The Best Places Northwest Desserts Cookbook by Cynthia C. Nims

Author:Cynthia C. Nims
Language: eng
Format: mobi
Publisher: Sasquatch Books
Published: 2011-05-10T21:00:00+00:00

Pie Dough

1½ cups all-purpose flour

½ cup unsalted butter, cut into small pieces and chilled

1 egg yolk

⅓ cup ice water

Topping

1 cup packed light brown sugar

½ cup all-purpose flour

½ cup unsalted butter, cut into small pieces

For the dough, pulse together the flour and butter in a food processor until the mixture has the texture of coarse meal. Add the egg yolk and pulse, then drizzle in the water, pulsing, just until the dough forms a ball (if the dough doesn’t form a ball in the machine, turn it out onto the work surface to do so; avoid overworking the dough or it will become tough). Form the dough into a flat disk, wrap it in plastic, and refrigerate for at least 1 hour before rolling it out.

For the topping, combine the brown sugar, flour, and butter in a medium bowl and use your fingers to rub the ingredients together until the butter is the size of small peas. Chill until ready to use.

Preheat the oven to 325ºF.

Roll the chilled dough out on a lightly floured work surface to a circle about 18 inches across. Press it into the bottom and up the sides of a 10-inch springform pan. Turn any overhang under at the top of the rim, and crimp decoratively. Refrigerate until ready to fill.

Toss together the apples, sugar, flour, water, cinnamon, and lemon juice in a large bowl until evenly blended. Pour the apple mixture into the prepared pie shell and pack the apples in as tightly as you can, mounding the top slightly.

Sprinkle the topping evenly over the apples and set the pan on a rimmed baking sheet. Bake the pie until the apples are tender when pierced with a knife and the edges are bubbly, about 2 hours. Let cool to room temperature. Refrigerate until ready to serve.

To serve, remove the edges of the springform pan and use a large serrated knife to cut the pie into wedges. Serve at room temperature or warm.

MAKES 12 TO 16 SERVINGS

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