Apple Pie

also called apple pie · double crust apple pie · deep dish apple pie · American apple pie

The table

1 1/2 lb(700 g; peeled, in 1/4-in slices)Granny Smith applesmacerate 45 min, then drain the juice offreduce the juice to a syrup, 5 mintoss the apples back through itfill, lid, vent, bake 20 min hot then 45 min moderatecool 4 hours before it is cut
1 1/2 lb(700 g; peeled, in 1/4-in slices)Honeycrisp apples
3/4 cup(150 g)granulated sugar
1/4 cup(50 g)light brown sugar
2 Tbs(30 mL)lemon juice
1 tsp(2 g)ground cinnamon
1/4 tspgrated nutmeg
1/2 tsp(3 g)fine sea salt
1 Tbs(14 g)unsalted butter
2 Tbs(16 g)cornstarch
1 recipe(one 12-in round in a 9-in plate, one for the lid)all-butter pie crust
1 Tbs(15 mL)heavy cream
1 Tbs(12 g)coarse sugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

1macerate 45 min, then drain the juice off

2reduce the juice to a syrup, 5 min

goes in with what step 1 made

3toss the apples back through it

goes in with what step 2 made

4fill, lid, vent, bake 20 min hot then 45 min moderate

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 5 hr 55 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 6 hr.

  1. macerate 45 min, then drain the juice off

    45 minwalk awayfrom the start

  2. reduce the juice to a syrup, 5 min

    5 minwalk away45 min in

  3. toss the apples back through it

    not timed50 min in

  4. fill, lid, vent, bake 20 min hot then 45 min moderate

    1 hr 5 minwalk away50 min in

  5. cool 4 hours before it is cut

    4 hrwalk away1 hr 55 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

Goes with

See how it is written
>> title: Apple Pie
>> category: Custards & Puddings
>> tags: apple, pie, dessert, double crust, oven
>> counters: Diner, Bakery
>> aka: apple pie, double crust apple pie, deep dish apple pie, American apple pie
>> pairs-with: all-butter-pie-crust, french-vanilla-ice-cream
>> servings: 8
>> time: 6 hr
>> step.1: macerate 45 min, then drain the juice off
>> step.2: reduce the juice to a syrup, 5 min
>> step.3: toss the apples back through it
>> step.4: fill, lid, vent, bake 20 min hot then 45 min moderate
>> step.5: cool 4 hours before it is cut

Macerate @Granny Smith apples{1 1/2%lb}(700 g; peeled, in 1/4-in slices), @Honeycrisp apples{1 1/2%lb}(700 g; peeled, in 1/4-in slices), @granulated sugar{3/4%cup}(150 g), @light brown sugar{1/4%cup}(50 g), @lemon juice{2%Tbs}(30 mL), @ground cinnamon{1%tsp}(2 g), @grated nutmeg{1/4%tsp} and @fine sea salt{1/2%tsp}(3 g) together ~macerate{45%min}, then drain the juice into a saucepan. Two apples, not one: the Granny Smiths hold their shape and the Honeycrisp collapse into the sauce between them.

Reduce @&(~1)apple juice{} with @unsalted butter{1%Tbs}(14 g) over medium-high heat ~simmer{5%min}, to about 1/3 cup of syrup the colour of weak caramel. This is the step that keeps the filling from swimming and the lid from floating over a gap.

Toss @&(~1)apple syrup and slices{} with @cornstarch{2%Tbs}(16 g) until every slice is slick.

Fill @all-butter pie crust{1%recipe}(one 12-in round in a 9-in plate, one for the lid) with @&(~1)apple filling{}, lay the lid on, crimp, cut four vents, brush with @heavy cream{1%Tbs}(15 mL) and scatter @coarse sugar{1%Tbs}(12 g), then ~bake{20%min} at 425°F (220°C) and ~bake{45%min} more at 350°F (175°C), until the juice bubbles thickly through the vents.

Cool @&(~1)baked pie{} on a rack ~cool{4%hr}. Cut warm it runs off the plate — the starch does not finish setting until it comes back to room temperature.