Apple Pie – 1/2 Recipe (double it for a full pie)
“Apple pie conjures warmth, aroma, taste, and togetherness. This one is filled with Granny Smith apples and is tucked into a buttery crust.” – Martha Stewart
Pate Brisee (Pie Dough)
Flour for rolling out Pie Dough
12 Granny Smith apples, peeled, cored, and sliced
3/4 cup sugar (or 1/2 cup of Honey)
Zest and juice of 1 lemon
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch ground cloves
2 tablespoons all-purpose flour
For Pie Top:
2 tablespoons unsalted butter – for dotting apple mix
1 large egg, beaten – to brush on top of crust
Sugar – sprinkle over top of crust after brushing with egg
Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.
Recipe by Martha Stewart