Prep Time: 20 minutes, plus at least 1 hour and 30 minutes chilling and cooling time
Cook Time: 1 hour and 20 minutes
Classic Apple Pie
Position Oven Rack on lowest rack of Curtis Stone Convection Oven. Using BAKE mode, set oven to 400°F for 1 hour and 15
minutes and preheat.
In large bowl, whisk brown sugar, flour, cinnamon, nutmeg, cloves, and 1/4 tsp salt together. Add apples and raisins and
toss to coat.
On lightly floured surface, roll out larger disk of dough into a 13-inch round, occasionally rotating dough and dusting
surface with flour to prevent dough from sticking. Brush away excess flour and transfer dough to 9-inch pie dish,
centering and coaxing it into dish. Trim dough, leaving about 1-inch overhang. Roll out other disk of dough on floured
surface into 12-inch round.
Transfer apple mixture to pie dish, then top with butter. Drape remaining dough round over apples. Trim overhang to 1/2-
inch and press edges together; fold dough under itself so it is flush with edge of pie dish. Crimp edge decoratively.
Lightly brush top of pie with milk and sprinkle all over with raw sugar. Using a small sharp knife, cut 4 steam vents in
top crust. Bake for 15 minutes. Loosely tent pie with aluminum foil. Reduce temperature to 350°F and bake pie 1 hour, or
until crust is golden and filling is bubbling through steam vents. Cool pie on Multipurpose Rack until warm.
Cut pie into wedges and serve with ice cream.
INGREDIENTS
Make-Ahead: Pie is best served warm, but will keep, covered and at room temperature, for up to 1 day.
Crust:
2 1/2 cups all-purpose flour
2 tbs granulated sugar
1/2 lb (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1/3 cup ice-cold water
Filling:
2/3 cup packed light brown sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
Pinch of ground cloves
3 Granny Smith apples, peeled, cored, cut into 1/2-inch wedges
2 Golden Delicious apples, peeled, cored, cut into 1/2-inch wedges
2 Gala apples, peeled, cored, cut into 1/2-inch wedges
1/3 cup dark raisins
2 tbs unsalted butter, thinly sliced
1 tsp whole milk
2 tsp raw or granulated sugar
Vanilla ice cream, for serving
Serves: 8
METHOD
1. In a food processor, pulse flour, sugar, and 1 tsp salt to blend. Add butter and pulse about 10 times, or until butter is
in pea-size pieces. While pulsing, drizzle in water and process just until moist clumps form. Transfer dough to a work
surface, divide it in half, making one half slightly larger than other, and form into 2 thick disks. Wrap each disk in plastic
wrap and refrigerate at least 30 minutes, and up to 1 day.
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Meanwhile, to make filling and bake pie:
To make crust:
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Summary of Contents for CSCOR0020
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