Classic Apple Pie
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
47
Spice
40
Sweetness
44
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
All-Purpose Flour1 tsp
Sugar1 tbsp
Whole Milk1 tbsp
Heavy Cream1 tbsp
Lemon Juice (16 grams)3 tbsps
Dark Brown Sugar (45 grams)1 tbsp
Tapioca Starch (10 grams)1 tbsp
Cornstarch (9 grams)1 tsp
Kosher Salt (1.5 grams)Directions:
1
Make the Crust Dust: In a small bowl, whisk together flour and sugar
2
Set aside
3
In a small bowl, whisk together flour and sugar
4
Set aside
5
Make the Pie Wash: In a small bowl, mix milk and cream
6
Chill until needed
7
In a small bowl, mix milk and cream
8
Chill until needed
9
Make the pie: Place the apples in a medium bowl
10
Add the lemon juice and toss with a spatula until the apples are well coated
11
Place the granulated sugar, brown sugar, tapioca starch, cornstarch, Chinese five-spice powder, and salt in a small bowl and whisk to combine
12
Pour the dry ingredients into the bowl of apples and mix until the apples are again well coated
13
Set aside to macerate for at least 25 minutes
14
Place a colander over a medium bowl and transfer the macerated apples to the colander, making sure to scrape down the side of the bowl to get all the juices, sugars, and starches
15
Let the apples drain for 25 minutes
16
Pour the drained juice into a small saucepan, scraping down the side and bottom of the bowl to get every drop
17
Bring the apple juice to a boil over medium-high heat, stirring constantly
18
Reduce heat and continue to boil the apple juice gently until it thickens, about 2 minutes
19
Remove from the heat and set aside to cool
20
Once it is room temperature, chill the saucepan in the refrigerator for about 20 minutes
21
Sprinkle Crust Dust into the empty pie shell
22
Pour in the apples, making sure to scrape out any dry ingredients or juices that stick to the side of the bowl
23
Make a well in the middle of the apples and pour in the thickened apple juice
24
Gently smooth the pie filling with a spatula and dot with the butter
25
Finish the pie with the second crust, following Epi's double-crust pie instructions, then freeze for at least 20 minutes
26
Preheat the oven to 400°F (200°C)
27
Brush the top of pie with Pie Wash and bake for 45 minutes to 1 hour, rotating 180 degrees every 20 minutes, until the crust is dark golden brown and the juices are bubbling thickly through the vents
28
Cool for at least 2 hours before slicing
29
Place the apples in a medium bowl
30
Add the lemon juice and toss with a spatula until the apples are well coated
31
Place the granulated sugar, brown sugar, tapioca starch, cornstarch, Chinese five-spice powder, and salt in a small bowl and whisk to combine
32
Pour the dry ingredients into the bowl of apples and mix until the apples are again well coated
33
Set aside to macerate for at least 25 minutes
34
Place a colander over a medium bowl and transfer the macerated apples to the colander, making sure to scrape down the side of the bowl to get all the juices, sugars, and starches
35
Let the apples drain for 25 minutes
36
Pour the drained juice into a small saucepan, scraping down the side and bottom of the bowl to get every drop
37
Bring the apple juice to a boil over medium-high heat, stirring constantly
38
Reduce heat and continue to boil the apple juice gently until it thickens, about 2 minutes
39
Remove from the heat and set aside to cool
40
Once it is room temperature, chill the saucepan in the refrigerator for about 20 minutes
41
Sprinkle Crust Dust into the empty pie shell
42
Pour in the apples, making sure to scrape out any dry ingredients or juices that stick to the side of the bowl
43
Make a well in the middle of the apples and pour in the thickened apple juice
44
Gently smooth the pie filling with a spatula and dot with the butter
45
Finish the pie with the second crust, following Epi's double-crust pie instructions, then freeze for at least 20 minutes
46
Preheat the oven to 400°F (200°C)
47
Brush the top of pie with Pie Wash and bake for 45 minutes to 1 hour, rotating 180 degrees every 20 minutes, until the crust is dark golden brown and the juices are bubbling thickly through the vents
48
Cool for at least 2 hours before slicing