The classic American pie often displays an empty space between the top crust and the apple filling because the apples sink considerably in the baking. Of course, there is the crumb topping, but my favorite part of a pie is a rich flaky crust. I have experimented and tweaked the classic recipe and, I believe, improved on it not only by eliminating that empty space by partially cooking down the apples to begin with and straining off excess juice, but also by using an instant tapioca thickener, 3 varieties of apples, candied ginger and Calvados. The tapioca perfectly thickens the filling leaving it neither runny nor dense. The variety of apples and the candied ginger add a complexity of taste and the Calvados gives it just the right kick.
Ingredients:
Dough for bottom crust:
1 ½ cups all-purpose flour
2 T superfine sugar
1 t salt
4 T butter
4 T Crisco
1 egg yolk
ice water
Repeat ingredients for top crust.
3 Golden Delicious apples
3 Macoun apples
3 Granny Smith apples
¾ cup sugar
juice and zest of 1 lemon
4 pieces candied ginger, cut into a small dice
1 t cinnamon
¼ t freshly grated nutmeg
2 T instant tapioca
¼ cup Calvados
2 T butter
egg wash of 1 beaten egg yolk
1 T turbinado (raw) sugar
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