Sauteeing the apples briefly before baking the pie eliminates the problem of not-fully-cooked, slightly crunchy apple filling. It also thickens up the juices, which means your pie won't be runny.
Prep Time: 30m
Cook Time: 1h
tablespoons unsalted butter
2 ½ pounds apples, peeled and cored, then cut into wedges
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
¾ cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon apple cider vinegar
1 recipe flaky pie dough, formed into two discs
1 egg, lightly beaten
- Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt, and 3/4 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture onto a rimmed baking sheet allow to cool completely.
- Place a large baking sheet on the lower rack of the oven and preheat to 425 °F. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a 1-inch overhang. Place pie tin in the freezer.
- Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter. Remove the pie tie from the freezer and put the cooled pie filling into it. Cover with remaining dough. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar. Put the assembled pie in the freezer for another 10 minutes and tidy up the kitchen.
- Place pie in the oven on the hot baking sheet and immediately reduce oven temperature to 375 °F and bake for 30 minutes. Rotate pie and continue to bake until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.
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