because it deserves its own post.
apple pie (adapted from Rose Levy Berenbaum)
Rose makes the ultimate all-American Apple Pie. However, I for one feel a little uncomfortable at the idea of gelatinous apples (and America in general for that matter), so I’ve adapted this recipe to form my ultimate Apple Pie. Not sickly sweet! No blind baking needed! Flaky crust guaranteed! No egg glaze because Moon hates eggs! Apples to die for! Leftovers for breakfast!
BEFORE YOU BEGIN: get your kitchen assistant (the most useful item in your kitchen is your kitchen assistant. If you don’t have one I recommend and will loan you my sister, who has 10 years of tray-greasing experience and is now an excellent baker in her own right, for a very reasonable rate) to grease a 9 or 10 inch pie tin, depending on how you like your pie/crust ratio.
FOR THE CRUST:
12 tbsp unsalted butter, frozen for ½ an hr
2 c + 3 tbsp all purpose flour (don’t overload your cups, keep it fluffy!), also frozen for ½ hr.
¼ tsp salt
¼ tsp baking powder
4.5 oz cream cheese
1 tbsp apple cider vinegar
(OPTIONAL: 1 tbsp sugar, I don’t but you can. This is America, after all)
• cut butter into cubes & freeze for at least ½ an hr. freeze dry ingredients in a bowl for at least ½ hr
• rub together to form a crumb, add cream cheese and then vinegar.
• If needed, add 1-2 tbsp iced water.
• When mixture has come together and feels slightly elastic, shape into 2 balls, cover in glad wrap and refrigerate for at least ½ hr. (This picture is funny)
• Refrigerate for ~1/2 hr. roll out (I like to roll out onto the glad wrap cover as this makes it easy to pick up and put in pie tin)
FOR THE FILLING:
3 pounds apples, peeled, cores & cut into ¼ inch slices
1.5 tablespoon freshly squeezed lemon juice
¼ c light brown sugar
¼ c granulated sugar
vanilla (nobody’s looking how much you put in)
½ tsp salt
2 tbsp butter
1 tbsp + 1 tsp breadcrumbs
• Mascerate sliced apples, lemon juice, sugars, vanilla & salt for ½ hr- 1 ½ hrs
• Pour liquid from apples into a small saucepan, add butter & reduce for 5-10 mins, till liquid is thicker & a little sticky.
• Add breadcrumbs to apple mix and toss
• Pour liquid over apple mix & stir through
• Set oven to 425 F
• Roll Pastry flat, line bottom of greased pie tin
• I like to add a very fine layer of breadcrumbs at this point to help separate the pie crust from the pie filling.
• Fill pastry with apples- I really like to overload, they will cook and soften so really go to town. Put a big baking tray on the rack beneath your pie tin to catch any juice if you’re worried
• Top with 2nd rolled sheet of pastry- I like to flute the edges.
• Cut a few slits in the top of the pastry, decorate any which how.
• Serve with ice cream/cream/assorted Americana
LEFTOVER APPLES/LIQUID MIX
• It’s already the most divine thing you’ll ever taste, but why not add a few raisins and cook for 10/15mins on low heat, making a kind of apple raisin vanilla butter compote. Great with anything, particularly oatmeal, yoghurt and mornings.
THE AUTEUR’S: NYC correspondant Jo Schornikow, special assistance from Joseph Raite