Apple Ribbon Pie
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
48
Sourness
39
mins
Prep time (avg)
6
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour (sifted)1 tsp
Salt1 cup
Sugar1.5 tbsps
Unsalted Butter (cold, cut into pieces)1 tsp
Red Wine Vinegar1.5 tbsps
Cornstarch1 tsp
Ground Cinnamon1 tsp
Ground NutmegDirections:
1
Special equipment: 10-inch aluminum pie pan; Japanese-style turning vegetable slicer Make the Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute
2
Add the butter and mix just until you have a crumbly, sandy mixture
3
(You should still be able to see the pieces of butter
4
) In a small bowl, stir the water and vinegar together
5
With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms
6
(You should still see small bits of butter
7
) Transfer the dough to a work surface and shape into a round, flat disk
8
Wrap in plastic wrap and refrigerate at least 30 minutes before using
9
(Or, refrigerate up to 48 hours or freeze up to 1 month before using
10
If frozen, let thaw in the refrigerator overnight before rolling out
11
) When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable
12
Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand
13
Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes
14
Don't worry if the edges split a bit; concentrate on forming a good circle from the center
15
Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling
16
The dough should feel smooth and soft; some say it should feel like the inside of your forearm
17
If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour
18
Instead, put it back in the refrigerator for 15 minutes to firm up the butter
19
Keep rolling until the circle is at least 2 inches larger than your pan (for example, 12 inches wide for a 10-inch pie pan), or 3 inches larger for deep-dish pies
20
Set your pie pan nearby
21
We always use heavy aluminum pans, because glass pans seem to bake the crust too fast
22
However, we know that the advantage of glass is that you can easily check the color of the crust
23
To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan
24
Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan
25
Make sure that the dough is allowed to settle completely into the pan
26
Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it
27
Instead, lift the edges of the crust to let it settle down into the corners
28
If the dough tears a bit, don't be concerned; we'll patch it in a minute
29
Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim
30
Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside
31
To decorate the rim, fold under the excess dough then just press it all around with the back of a fork
32
For a slightly more advanced look, press the thumb and forefinger of one hand together
33
Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between
34
Repeat all around the rim to make a wavy edge
35
Chill it while you prep the filling
36
Make the Filling: Preheat the oven to 425 degrees F
37
In a medium bowl, toss the sugar, salt, cornstarch, cinnamon, and nutmeg together
38
Sprinkle half the sugar mixture on the bottom of the pie shell
39
Using a Japanese-style turning vegetable slicer, cut the apples into 1-inch wide, long strips
40
Make apple strips into S-curves (like ribbon candy) and tuck them into the crust next to each other tightly to fill the pie shell
41
Sprinkle the remaining sugar mixture over the ribbons and dot with the butter
42
Place the pie on a sheet pan to catch any juices that boil over
43
Bake in the center of the oven for 10 minutes, then reduce the heat to 375 degrees F
44
And bake until the crust is golden brown about 40 to 50 minutes more
45
Check the pie after 30 minutes; if the crust's edge is browning too quickly, cover it lightly with a strip of foil
46
Let cool at least 30 minutes before serving
47
Serve warm or at room temperature