Apple Pie by Ken Haedrich

Author:Ken Haedrich [Haedrich, Ken]
Language: eng
Format: epub
Publisher: Harvard Common Press

1 recipe All-American Double Crust ([>]) or Shortening Double Crust ([>]), refrigerated

FILLING:

2 teaspoons plus 2 tablespoons all-purpose flour

2 teaspoons plus ½ cup sugar

6 cups peeled, cored, and thinly sliced apples

Grated zest of 1 lemon

If you haven't already, prepare the pastry and refrigerate it until firm enough to roll, about 1 hour.

On a sheet of lightly floured waxed paper, roll the larger portion of the pastry into a 13½-inch circle with a floured rolling pin. Invert the pastry over a 9-inch deep-dish pie pan. Center it, then peel off the paper. Gently tuck the pastry down into the pan, without stretching it, and let the edge of the pastry drape over the side of the pan. Place the pie shell in the freezer while you continue working on the pie.

Mix the 2 teaspoons flour and 2 teaspoons sugar together in a small mixing bowl. Remove the pie shell from the freezer and sprinkle this dry mixture over the bottom of the shell; it should help absorb any juice the apples might throw off before the pie freezes solid. Put the pie shell back in the freezer.

Combine the apples, the remaining 2 tablespoons flour, the remaining ½ cup sugar, and the lemon zest in a large mixing bowl; toss well to mix. Scrape the filling into the pie shell, taking a little time to arrange the apples so that they form a fairly tight-fitting, compact layer. Smooth the top with your hands. Put the pie back in the freezer.

On another sheet of lightly floured waxed paper, roll the top pastry into an 11½-inch circle. Remove the pie from the freezer and let it sit at room temperature just long enough for the overhanging dough to become supple; it should take only 2 to 3 minutes. Lightly moisten the edge of the pie shell with a pastry brush or your fingertips. Invert the top pastry over the filling, center it, and peel off the paper. Press the pastries together along the dampened edge. Trim the pastry, leaving an even ½ inch all around, then sculpt the overhang into an upstanding ridge. Poke several steam vents in the top of the pie with a fork or paring knife; put a couple of them near the edge, so you can check the juices there when you bake the pie.

Put the pie back in the freezer until the top pastry is good and firm, then cover it completely with aluminum foil and slip the pie into a large plastic bag. Freeze for up to 2 weeks.

To bake the pie, remove it from the freezer 15 to 20 minutes before you plan to bake it. Preheat the oven to 375 degrees. Bake the pie directly on the center oven rack until the juices bubble thickly at the edge, about 1¼ hours.

Transfer the pie to a cooling rack and let cool for at least 1 hour before slicing.

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