Is there anything better than a big slice of apple pie to sweeten up your day? We didn’t think so.
Boomerang recently hosted a series of Apple Pie Making workshops with none other than the Pie-Eyed Girl herself, Helen Nugent, at The Depanneur in Toronto. Helen covered everything from making pie dough to the perfect filling.
Missed the workshop? No problem, we have the perfect apple pie recipe from Helen to kick off your autumn.
*Recipe Makes 1 x 8-inch pie
You will need:
- 10oz (2 ¼ cups) all purpose-flour
- 1 tbsp sugar
- ¾ tsp salt
- 8 oz ( 1 cup) very cold, unsalted butter
- 75 ml (5 tbsp) ice water
- 2 ½ lb Gala, Honeycrisp, Braeburn or Golden Delicious apples (or a combination)
- 67g (⅓ cup) of sugar
- 30 g (¼ cup) flour
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 tbsp lemon juice
- 1 egg
- 5g (1 tsp) milk or cream
How to make the dough:
Place the flour, sugar and salt into a food processor bowl, fitted with a metal blade. Pulse 2-3 times to combine and distribute the ingredients.
Dice the cold butter into 1-inch cubes
Add the butter cubes to flour mixture in the food processor bowl. Pulse 4 -6 times to cut the butter into the flour mixture. Your butter will still be fairly “chunky”.
Add one tbsp of the iced water to the mixture and pulse 2 – 3 times. Repeat with the remaining water, one tbsp at a time, pulsing 2 – 3 times between each addition. Once all five tablespoons of water have been added, continue to pulse until the pastry just begins to clump together (an additional 10 – 12 pulses).
Turn the pastry dough out onto a lightly floured surface. Use your hands to gently bring the pastry together into a ball. Use a knife to divide the ball into two, and press gently with the palm of your hand to flatten both pieces into discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 45 minutes.
How to make the filling:
Preheat your oven to 425 degrees F.
Peel, core and slice the apples into ¼ inch thick wedges and place in a large bowl. Add the flour, cinnamon, salt and lemon juice. Combine well with a wooden spoon. Set aside.
How to assemble & bake your pie:
Remove one disc of dough from the refrigerator. Lightly flour your rolling pin and “wake up” your dough with a few taps. If the dough disc dents, it’s ready to roll. If it doesn’t leave the dough on the country for about 5 – 10 minutes and try again.
Roll the dough out lightly (starting from the middle and working out, turning your dough every 2-3 rolls) until you have a 12” round. Lightly re-flour your rolling pin and surface as needed to keep the dough from sticking.
Roll the dough up onto your rolling pin. Position the pin over the lip of the pie plate and slowly unfurl it onto the plate. If necessary, gently readjust the dough to fit the pan, leaving an overhang.
Fill the dough lined pan with the apple mixture, placing apple slices tightly together. Set aside.
Roll out the second disc of dough to a 12” round. Roll the pastry up onto your rolling pin and transfer it to the top of your apple-filled pie.
Trim the dough edge to 1” around the pan. Tuck the top edge under the bottom edge and crimp with either a fork or use the index finger of your dominant hand and the thumb and index finder of your non-dominant hand to create a crimp. Cut vents in the top crust for steam.
Beat an egg with a fork in a small bowl and brush the top of your pie with the egg mixture. Sprinkle the pie with coarse sugar.
Place the pie in the oven and bake at 425 degrees for 15 minutes until lightly golden around the edges. Reduce the heat to 375 degrees and bake for another 70 – 80 minutes until the crust is golden brown and you can see thickened juices bubbling through the vents.
Cool on rack for at least 3 hours to allow juices to set before slicing.
Plate, serve & enjoy!
Interested in learning how to make the perfect apple pie? Become a Boomerang member for free & you’ll be able to sign up for one of Helen’s Apple Pie Making workshops with Boomerang.