Sarah Sanneh, co-owner of the Brooklyn cafe Pies ‘n’ Thighs (which presents equal billing to fried rooster and sweet dessert), provides “Sunday Morning” viewers her recipe for a classic all-American address, and a stalwart on her menu: apple pie.
To observe an apple pie tutorial by Sarah Sanneh, click on the video clip participant underneath:
Pies ‘n’ Thighs Apple Pie
2¾ cups all-intent flour
2 Tablespoons sugar
1¼ teaspoon salt
8 oz or 2 sticks European reduced drinking water unsalted butter, cubed and frozen combined with
1 Tablespoon all-intent flour
½ cup + 1 Tablespoon chilly faucet h2o
Egg Wash for Crust
1 Tablespoon milk, cream or drinking water
Combine flour, sugar and salt collectively in a bowl.
Put your frozen, flour-coated butter in the bowl of your robot coupe, along with 1 cup flour blend (you you should not need to approach all of the flour with the butter, just more than enough so the butter does not stick collectively). Butter should really be pebbly like a stoney seashore that is unpleasant to walk on (more compact than pea sized).
Pour the butter mix back into the flour and set the total matter in the fridge to relaxation for at minimum 30 min.
Increase ice drinking water to your butter/flour mix. It really should be barely hydrated. Rapidly smoosh into 2 balls. Wrap the balls tightly in plastic wrap. Force it alongside one another into a significant disk (photo underneath) working with your tabletop. Your dough will be extra obliging when you want to roll it into a crust if it truly is beginning in a disk than a ball. Set dough disks back in the fridge for an hour to hydrate and chill. (See pen for scale.)
2½ lbs Granny Smith apples, peeled and cored
1 cup sugar
⅓ cup mild brown sugar
¼ cup gentle butter
¼ cup all-goal flour
Generous sprinkle kosher salt
10 grates on a microplane or ⅛ teaspoon nutmeg
2 Tablespoons lemon juice
1 ½ teaspoon korintje cinnamon
Change your oven on to 350 degrees F.
After dough is extensively chilled, roll it out large enough to very easily fill the base of your pie pan (generally they’re all around 9″). Roll your best crust a minimal more compact than base and (you guessed it!) let them relaxation in the fridge whilst you make apple filling.
Although dough is chilling, assemble your apple filling. Mix all substances in a big bowl and mix with your hands.
Pull out your base pie crust in the pan and fill with your filling. Use your fingers to sleek the apples so there aren’t any sharp edges poking out and it truly is a clean tummy of apples. Try to retain the juices from spilling out of the crust or they will reduce the crusts from sealing jointly properly. Spot your top crust on major and setting up at the prime, gently clean it in excess of the apples so it is not pulled restricted to the base crust. Seal the crusts by folding the bottom about the prime and pushing the folded edge alongside one another in the structure of your selection. You can press the edges together with a fork or press the edge up and use the lip to crimp with your fingers. Dipping your fingers in flour helps a thoroughly clean crimp.
Allow the pie rest in the fridge for at minimum 30 minutes.
Stir an egg with a tablespoon of product, milk, or water. Use a pastry brush or back again of a spoon to evenly spread egg clean (you will not use it all!) more than the crust. Sprinkle with sugar and put the pie in the oven instantly.
Bake at 350 levels for 45 minutes, or right until the juices that have spilled out are caramelized. If juices seem watery give it an extra 10.
For additional info: