Because Applewood Manor’s famous apple pie is a favorite of our guests, we thought we would share our recipe in time for your Thanksgiving table. By now you probably know that our owner, Robin, loves to bake. She perfected her skills at The French Culinary Institute in New York City and other workshops in the U.S. and Europe. So, as you might have guessed, the Applewood kitchen starts by making our own pastry dough or what the French call Pate Brisee.
- 2 3/4 cups all-purpose flour or pastry flour
- 2 1/4 sticks -cold butter cut into small pieces
- 1 T sugar
- 1 1/4 tsp salt
- 7-9 Tablespoons of ice cold water (strain ice)
- In Cuisinart-like food processor add flour, butter, sugar, and salt. Pulse until it resembles corn meal.
- Add ice water while pulsing until it just begins to come together, do not overwork.
- Place mixture on plastic wrap and shape dough into a flat ball, wrap tightly and place in refrigerator for one hour.
- Roll out dough and fold then refrigerate for 30 min; repeat and refrigerate 30 min. The dough should be smooth and even.
- Divide dough in half and roll into 2 rounds to fit over your pie dish.
With the raw pie crust ready, the staff turns their attention to the filling. First, of course, is the selection of the apples for the filling. There are a number of varieties to choose from. Take for example the apples our suites are named after—York, Granny Smith, Macintosh, Winesap, Cortland, and Northern Spy. The Northern Spy was so popular at one time that it had its own slogan—Spies are for Pies. Today, however, we have found that Honey Crisp, Pink Lady, and Granny Smith are good choices and are generally available. In fact, a mixture of all three makes for a great pie. Now for the magic—time to make the pie.
- 6 to 7 medium apples, peeled, cored, and thinly sliced (about 7 cups total)
- 2 tablespoons lemon juice
- 3/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, diced
- Egg wash (1 large egg whisked with 2 tablespoons milk or water), for brushing
- Preheat the oven to 350°F. Roll out the pie dough and use one round to line a 9-inch pie pan. Keep the dough-lined pan and the other round chilled while you prepare the filling. In a large bowl, combine the apples, lemon juice, brown sugar, flour, cinnamon, nutmeg, and ginger; toss to combine. Mound the apples in the dough-lined pan, making the center higher than the sides.
- Dot the top evenly with the pieces of butter. Brush the rim of the pie shell with egg wash.
- Cut vents in the other dough round and place the round over the filling. Press the top and bottom edges together to seal, trim the excess dough so that the edges of the dough are almost even with the edges of the pan, and then crimp or flute the edges. Brush the top lightly with egg wash.
- Place the pie on a baking sheet and bake for about one hour until the top crust is golden brown, and the apples feel tender when pierced through the steam vents with a knife.
- Remove the pie from the oven and cool on a wire rack. Let the pie rest for 20 minutes before slicing. Serve warm or at room temperature.