Apple Pie
also called apple pie · double crust apple pie · deep dish apple pie · American apple pie
Three ways to read this recipe
The table
| 1 1/2 lb(700 g; peeled, in 1/4-in slices)Granny Smith apples | macerate 45 min, then drain the juice off | reduce the juice to a syrup, 5 min | toss the apples back through it | fill, lid, vent, bake 20 min hot then 45 min moderate | cool 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 | |||||
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 min1 of 5 steps gives no time
- Needs you
- none given
- If you get it wrong
- Narrow — cut warm, the filling runs out and the slice collapses, and there is no putting it back: the four hours of cooling is not optional
macerate 45 min, then drain the juice off
45 minwalk awayfrom the start
reduce the juice to a syrup, 5 min
5 minwalk away45 min in
toss the apples back through it
not timed50 min in
fill, lid, vent, bake 20 min hot then 45 min moderate
1 hr 5 minwalk away50 min in
cool 4 hours before it is cut
4 hrwalk away1 hr 55 min in
- you can walk away
- never timed
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
>> slack: narrow — cut warm, the filling runs out and the slice collapses, and there is no putting it back: the four hours of cooling is not optional
>> step: macerate 45 min, then drain the juice off
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.
>> step: reduce the juice to a syrup, 5 min
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.
>> step: toss the apples back through it
Toss @&(~1)apple syrup and slices{} with @cornstarch{2%Tbs}(16 g) until every slice is slick.
>> step: fill, lid, vent, bake 20 min hot then 45 min moderate
Fill @all-butter pie crust{1%recipe}(one 12-in round in a 9-in plate, one for the lid) with @&(~1)apple filling{}, lid it, 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} at 350°F (175°C).
>> step: cool 4 hours before it is cut
Cool @&(~1)baked pie{} on a rack ~cool{4%hr}.