New England Apple Pie (and crust)
- 2/3 c. + 1 Tbsp. oil, I prefer safflower or sunflower oils (olive has too strong a taste)
- 2 1/2 cups flour
- 1 1/2 teaspoon salt
- 1/4 cup cold water
- 6-8 Tart Apples
- 1 cup sugar (or 1/2 c. white 1/2 c. brown)
- 1 Tbsp. flour
- 1 Tbsp. Cornstartch
- 1/8 tsp. salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp. allspice
- 1 Tbsp. grated lemon rind*
- 2 Tbsp. butter
- 2 Tbsp. heavy cream
- Mix oil, flour, and salt, leaving a few lumps the size of a pea in order to make the crust flaky
- Pour water over mixture gradually, working it with a fork.
- With hand shape mixture into a ball.
- Divide into two parts for upper and lower crust
- Press lower crust into pie plate using hands
- Peel, core and thinly slice apples
- In a mixing bowl combine sugars, 1 Tbsp. flour, salt, spices, and rind
- Pour sliced apples into sugar mixture, toss lightly to coat, and allow to sit for 15-20 min
- This starts to break down the apples, making them fit better in the pie plate
- Pour mixture into pie shell.
- Cut butter into small pieces and dot the top.
- I also sometimes grate cold butter using a cheese grater, this distributes it more evenly
- Moisten edges of crust and put top in place
- I do this the way my grandma taught me. This strategy works for even the most delicate of pie crusts.
- On a piece of beeswax cloth, press out crust to the size of the pie (about 9 inch diameter.
- Use the cloth to lift and place the crust over the pie
- Slowly roll the cloth back, making sure you leave the crust cleanly on the pie.
- Press and crimp edges, gloss crust with heavy cream.
- You can continue to re-coat every 10-20 min throughout the baking process.
- Bake at 400 F for 30 - 45 min. until crust is golden brown and the insides are bubbling.
- I often place a baking sheet under my pie to catch any drippings and check regularly to ensure my crust isn't burning.