The Recipe: Classic Apple Pie, from New York Times Cooking

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New York times


Celebrate the holidays with these recipes courtesy of New York Times Cookingspecially selected for viewers of “Sunday Morning”.

We are excited to share Melissa Clark’s Classic Apple Pie.


In this classic cinnamon-scented pie, apples are sautéed in butter before being stacked in the crust, ensuring they’re tender and not mushy. Use a firm, crunchy apple here, preferably one so that the slices cook evenly. Honeycrisp, Golden Delicious, Ginger Gold, and Granny Smith apples are good choices. (Honeycrisps will give you the sweetest pie, while Granny Smiths are the most tart.) If you’re using a glass or earthenware pot, consider cooking the bottom crust. Glass does not conduct heat like metal, so the crust may not cook if you don’t bake it.


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Melissa Clark’s Classic Apple Pie.

Ryan Libby for The New York Times. Food stylist: Erica Joyce.


Classic Apple Pie

Yield: 8 servings
Time: 1 1/2 hours, plus refrigeration

Ingredients

  • 2 tablespoons unsalted butter
  • 3 pounds apples, firm and crunchy (see tip), peeled, cored, and cut into 1/4-inch wedges (about 11 cups)
  • ½ cup/110g light brown sugar
  • 2 tablespoons of granulated sugar
  • 1 teaspoon ground cinnamon
  • Half a teaspoon of ground ginger
  • 1 teaspoon of grated nutmeg
  • pinch of ground cloves
  • teaspoon fine sea salt
  • 2 tablespoons cornstarch
  • 1 teaspoon fresh lemon juice or more if your apples are very sweet
  • 1 teaspoon grated lemon peel
  • All-purpose flour for rolling out the dough
  • 9 inch double crust puff pastry dough
  • Heavy cream, milk, or beaten egg for glaze (optional)
  • Demerara sugar for glazing (optional)

Prepare:

  1. Melt the butter in a large skillet over medium-high heat and add the apples to the skillet. Stir to coat with butter and cook, stirring occasionally, until butter is evenly distributed, about 1 minute.
  2. In a small bowl, whisk together the sugars, spices, and salt. Sprinkle over apples and stir to combine.
  3. Reduce the heat to medium and cook until the apples are completely softened but still holding their shape, about 17 to 25 minutes. (Some items cook more quickly than others.)
  4. Sprinkle the cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture is softened and slightly thickened, about 2 minutes. Remove the pot from the heat and add the lemon juice and peel. Allow the apples to cool completely (spreading them on a baking sheet with a frame will speed this up). Apples can be prepared 24 hours in advance and refrigerated.
  5. On a lightly floured surface, roll out half of the pie dough into a 12-inch circle. Transfer the dough to a 9- or 10-inch metal sheet, and trim it to leave a 1/2-inch overhang. Place the crust in the freezer for 30 minutes or up to 24 hours.
  6. When you’re ready to bake, place a folded baking tray on the middle oven rack and preheat the oven to 425 degrees.
  7. Roll out the remaining dough on a lightly floured surface into a 10- to 11-inch circle. Remove pie crust from freezer and add cooled filling in an even layer. Cover the apples with the remaining dough. Press the edges together, trimming off the excess dough, then pinch the edges with your fingers or press down with the teeth of a fork. (It may be easier to use a fork if the bottom crust is too cold to curl.) Brush the top of the pie with cream, milk, or some beaten eggs, then sprinkle a little sugar if you like. Using a sharp knife, cut a few holes of steam at the top of the peel.
  8. Place the pie on the hot tray and bake for 20 minutes. Reduce the heat to 375 degrees and bake for another 30 to 40 minutes, until bubbles are filled in the steam holes, and the crust is golden. Transfer the pie to a wire cooling rack and let it cool for at least 2 hours before serving. The pie can be baked 24 hours before serving; Do not refrigerate before serving.

advice:

Honeycrisp, Golden Delicious, and Granny Smith are good choices, although you may want to increase the lemon juice if your apples are on the sweet side.

Watch Melissa Clark prepare her classic apple pie in this New York Times video:


Best apple pie recipe | Melissa Clark | NYT Cooking by
NYT Cooking on youtube


check the “Sunday Morning” 2021 Recipe Indicator For more menu suggestions, from all the chefs, cookbook authors, cookbooks, and restaurateurs featured on our show.

and headed to New York Times Cooking For more delicious Thanksgiving recipes.

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