Manual

46
DESSERTS
CLASSIC APPLE PIE
Everyone needs a fail-proof apple pie recipe –
here is our favorite to share with you and your family.
1 RECIPE PÂTE BRISÉE DOUGH
(PAGE 40)
4
LARGE APPLES (GOLDEN
D
ELICIOUS, GINGER GOLD, OR
PINK LADY TEND TO BE THE
TASTIEST), PEELED, CORED,
AND HALVED
JUICE OF ½ MEDIUM LEMON
½ TEASPOON GROUND
CINNAMON
PINCH GROUND NUTMEG
¼ TEASPOON KOSHER SALT
1 TEASPOON PURE
VANILLA EXTRACT
½ CUP GRANULATED SUGAR
EGG WASH (1 LARGE EGG
LIGHTLY BEATEN WITH A
TEASPOON OF WATER)
Makes one 10-inch pie, 8 to 12 servings
1. Preheat oven to 450°F with the rack in the lower third
of the oven.
2. Roll out dough to
1
⁄8-inch thick circle and  t into a
10-inch pie plate. Chill in refrigerator for about 20
minutes.
3. While dough is chilling, prepare the  lling. Insert the
slicing disc into the work bowl of the food processor.
Stand the apple halves upright in the feed tube and
slice. Transfer to a large bowl and toss gently with the
lemon juice, spices, salt, vanilla and sugar.
4. Using a fork, prick the chilled dough evenly all over
but make sure not to go entirely through the dough.
Transfer the apple mixture into the pie shell.
5. Roll out the remaining dough into a 10-inch disc.
Brush the outer rim of the pie shell with the egg wash.
Press the dough disc on top of the  lled pie, pressing
down the sides to seal. Using a paring knife, trim any
excess dough and discard (or save for another use).
Cut four ½-inch vents in the center of the top of the
pie crust (in a circular pattern, similar to a clock’s 12,
3, 6 and 9 o’clock positions). Brush the top with the
remaining egg wash, and sprinkle with granulated
sugar.
6. Bake the pie for 15 minutes, then reduce the tem-
perature to 350°F and continue to bake until golden
brown, another 30 to 35 minutes. Let the pie rest on a
cooling rack at least 40 minutes before serving.
Nutritional information per serving (based on 12 servings):
Calories 263 (51% from fat)
| carb. 30g | pro. 2g | fat 15g
sat. fat 9g | chol. 48mg | sod. 241mg | calc. 5mg |  ber 1g