Apple Pie Americas Test Kitchen Recipes

SKILLET APPLE PIE -- AMERICA'S TEST KITCHEN

Steps:

• 1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.
• 2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.).
• 3. FOR THE FILLING: Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element) and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.
• 4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes; serve.

ATK DEEP DISH APPLE PIE RECIPE - (4/5)

Steps:

• ROLL OUT DOUGH 1. Lay one disk of dough on generously floured counter and roll dough outward from its center into 12-inch circle. 2. Between every few rolls, give dough a quarter turn to help keep circle nice and round. 3. Toss additional flour underneath dough as needed to keep it from sticking to counter. 4. Loosely roll dough around rolling pin. 5. Gently unroll dough over 9-inch pie plate, letting excess dough hang over edge. 6. Cover with plastic wrap and refrigerate for at least 30 minutes. 7. Roll other disk of dough into 12-inch circle on generously floured counter. 8. Transfer dough to parchment-lined baking sheet. 9. Cover dough with plastic wrap and refrigerate for at least 30 minutes. PREPARE APPLES AND LEMON 10. Use vegetable peeler to remove peels from 2 1/2 pounds tart apples and 2 1/2 pounds sweet apples. 11. Cut away four sides of apples, leaving behind core. Discard cores. 12. Turn each piece of apple on flat side and cut into 1/4-inch-thick slices. 13. Use rasp grater to remove enough zest from 1 lemon to yield 1/2 teaspoon. 14. Juice lemon to yield 2 teaspoons juice. COOK APPLES 15. Toss apples, 1/2 cup granulated sugar, 1/4 cup brown sugar, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon cinnamon together in large Dutch oven. 16. Cover and cook over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. 17. Transfer apples and their juice to rimmed baking sheet. 18. Let cool to room temperature, about 30 minutes. ASSEMBLE PIE 19. Adjust oven rack to lowest position and heat oven to 425 degrees. 20. Drain cooled apples thoroughly through colander set in large bowl, reserving 1/4 cup of juice. 21. Stir lemon juice into reserved 1/4 cup apple juice. 22. Spread apples into dough-lined pie plate, mounding them slightly in middle. 23. Drizzle apples with lemon juice mixture. 24. Loosely roll second piece of dough around rolling pin and gently unroll it over pie. 25. Using scissors, trim all but 1/2 inch of dough overhanging edge of pie plate. 26. Press top and bottom crusts together. 27. Tuck edges of dough underneath. 28. Crimp dough evenly around edge of pie, using your fingers. 29. Cut 4 vent holes in center of top crust with paring knife. 30. Lightly beat 1 egg white in small bowl. 31. Brush crust with egg white. 32. Sprinkle with remaining 1 tablespoon sugar. BAKE PIE 33. Place pie on foil-lined baking sheet and transfer to oven. 34. Bake until the crust is golden, about 25 minutes. 35. Reduce oven temperature to 375 degrees. 36. Rotate baking sheet. 37. Continue to bake until juices are bubbling and crust is deep golden brown, 25 to 30 minutes longer. 38. Let pie cool on a wire rack until filling has set, at least 2 hours. 39. Cut into wedges and serve.