Apple Pie for Two
CONTRIBUTED BY KATHY MURRAY FOR WWC
“The pie that describes me best is the Blue Ribbon Apple Pie for Two, with vanilla ice cream, of course. I’m a traditionalist at heart with a modern twist. I love to combine vintage and modern furnishings, and I enjoy dressing with a mix of clothing new and old, classic and contemporary. For the apple pie I love to make, it’s the same: I start with a traditional recipe and add my own little touch – always respecting the original, but making it a bit more personal.
My recipe is the perfect representation of apple pie. It’s nicely browned with a golden, buttery, and flaky crust – just as one might expect. I start with hand-rolled pastry dough, cut with pure butter and cream. Then I peel and slice wonderfully tart seasonal apples, and mix them with traditional ingredients: sugar and cinnamon. For a twist, I often like to add a rich, gooey caramel, a delicious addition that leaves everyone wanting a second bite! A sweet buttery and textural crumb topping covers the tart, and I serve it with a generous scoop of homemade vanilla bean ice cream – the final traditional touch.
This recipe is a pie for two people – a dessert to be shared with a colleague, friend, family member, or guest. The delicious aroma and taste of an apple pie brings people together and connects them through sensory pleasure!” In that case, invite someone over to share this pie with you! Full recipe and instructions below.
- 1½ cups all-purpose flour, plus 3 Tbsp
- 1 tsp kosher salt
- 8 oz unsalted butter, cubed
- ¼ cup ice water
- 4 lbs apples, mix of 3 varieties, peeled, cored, and ¼" slices
- 4 Tbsp fresh-squeezed lemon juice
- ½ cup all-purpose flour
- 4 Tbsp unsalted butter, chilled, and cubed
- 2 tsp Kosher salt
- 1 cup granulated sugar
- ½ tsp ground nutmeg
- ½ tsp lemon zest
- 1 egg white for top crust
- 2 Tbsp granulated/ course sugar, for top crust
- Place flour, salt, and cold butter cubes into a kitchen mixer. Using paddle attachment , mix util ingredients resemble course meal.
- Add ice water, 1 Tbsp at a time, until dough starts to come together.
- Place dough on a clean work surface and divide in half. Shape each half into flattened disks, and wrap with plastic. Refrigerate for at least 1 hour.
- Roll out dough on a floured surface to desired size of your pie pan.
- Line a deep-dish 9-inch pan with 1 rolled round of pate brisée dough, reserving second round of dough for top.
- In a large bowl, combine sliced apples, lemon juice, flour, salt, sugar, nutmeg, and cinnamon. Add lemon zest; toss together.
- Pour mixture into pie pan, mounding slightly in center, and then dot with chilled butter. Brush outside edges of bottom piecrust with egg whites.
- Cover apples with reserved round of pate brisée dough. Seal edges by crimping both layers of pate brisée dough together. Brush top of crust with remaining egg white and sprinkle with sugar.
- Place in a preheated 400-degree oven for 20 minutes or until piecrust is golden brown. Then reduce temperature to 350 degrees, and bake for another 45 minutes.
- Enjoy with a friend! It is, after all, Apple pie for two!