Prep: 1 hour, 15 minutes, plus time to cool
Bake: 1 hour
Makes: One 9-inch pie (serves 8), plus 3 cups roasted sugar
Crust:
1 recipe no-stress all-butter pastry, half fit into a 9-inch pie plate the other half rolled into a 13-inch round, both chilled (see note)
About 3 cups granulated sugar, optional
Filling:
3 pounds (about 6 large) tart apples such as Granny Smith, Albemarle Pippin or Gold Rush
2 tablespoons unsalted butter
2/3 cup (packed) light brown sugar
3 tablespoons tapioca flour (aka starch)
1 1/2 teaspoons ground cinnamon
1 pinch kosher salt
Egg wash:
1 egg
1 tablespoon heavy cream
1 pinch kosher salt
1. Parbake: Adjust oven rack to the lower-middle position and heat to 350 degrees. Line the chilled pastry with foil, draping it loosely over edges. Fill with granulated sugar (alternatively, use baking beans). Set on a baking sheet. Bake until pastry is set and golden, about 1 hour. Lift out the foil. If pale, continue baking until lightly colored, 5-10 minutes. Let cool. Roasted sugar can replace granulated sugar in other recipes; it offers a hint of caramel flavor. Cool, seal and store.
2. Wilt: Peel, core, halve and slice apples crosswise into ¼-inch thick half-circles. (An apple peeler contraption makes quick work of the job.) In a wide skillet, melt butter over medium heat. Slide in apples and toss to coat. Cover and cook, stirring regularly, until apples lose their snap, about 7 minutes. Uncover and stir in brown sugar, tapioca, cinnamon and salt. Cook until syrup begins to thicken, 1 minute. Let cool.
3. Fill: Scrape cooled apples into cooled pie shell. Drape the top pastry over apples, trim edge to ¾-inch overhang. Fold the overhang under itself, covering the parbaked edges (no need to unite baked and unbaked pastry, they will join forces in the oven). Chill firm, 30 minutes
4. Bake: With rack still in lower-middle position, heat oven to 400 degrees. Whisk together egg wash, and brush over chilled pie. Cut in a starburst of vent slits. Set pie on a parchment-lined baking sheet. Bake until top is golden brown, center is bubbly and 195 degrees, about 1 hour. If top is browning too quickly, cover loosely with foil. Cool at least 1 hour before serving. To restore crisp crust later, reheat at 350 for 10 minutes.
Provenance: Inspired by (but not faithful to) “BraveTart: Iconic American Desserts” by Stella Parks.
Here’s another version:
Apple pie
For crust:
1 recipe pastry, half fit into a 9-inch pie plate the other half woven into a lattice, both frozen
About 3 cups granulated sugar, optional
For filling:
3 pounds (about 8) Braeburn apples
2 tablespoons unsalted butter
½ cup sugar
2 tablespoons cornstarch
½ teaspoon cinnamon
¼ teaspoon kosher salt
Finely grated zest of 1 lemon
For top:
Milk, cream or egg wash (1 egg beaten with 1 tablespoon cream or water)
1 tablespoon sugar
1. Parbake: Adjust oven rack to the lower-middle position and heat to 350 degrees. Line frozen pastry with foil, draping it loosely over edges. Fill with granulated sugar (alternatively, use baking beans). Set on a baking sheet. Bake until set and golden, about 55 – 60 minutes. Lift out the foil. If pale, continue baking until lightly colored, about 3 - 5 minutes. Let cool. Roasted sugar can be used in place of granulated sugar in other recipes. It offers a hint of caramel flavor. Cool, seal and store.
2. Wilt: In a small bowl, stir together sugar, cornstarch, cinnamon, zest, and salt. Peel, core, and slice apples ¼ inch thick (the peeler contraption makes this chore a snap). In a wide skillet, melt butter over medium heat. Slide in apples and toss to coat. Cover and cook, stirring regularly, until apples have lost their snap, about 5 minutes. Uncover, stir in sugar mixture; cook until syrup thickens, 1 minute. Let cool.
3. Fill: Scrape apples into shell. Slide lattice into place. Trim. Brush top with milk or cream. Sprinkle with remaining 1 tablespoon sugar. (Or mix that tablespoon sugar with a shake of cinnamon before sprinkling.)
4. Bake: Adjust oven rack to the lower-middle position and heat to 400 degrees. Set pie on a parchment-lined baking sheet. Bake until top is golden brown, juices bubble thickly and the center registers 195 degrees, about 55 - 60 minutes. If top is browning too quickly, cover loosely with foil.