Lee’s Apple Pie
David Tanis’s cinnamon-and-cardamom-spiced pie is a nod to Napa winemaker Lee Hudson’s Texas background. It has a classic mountaintop profile, because it’s packed with lots of tart, crisp apples. Slideshow: Great Apple Pie Recipes
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Ingredients
In a bowl, whisk the flour with the salt. Using a pastry blender or 2 knives, cut in half of the butter until the mixture resembles cornmeal. Add the remaining butter, sprinkle in the egg-water mixture and, using a fork, quickly toss the dough until evenly moistened. Gently knead the dough until it just comes together. Gather the dough into a ball and cut it in half. Press each half into a disk and cover with plastic wrap. Refrigerate the dough for at least 2 hours or, preferably, overnight.
On a lightly floured work surface, roll out 1 disk to a 14-inch round. Fold the dough in half and transfer it to a 9-inch pie plate. Unfold the dough and gently press it into the pie plate without stretching. Trim the dough flush with the rim of the pie plate. Refrigerate the pie shell. Lightly dust a large baking sheet with flour. Roll out the remaining disk to a 14-inch round; transfer it to the prepared baking sheet and refrigerate.
Preheat the oven to 400°. In a small bowl, combine the sugar with the flour, orange zest, cinnamon, cardamom, nutmeg and cloves. In a large bowl, sprinkle the apples with the brandy. Add the spice mixture and toss well.
Fill the pie shell with the apples, arranging the slices so there are no gaps. Drape the dough round over the apples and gently press it, without stretching, to cover the apples. Trim the top dough overhang to 1/2 inch and fold it under the pie crust bottom. Crimp the edge decoratively to seal. In a small bowl, beat the cream with the egg yolk. Brush this glaze over the top of the pie. Using a small, sharp knife, cut four or five 1/2-inch vents in the top.
Bake the pie in the bottom third of the oven for 45 minutes, until the top is golden brown and crisp and the filling just starts to bubble. Transfer the pie to a rack to cool to room temperature, at least 2 hours. Cut into wedges and serve with vanilla ice cream.
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Deep-Dish Caramel Apple Pie
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This mouthwatering deep-dish caramel apple pie from Food & Wine’s Kay Chun is drizzled with a luscious homemade caramel sauce and topped with a crunchy oat streusel. Slideshow: More Apple Pie Recipes
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Ingredients
Make the crust In a food processor, pulse the 1 1/2 cups of flour with the granulated sugar and salt. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter remaining. Sprinkle the ice water on top and pulse until evenly moistened. Turn the dough out onto a work surface, gather up the crumbs and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
On a lightly floured work surface, roll out the dough 1/8 inch thick. Ease the dough into a 9-inch deep-dish glass pie plate. Trim the overhanging dough to 1/2 inch, fold it under itself and crimp decoratively. Refrigerate the crust until chilled, about 15 minutes.
Meanwhile, make the streusel topping In a medium bowl, combine the flour, oats and brown sugar. Using your fingertips, blend in the butter until clumps form. Refrigerate until ready to use.
Make the filling Preheat the oven to 375°. In a large bowl, toss the apples with the flour, cinnamon and salt until evenly coated.
In a large skillet, combine both sugars and cook over low heat, swirling the pan occasionally, until the sugar is melted and the caramel is amber in color, about 5 minutes. Add the cream, butter and lemon juice (the caramel will bubble vigorously) and cook, stirring occasionally, until smooth, about 5 minutes.
Mound the apples in the crust. Pour the caramel over the apples and bake for about 30 minutes, until the crust is lightly golden. Top the apples with the streusel and bake for about 40 minutes longer, until the apples are tender and the topping is golden. Transfer to a rack to cool completely. Serve with whipped cream.
Make Ahead
The pie can be stored at room temperature overnight and then refrigerated for up to 2 days.
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Old-Fashioned Apple Pie
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AJ Perry, the owner and baker at Columbus, Ohio’s Sassafras Bakery, uses a combination of sweet and tart apples for this double-crust pie. Perry starts the pie at a high oven temperature, so the pastry sets before the filling softens, creating a beautiful domed crust. This is a purists’ pie that tastes of nothing but apples, with just a hint of spice and butter. More Apple Pie Recipes
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Ingredients
In a food processor, combine the flour and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water over the dough and pulse in 1-second bursts until it just comes together. Turn the dough out onto a work surface, gather any crumbs and pat it into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 30 minutes.
Preheat the oven to 425°. On a floured work surface, roll out 1 disk of the dough to a 12-inch round, a scant 1/4 inch thick. Ease the dough into a 9- to 10-inch deep-dish glass pie plate. Roll out the second disk of dough to a 12-inch round. Transfer to a wax paper–lined baking sheet and refrigerate.
In a bowl, combine the apples with the sugar, flour, cinnamon, nutmeg and salt. Add the lemon juice and toss well. Let stand for 10 minutes, until the sugar dissolves slightly.
Scrape the apples and any juices into the pie plate and dot with the butter. Cover with the top crust and gently press the edges together. Trim the overhanging dough to about 1 inch and pinch to seal. Fold the dough rim under itself and crimp decoratively. Brush the pie with the beaten egg and sprinkle with the turbinado sugar. Cut 3 small gashes in the top of the pie to vent the steam.
Bake the pie on the lowest shelf of the oven for 30 minutes. Lower the oven temperature to 365° and bake the pie for 45 to 50 minutes longer, until the fruit juices are bubbling through the steam vents and the crust is deeply golden on the top and bottom; cover the pie loosely with foil halfway through baking to keep it from getting too dark. Transfer the pie to a rack and let cool for at least 2 hours before serving.
Make Ahead
The cooled pie can be refrigerated for up to 2 days. Rewarm before serving.
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3 Wines to Pair with Apple Pie
Because apple pie is not overly sugary, it pairs with a range of dessert wines, from fizzy and light to sticky and caramelly. Here are three to try.
When matching wine with desserts, the wine has to be at least as sweet as the food; otherwise, it will taste astringent. Because apple pie is not overly sugary, it pairs with a range of dessert wines, from fizzy and light to sticky and caramelly. Here are three to try.
1. Moscato d’Asti
To end your meal on a lighter note, pour Moscato d’Asti, a low-alcohol, sweet, fizzy wine from Italy that’s filled with notes of fruit blossoms and happiness. It’s delicious with apple desserts and buttery pastry. Look for bottles from Vietti or Barale.
2. Jurançon Moelleux
Intensely honeyed late-harvest white wines are actually best with richer savory foods, like foie gras or cheese. If you’re serving a pie with a cheesy crust, however, these wines work nicely. Sweet styles of Jurançon (known as Jurançon Moelleux) are lesser known and offer good value. Bottles from Domaine Cauhapé are great ones to try.
3. Tawny Port
Love a caramel apple? Don’t mind a hangover? Try a tawny port. The raisiny, caramelly flavors in these fortified wines (yep, they’re extra-alcoholic) are a decadent choice for apple pie. For a medium-sweet Portuguese tawny, look for bottles from Quinta do Infantado. For a sweeter, stickier port, try bottles from Australia, like those from R.L. Buller.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.
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Apple Pie Bars
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“To step into Los Angeles’s Big Sugar Bakeshop is to enter a confectionery alt-universe,” F&W proclaimed about Mary Odson and Lisa Ritter’s innovative bakery in 2008. Cathy Odson, Mary’s sister, reinvents apple pie as a bar with a nutty, streusel-like topping and a crisp, buttery shortbread crust. It’s America’s iconic dessert, transformed into an even more indulgent snack. Slideshow: Amazing Apple Desserts
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Ingredients
Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet with parchment paper. In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, 2 minutes. At low speed, beat in the flour and salt until a soft dough forms. Press the dough over the bottom of the sheet and 1/2 inch up the side. Bake in the center of the oven for 20 minutes, until the crust is golden. Let cool on a rack.
In each of 2 large skillets, melt 3 tablespoons of the butter with 1/4 cup of the light brown sugar. Add the apples to the skillets and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir half of the cinnamon and nutmeg into each skillet. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillets and add up to 1/2 cup of water to each pan to prevent scorching. Let cool.
Spread the walnuts in a pie plate and toast until golden and fragrant, about 8 minutes. Let cool, then coarsely chop the walnuts. In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Stir in the walnuts and press the mixture into clumps.
Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for about 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.
Make Ahead
The bars can be stored in an airtight container at room temperature for 4 days or frozen for up to a month.
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