 1 teaspoon milk
- 2 teaspoons sugar
- To make the pie dough, mix the flour, sugar, and salt together in a medium bowl. Add the butter and shortening.
- Using a pastry blender or two knives, cut the fats into the flour until the mixture looks like coarse crumbs with some pea-sized pieces.
- Using a fork, gradually stir in ice water until the mixture is evenly moistened and begins to clump together. (You may need more or less water.)
- Gather up the dough and cut into two portions, one slightly larger than the other. Shape each portion into a flat disk, and wrap each in plastic wrap.
- Refrigerate for at least 1 hour and up to 2 hours. The dough is easiest to roll out if chilled, but not hard.
Ingredients for filling:
- 1-1/2 pounds sweet and firm apples, such as Golden Delicious or Empire or Fuji, peeled, cored, and cut into 1/4-inch wedges
- 1-1/2 pounds tart and crisp apples, such as Granny Smith or Cortland peeled, cored, and cut into 1/4-inch wedges
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into cubes
- All-purpose flour, for rolling out the dough
- Position a rack in the bottom third of the oven and preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
- Combine the apples in a large bowl. You should have 7–8 cups. Add the granulated and brown sugars, cinnamon, nutmeg, and salt and mix well.
- On a lightly floured work surface, roll out the large pastry disk into a 13-inch-diameter round about 1/8 inch thick. Transfer to a 9-inch pie dish. Add the filling and scatter the butter on top. Roll out the remaining disk into a 10-inch-diameter round about 1/8 inch thick, and center on top of the filling. Cut out a 1-inch diameter hole in the center of the top crust. Pinch the top and bottom crusts together and flute the edges. Place on the baking sheet.
- Bake the pie for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbling in the center hole, about 1 hour. Transfer to a wire cake rack and let cool completely. Slice into wedges and serve.
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