In celebration of Julia Child's 100th birthday I made this apple pie. She hosted Chef Jim Dodge in her home to bake an apple pie with her as part of her 'In Julia's Kitchen With Master Chefs' series. I changed some parts of the recipe like the sugar content, I used less sugar because I also used sweet apples as opposed to tart apples. I don't make pies often, this is the third pie I've made actually because...pies are hard work hahaha. When I first started baking this is what my apple pie looked like...yeah. After a year of baking..pies and technique have improved, YAY!
Brian says this is the best pie he's ever had! And that of course is a very good thing. :)
The pie crust is flaky and buttery, the pie itself is not overly sweet at all, it's very lightly sweet but only because of the apples not sugar content.
Harvest Apple Pie
- 2 1/2 cups of flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 sticks unsalted cold butter cut into squares
- 6 tablespoon cold water
- 1 egg white
- 2 golden apples
- 1 jazz apple
- 1 fuji apple
- 1 teaspoon cinnamon
- a pinch of allspice
- 1 tablespoon light brown sugar
- 2 tablespoon sugar
- 1 tablespoon flour
In a large bowl combine flour w/ butter, sugar, salt and butter until butter is well incorporated, then add water. Incorporate well and roll into a ball. Refrigerate for 10-15 minutes.
Take dough from the fridge and cut in half. I did not use a rolling pin, I placed the dough on a piece of cling wrap and lightly pressed evenly, leaving the dough slightly thick. Repeat this step with the other half of the dough. I also did not use a pie plate I used a cake pan but I highly recommend using a pie plate. Place the rolled out dough into the plate make sure it's snug and that it doesn't wrinkle.
Add apples to the pie, it might look like it's a lot of apple but that's okay they will reduce when they bake. Now using the egg white brush the edges of the pie dough. Cover the apples with the second half of the dough there will be an over hang of dough that's okay fuse both bottom and top by pressing the them together then fold the top cover underneath so it doesn't hang. Using a fork press around it then brush the top and egdes lightly with egg white this step will make the pie look shiny. Finally create 4 openings at the top of the pie bake for 10 minutes at 425 F at the lowest rack level of the oven. After 10 minutes turn oven down to 375 F place pie on the top level of the oven and bake for 50 minutes. Let it cool for 1 hour before cutting it.
Always bake with love :)