Best Apple Pie Recipe
From a professional stand point, there is no reason why every restaurant should not have in house made desserts. Desserts are often lost revenue. An easy way to make desserts is by baking large cakes or pies. Bake one cake in a hotel pan and you have about 20 portions for sale. For the home cook looking at this… enjoy.
Some base rules for pie making:
1) USE COLD FAT (butter) IN THE CRUST
That delicious flaky, crisp pie crust is developed by pocket of butter melting and the water evaporating, which create a tiny hole. If the butter is fully incorporated in the dough, these holes won’t be created.
2) KEEP THE DOUGH COLD UNTIL ITS IN THE OVEN
Related to rule #1, it is important to keep the dough cold so the butter does not melt slowly and the water seep into the dough. So always store pie dough in the fridge. When rolling out the dough, I like to keep a sheet pan (cookie sheet) in the freezer and press it against the dough to cool off the flattened dough.
3) SEE THE TOP OF THE PIE AS A COOKIE NOT A CRUST
Literally we like to use sugar cookie dough for the topping of our apple pie.
On to the Best Apple Pie Recipe
Yield: Two 9-inch pies
Pie Crust Dough
All-purpose flour x 2 cups (1/2 pound)
Salt x 1 teaspoon
Butter (cold) x 1 stick & 2/3 tablespoon (1/3 pound)
Water (cold) x 1 pint
1. Cut butter into medium dice cubes and place in the freezer momentarily
1. Sift flour and salt and combine in standing mixer
2. Add cold cubed butter and mix with a dough hook on medium speed until dough forms small pea-sized nuggets, about 3 minutes.
3. Add the water and continue to mix until the dough JUST comes together
4. Remove dough from mixer and wrap in plastic wrap for minimum 1 hour until worked with
Apple Pie Filling
Golden Delicious Apples (peeled and cored) x 3 pounds
White Sugar x 1.25 cups (10 ounces)
Tapioca Starch x 1 ounce (you can you only cornstarch but we find the tapioca adds better texture)
Cornstarch x 1.5 ounces
Salt x 1 teaspoon
Nutmeg (ground) x 1 teaspoon
Cinnamon (ground) x 1/2 teaspoon
Lemon Juice x 4 teaspoons
Whiskey, American x 2 teaspoons
Butter (melted) x 4 tablespoons
1. After the apples are washed, peeled, and cored, slice them thinly. Whether they oxidize or not does not matter, but to prevent oxidation you can put the sliced apples in apple juice/cider. Placing them in water with lemon juice with remove some of their flavor.
2. Once all the apples are cut, drain them from apple juice if they were soaking, simply toss them with the remaining ingredients in a large mixing bowl.
Pie Topping (sugar cookies)
White Sugar x 1/3 cup
Butter (room temperature) x 1 stick & 2/3 tablespoon (1/3 pound)
Whiskey, American x 1 teaspoon (can be replaced with vanilla extract)
Egg, Large (room temperature) x 1
Cake Flour x 2 cups (1/2 pound)
1. Cream the butter and sugar together in a standing mixer with a paddle attachment. Start on low speed and continue to med-high. Scrap down the sides of the bowl periodically. The mixture should become smooth and pale yellow in color after about 5+ minutes of mixing.
2. Add the whiskey and egg and mix until fully combined
3. Sift the flour. With the mixer off, add all of the sifted flour and starting on the lowest setting, turn on the mixer and slowly raise the speed. Stop mixing once the dough comes together.
4. Take out of mixer and wrap with plastic wrap. Let dough rest in the refrigerator for at least one hour before working with it.
Assembling the Pies
1. Butter two 9″ pie tins.
2. Split the crust dough in two. Roll out each crust to about 1/8″ evenly throughout.
3. Transfer each crust into each buttered pie tin
4. Fill each pie evenly
5. Spilt the topping dough in two. Roll out each crust to about 1/8″ evenly throughout.
6. Top each pie with the sugar cookie dough. Using a fork crimp where the two doughs meet
7. Cut a few vents on top of the pie. A cookie cutter could be used to make specific designs or a few simple slits with a knife will work
8. Bake in a preheated 375°F oven for about 45 minutes to an hour
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