Double Crust Apple Pie

Tags: apple, pie

A Little Personal History:

Just a little background how recipe came to be …

Description:

 

Categories:	Dessert, Pie, Apples
Servings:	8 – 10 Servings
Time:	– Preparation: 1 Hour – Cooking: 1 Hour
Equipment:	Prep: large saute pan, small mixing bowl, chopping knife, cutting & pastry boards, rolling pin, optionally – apple corer
Difficulty:	Medium

Ingredients:

• 6 tablespoons (3/4 stick) unsalted butter
• 2 1/2 pounds firm, tart apples (i.e. Granny Smith) peeled, cored, and sliced into 1/4-inch wedges
• 1/2 cup sugar plus 1 tablespoon for sprinkling
• 1/4 cup raisins
• 1/2 teaspoons ground cinnamon
• 1/4 teaspoons ground cloves
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons cornstarch
• Lars”s Double Crust or Never Fail Pie Crust
• 1 egg beaten with 2 tablespoons water to make an egg wash

Procedure:

1. Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat.
2. Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes.
3. Add the 1/2 cup of sugar and stir to combine.
4. Add the raisins, cinnamon, and cloves and stir.
5. In a bowl, combine the lemon juice and cornstarch.
6. Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.

Preparing Double Crust Pie

1. Fill unbaked bottom crust with apple mixture
2. Roll out the second disk of dough as you did the first. 
3. Use a pastry scraper to help gently roll the dough around the rolling pin. Unroll the dough from the rolling pin over the apple filled pie, centering the dough correctly on the pie. Use a kitchen scissors to trim the overhang to an inch over.
4. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.
5. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
6. Dot the top crust with the remaining 3 tablespoons butter.
7. With a sharp knife, cut 1/2-inch vents in a round-the-clock pattern into the top crust to allow steam to escape.
8. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.

1. Preheat the oven to 375 degrees F.
2. Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage. 
3. Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. 
4. Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden brown, 15 to 20 minutes more.
5. Remove the pie from the oven and let cool for 20 minutes before slicing and serving.

Advanced Preparation:

• Everything through Step 8 of final section can be done in advance and refrigerated or frozen until ready to bake.
  If you want to pre-bake pie, bake for 30 minutes, rotate 180 degrees half way through. On serving day, bake for another 20 – 30 minutes or until golden brown.

Tips, Notes, and Variations: